SUGAR TALL AND HANDSOME

Comment

Comment by Susie Norris on July 15, 2009 at 10:58pm

Thanks. How did the event go from your perspective?

Comment by Clay Gordon on July 15, 2009 at 7:14pm

I am working on getting them.

Comment by Susie Norris on July 15, 2009 at 7:13pm

Dude, upload some pictures of CHOCOLATE showpieces!! I only have a few that are post-worthy but probably a little too blurry...can't wait for the official roll-out!!

Comment by Clay Gordon on July 15, 2009 at 7:02pm

Hey - if you uploaded a picture of a CHOCOLATE showpiece I would have been talking about the techniques used in it. But you uploaded a picture of a SUGAR showpiece.

Comment by Clay Gordon on July 13, 2009 at 11:59pm

Just a note on the globe in the above picture. The center of the globe is two hemispheres of pressed sugar. It's very difficult to glue sugar to pressed sugar, so each hemisphere of pressed sugar was "cast" in sugar and then joined to form the sphere. The sphere was then glued (using sugar) to the standing base piece and the other elements glued (again, using sugar) to the sphere.

Comment by Susie Norris on July 13, 2009 at 12:49pm

Thanks for the leads to more photos. The visuals of this event are really inspiring.

Comment by Clay Gordon on July 13, 2009 at 9:46am

BTW, the picture is of Chef Bill Foltz of Team Dadzie. They took the Bronze medal but did not win for their sugar showpiece - Team Salazar took the prize for best sugar showpiece.

Comment by Clay Gordon on July 13, 2009 at 9:44am

Susie:

Thanks for this post.

Actually, all of the photos I took (of the World Pastry Forum and the Championship) and all of the "official" photos are going to be posted on forums.worldpastryforum.com (it's a Ning site so you can sign up with your ChocolateLife username and password if you want to join).

There are already two albums up - Chef Nicholas Lodge's Gum Paste Flowers Hands-on Class and Chef Bronwen Weber's Sculptured Cakes Hands-on Class. Next up are the Hands-On classes of Stephane Treand (chocolate showpieces) and Jean-Michel Perruchon (chocolate amenities).