About the Course
This three-day hands-on workshop will comprehensively cover various aspects of sugar art. Each participants will create their own unique display under the guidance of the master chef. Day 1:
Boiling of sugar and the difference between Isomalt and sugar boiling
Making molds using vinyl
Pastillage, dough, and cutouts
Mixing different color combinations
Pulling sugar techniques
Day 2:
Making sugar flowers using pulled sugar
Making flower petals
Molding spheres of different colors
Pulled sugar techniques
Casting sugar in the mold
Day 3:
Making figurines using the blown sugar technique
Adding different features to the figurines
Shaping the sugar using molds as well as freestyle techniques
Using all the components to create a complete three-dimensional display
About Masterchef
Emmanuele Forcone
Emmanuelle Farcone, the 2015 World Pastry Champion, is renowned as one of the world's foremost pastry chefs and sugar artists. His expertise spans French pastries, cakes, sugar art, and chocolate design, showcased through workshops conducted globally.
Originally aspiring to become a chef, Farcone redirected his career towards pastry following a transformative confectionery course. His dedication and talent propelled him to become a distinguished ambassador of Italian pastry, achieving podium placements at the Pastry World Cup with a silver medal in 2011 and a gold medal in 2015. Farcone's innovative techniques in chocolate and sugar work have earned him international acclaim. At his school of artistic sugar, aspiring students strive to emulate his success.
In recognition of his expertise, Farcone was invited to serve as Head of the Jury for the World Pastry Cup held in France in 2017.