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  • 31march 5 april 2020 deposite training Pulled Sugar Ikébana

    31march 5 april 2020 deposite training Pulled Sugar Ikébana

    This course is recommended for individuals coming for the first time. During this week of training, we will work on a theme that I have chosen. We will make four pieces out of sugar. This course focusses on a number of techniques. On each piece, we will create various structures, flowers and subjects out of sugar.  

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    • 200,00 € tax incl.

    Program

     

    Ikebana pulled sugar course

     

     

     

    6-day course (48 hours of training).

     

     

     

    Course description:

     

     

     

    In the Stéphane Klein Ikebana pulled sugar course, we will work on 4 mini works of art on a theme of my choice.

     

     

     

    Working with pulled sugar is a must for all pastry chefs. I recommend that this be your first Atelier du Sucre course.

     

    In this course, we will create:

     

    - pulled sugar flowers
    - different structures every day
    - sugar components to embellish the various bouquet assemblies (made of cast and blown sugar, pastillage and painted pastillage).

     

    Each student will reproduce the subjects along with me.

     

     

     

    Over these 6 days we will learn various techniques:

     

     

     

    We will create 4 different pieces from sugar: for each one we will make unique blown structures, flowers and subjects.

     

     
    - Cooking and satinizing sugar
    - We will make various pastillage structures and learn how to paint them.

     

    - All techniques for making flowers will be presented from how to make a rose to how to pull a flower using a baguette.

     

    - Small objects in blown sugar (eyes/shining and smoothing); faces, animals, etc.

     

    - Bergamot sugar.

     

    - We will use various techniques to make ribbons (jazz, rock ’n’ roll, etc..)  which I perfected myself.

     

    - Cast sugar: PVC, silicone, smooth or patterned.

     

    - Joining and assembling techniques.

     

    - How to combine elements with a work’s colour scheme.

     

     

     

     

     

    Training objectives:

     

     

     

    - Know how to work and cook sugar correctly.

     

    - Know how to recognize when sugar has recrystallized and can no longer be used.

     

    - Know how to work with pulled, blown and cast sugar.

     

    - Know how to create a sugar structure.

     

    - Know how to create a sugar flower.

     

    - Know how to preserve your pieces.

     

     

     

     

     

     

    Program

     

    Ikebana pulled sugar course

     

     

     

    6-day course (48 hours of training).

     

     

     

    Course description:

     

     

     

    In the Stéphane Klein Ikebana pulled sugar course, we will work on 4 mini works of art on a theme of my choice.

     

     

     

    Working with pulled sugar is a must for all pastry chefs. I recommend that this be your first Atelier du Sucre course.

     

    In this course, we will create:

     

    - pulled sugar flowers
    - different structures every day
    - sugar components to embellish the various bouquet assemblies (made of cast and blown sugar, pastillage and painted pastillage).

     

    Each student will reproduce the subjects along with me.

     

     

     

    Over these 6 days we will learn various techniques:

     

     

     

    We will create 4 different pieces from sugar: for each one we will make unique blown structures, flowers and subjects.

     

     
    - Cooking and satinizing sugar
    - We will make various pastillage structures and learn how to paint them.

     

    - All techniques for making flowers will be presented from how to make a rose to how to pull a flower using a baguette.

     

    - Small objects in blown sugar (eyes/shining and smoothing); faces, animals, etc.

     

    - Bergamot sugar.

     

    - We will use various techniques to make ribbons (jazz, rock ’n’ roll, etc..)  which I perfected myself.

     

    - Cast sugar: PVC, silicone, smooth or patterned.

     

    - Joining and assembling techniques.

     

    - How to combine elements with a work’s colour scheme.

     

     

     

     

     

    Training objectives:

     

     

     

    - Know how to work and cook sugar correctly.

     

    - Know how to recognize when sugar has recrystallized and can no longer be used.

     

    - Know how to work with pulled, blown and cast sugar.

     

    - Know how to create a sugar structure.

     

    - Know how to create a sugar flower.

     

    - Know how to preserve your pieces.

     

     

     

     

     

     

     

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