ICE is pleased to welcome back Chef Stephane Treand this year to teach a hands on sugar showpiece class, including air brushing, casting, pulled ribbon and pulled sugar flowers. Chef Treand is a Meilleur Ouvrier de France (MOF, “Best Craftsman in France,” and has worked in the United States since 2005. He has been the executive pastry chef at The Four Season and St. Regis hotels in California, coached the bronze-winning USA Team at the International Pastry Competition in Tokyo, and been named one of Dessert Professional’s “Ten Best Pastry Chefs” in America in 2007 and 2008. One of his recent projects was to open his own school in California, Art of Pastry Academy. Chef Treand will share his world-level expertise with class participants, and help them practice the beautiful art of sugar work, and help improve your air brushing skills. Click here to register.