November 09, 2014 1:00 PM - 3:00 PM
Institute of Culinary Education
ICE's own Chef Kathryn Gordon has studied the complex art of sugar pulling and blowing with some of the top pastry artists in the world. Join Chef Kathryn as she demonstrates how to cook sugar, and create a showpiece out of classic pulled, blown and casting techniques. The theory of cooking sucrose and isomalt will be covered, as well as equipment options for practicing this art form. Chef Kathryn will create a bountiful fall showpiece for the Autumn Harvest, complete with swirling colored leaves, and a traditional honeycomb candle wrapped with a ribbon. Free for current career students and alumni; general public, $40.
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