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PASTRY-LIVE-BEST-SUGAR L’Auberge Pastry Chefs Cori Schlemmer and Rachel Young work on their winning sugar sculpture, Free Bird. Credit: Beatricess/Chicago School of Model Making.

You may think that sugar is meant to be eaten, but for L’Auberge Casino Resort Pastry Chefs Cori Schlemmer and Rachel Young, that’s not the end-all of confection. Sugar can also become a work of art. The chefs recently competed in Pastry Live 2015 in Atlanta, where they won the top national prize for Best Sugar Showpiece. This is the second national win for L’Auberge in a worldwide competition. Chefs had to construct their sculptures using three pedestals and had just seven hours to finish their work. The sculpture, entitled “Free Bird,” features two marionettes made from pulled and blown sugar. The marionettes are attempting to free their strings and escape on their Radio Flyer. Pulled sugar is cooked and liquefied sugar that is poured and folded repeatedly while the sugar is flexible. The sugar is then sculpted by

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hand. Pulled sugar can also be blown with a pump and shaped into various pieces of art. Sugar sculpting is precise and challenging work that requires chefs to maintain a certain set of conditions—the correct temperatures, for example—for the sculpture to be successful. According to Pastry Live, the highlight of their showpiece—entitled “Free Bird”—was “an amazing tricycle made entirely of sugar.” The piece was also praised for its figurine Pinocchio balancing on the handlebars. “The team’s sugar-work was also held in high regard for its flawless appearance and construction, and the high degree of skill,” judges said. The Pastry Live Showpiece Championship is conducted before judges who are among the nation’s most accomplished pastry chefs. Eight teams of two chefs have the choice of either chocolate or sugar as their showpiece medium.

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Thrive October 2015 Issue  

October 2015 Issue of Thrive

Thrive October 2015 Issue  

October 2015 Issue of Thrive

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