This past Tuesday I attended a chef demonstration of wonderful sugar work created by Master Chef Jacques Torres at The French Culinary Institute. It was an incredible presentation and a great learning experience. He provided step my step instructions from boiling the sugar, pouring and cooling the sugar to the final creation of these lovely pieces (a rose, strawberry & butterfly, an orchard, and a ribbon. I honestly felt as if I could go home and re-create these on my own and I can't wait for the next chef demonstration.
