I can hardly believe that my time at Le Cordon Bleu has come and gone. Our final project in class was our sugar piece. With the freedom we were given in class, I desided to do less of an abstract piece and make a more cohesive design. For some reason I really wanted to make a bird with a beautiful tail of feathers. I wasn't really sure how to accomplish this and Chef Smith herself said that she had never made a bird out of sugar before so I was pretty much on my own. Sugar is tricky because of the temperature at which it must be kept in order to manipulate and form it into the shapes you want. After three days of experimenting with the materials I finally managed to pull of my design--completing my last project at school.
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| Blue Bird Sugar Piece |
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| Closer Look at the Faux Flowers |
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| Closer Look at the Feathers |
It's on to bigger and better things now. For the next six weeks I'll be working for The Los Angeles Times food editorial. Keep posted...
Wow, that is just beautiful--it looks like glass! Congrats!
ReplyDeleteit is awesome!
ReplyDeleteWow! That is seriously incredible!! Fantastic job.
ReplyDeleteAll of your work is amazing! You are extremely talented, well done!
ReplyDeletethat's beautiful!!! i'm in culinary school as well and sugar sculptures and centerpieces is my next class :)
ReplyDeleteokay, this might sound totally creepy but i just realized that we both go to lcb pasadena and you're 12 weeks ahead of me in the same program! i started in august :) anyway, i really enjoyed reading your blog - your photos are just gorgeous. i have a blog as well, you should check it out here:
ReplyDeletehttp://erikastrada.tumblr.com
though it's mostly pictures. anyway, i wanted to say hi and maybe we could talk about our experiences. i'm not a weirdo, i swear.
i want it. right now. in my mouth.
ReplyDeleteCongratulations on finishing! And great work on this piece. You are a master!
ReplyDelete