Catching Up

     September and October were very busy and productive months.  I had a day at Williams Sonoma Calabasas, where I demonstrated tempering chocolate and built a large showpiece.  I also had a huge display of my products and sold them there.  I had a big audience watching me build the showpiece and a fabulous response to the tastes of my bon bons.  All the samples were gobbled up!
  

     I also started teaching classes at another venue, Vom Fass Westlake Village.  I develop recipes that feature their fabulous products, which include vinegars, olive oils and wonderful liqueurs and flavors.  I have had a great response from these classes and have really enjoyed developing the recipes.  The staff at Vom Fass is a pleasure to work with.

     My first class was The End of Summer Berries:
     

                      Fresh Blueberry Lemoncello Tart with Honey Grape Vinegar Shortcrust

                            Strawberries in Zabaglione with Vom Fass Fine Orange Liqueur
                                                                  and Robinart Biscotti
 


     I am now in Las Vegas, developing and refining new holiday recipes and techniques for my upcoming holiday season and future classes.  I am working with World Pastry Champion and Top Chef  Season 2 Winner, Chris Hanmer.  This is like pastry chef dream camp for me.  I will include pictures from this session in my next post.

Finally, an Update

     I have neglected updating my blog because I have been so busy.  So here goes!


   Here are some examples of airbrushing on pastilliage:

                           
                                             Some sugar work with airbrushed pastillage:

                                                           Me and Stephane Treand:

                                                           More airbrushed pastillage:

   


  I have had several opportunities to further enhance my techniques and skills.  I had a three day session with MOF Stephane Treand.  I worked on airbrushing, pastilliage, and sugar sculptures.  He is a pastry genius and creative and talented beyond words.  I found out that the airbrushing that he makes look so easy is unbelievably difficult!  The first day that I worked at it, my work looked like a preschooler did it.  With determination and practice, I managed to improve enough so that I am proud to post some photos of my work from that experience.


     In July, I was invited to a seminar from Dessert Professional and sponsored by Callebaut Chocolate and Pre Jel America.  Two very famous and accomplished French pastry chefs put on amazing demonstrations and served delicious and gorgeous creations.

                                        Five Star Chef Jerome Landau from Cocoa Barry
                                                                   and his creations

        I  was invited to attend a fabulous three day intensive chocolate workshop at the Guittard Chocolate Studio, by pastry chef and chocolatier, Jin Caldwell.  She has her won chocolate business called Jin Ju Chocolates.  She was pastry chef at the Bellagio Hotel in Las Vegas, among many other experiences.  I learned some wonderful techniques and got some fabulous recipes from that experience.
Here are some examples.