Martin Chiffers on why “pastry chefs must do sugar art”

A website covering the hospitality industry has a feature about sugar art. Sugar art consists of decorative centerpieces made entirely of sugar. The feature included an interview with a pastry chef who was a judge in a 2017 sugar art competition. The chef made the statement that one has to know sugar art to be a true pastry chef. He said that sugar and/or chocolate artwork is needed at buffets or large events in order to show off a theme.

Key Takeaways:

• Martin Chiffers, pastry chef and formerly president of the International Pastry Team Uk, recently judged the UK Sugar Championships.
• Strong contenders in the competition showed shiny, reflective sugar, with good color and style.
• Creating sugar and chocolate sculptures is less about creating edible items than it is about making art.

“I don’t think you can call yourself a pastry chef if you can’t do at least some sugar and some chocolate work.”

Read more: http://www.bighospitality.co.uk/Business/Martin-Chiffers-on-why-pastry-chefs-must-do-sugar-art-championships