June 28, 2013, Brampton, ON – The Canadian Pastry Chefs Guild’s (CPCG) summer meeting featured an impressive display of sugar art by Chelsey Rae Des Roches.
|Chelsey Rae Des Roches in the early stages of a pulled sugar fish.|
The CPCG gathered at Liaison College in Brampton, Ont., on June 24 for an executive board meeting followed by general association meeting and pulled sugar and pastillage demo.
Rae Des Roches, a 2010 competition winner in sugar art, shared several tips and tricks for working with sugar. Here is Bakers Journal’s favourite suggestion from Rae Des Roches: Touching the sugar to your chin is a great trick for gauging the temperature.
For more information on the CPCG, visit www.canadianpastrychefsguild.ca or email email@example.com.
Print this page