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sugar

post #1 of 6
Thread Starter 

hi chef,

 

im up for a competition , now the prob is im a hot chef strugling to to get my desert on the plate have no clue what it would realy be could u guys help me out whith this i was thinking of having some sugar work on it  but any suggestions from u guys would be appriciated

 

thanks in advance chefs!!

 

arron

post #2 of 6

Sugarwork is a bit dangerous for beginners and I wouldn't advise it for a competition where time is a major factor.  A carmelized apple tart or Mousse or Panna Cotta or even a Creme Brule would be easier and still show you have skills IF you do it right.  Candied carrots or lemon peels make a nice decoration and are not anywhere near as dangerous as pure sugar work. best of luck.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 6

Sugarwork is a bit dangerous for beginners......

 

And even for experienced pastry chefs. Not, as Gunnar notes, the thing to fool around with at a competition until you get some time in grade. And I'd advise finding an experienced mentor to guide your early efforts.  

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 6

When you say sugarwork are you talking pulled or spun or gum paste, fondant?  If you are please believe me don't. As said above stick with what you have done before. Pulled and spunin particular requires years of experience and special equipment. Also  if not done correct, it will fall apart. It is drastically affected by temperature and humidity change. I am not saying don't try it, but not for a competition right now.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 6

i did a competition last year and chose to do a sugar cage on top of a blackberry sorbet. Needless to say my sugar crystallized and was a major fail. So from my experience(which isnt much) i would not use sugar unless you are totally confident.

post #6 of 6

I would not attempt ANYTHING that I had not done to perfection many times before!

 

There will be enough pressure from:

  • time,
  • strange workplace,
  • audience,
  • judges watching your EVERY step

 

so why compound the situation with something you may or may not be able to "pull off"???

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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