Yolande Stanley is one of the UK’s leading experts on sugarwork so we are delighted that she is our regular tutor for our hands on day practising this spectacular art. You will learn how to work with boiled sugar in a variety of ways including making a sugar-based sweetmeat such as pate aux fruits and a sugar ornament to serve it on. Yolande will show you how to cook sugar to use for poured and pulled sugar which you will use to produce a stunning and colourful presentation piece demonstrating all the skills you have learnt during the day.
The fifth in a series of five focused master class days that can be taken individually or together to build your skill levels and which will leave you confident to produce beautifully presented set piece desserts or gateaux. This class is taught by Yolande Stanley, one of only 7 people in the UK to be awarded the prestigious Master of the Culinary Arts for Pastry (other holders include Claire Clark and Benoit Blin). Yolande worked as Head Pastry chef at Cliveden and the Carlton Hotel in St Moritz, The Ritz and at the Landmark Hotel before becoming a senior lecturer at Thames Valley University teaching Patisserie to degree level. For the past 10 years Yolande has been the UK Training Manager for UKSkills for Confectionery and Pastry, tasked with training young chefs to World standard to represent the UK at the WorldSkills Competition. At the awards themselves she has to swap hats as she is also the International Judge and Chief Expert (elected by her contemporaries - 18 other International Experts).
Includes lunch with wine.