Sugar rush

His vast experience in this field says it all,having worked as an executive pastry chef in high-profile resorts such as The Balsams,The Cloisters and The Wigwam. He has also been the recipient on many prestigious awards,including the Pastry Chef of the Year by the National Pastry Forum and Competition in Phoenix,USA. “Sugar can be moulded into different shapes and they take a dramatic form on decorations,” he said.

Talking at the occasion,he stated that sugar-craft is a very ancient form of decoration,and one still finds examples of sugar-craft preparation in China. He said,“This craft has not remained popular because of its time-consuming nature,and the humidity in this country makes it more difficult to prepare items using sugar-craft.” Initially,he dismissed the idea of him advising the students present there but relented later on,saying,“There is no better place to learn except in school so make the most out of it.” He ended the talk by voicing his opinion that one must not look into how much money one makes,instead looking to increase one’s knowledge through their time in the industry. “Getting to learn the craft is more important,” he said.

When asked if he has any hidden desires as far as desserts are concerned,since he has been in this industry for a long period,he replied,amused,“I have always had an insatiable desire for chocolates.”