Some chefs have the ability to make things look easy. Pastry Chef Susan Notter is one of these people. In the article silicone simplicity, she talks about a growing number of pastry chefs being asked to provide an artistic bridge between classical hand skills and innovative new casting techniques. As a seasoned competitor, Susan knows that judges want to see strength in hand skills such as pulled and blown sugar. She also recognizes that they want to be surprised with new amazing designs and techniques…
Susan Notter & Michael Joy
Pastry’s Best, February 2008
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