New Orleans, LA
Jacquy Pfeiffer is a Master Pastry Chef and the founder of The French Pastry School in Chicago. He recently came down to New Orleans to teach a 3 day chocolate and plated dessert class. The 3 day class costs $795 a person (professionals only)! I opted to attend the free 2 hour demonstration.
Some casted sugars..
Pulling and Blowing Sugar
Jacquy Pfeiffer pulling sugar..
Pulled “Flower Petal”
Blown sugar base for the “flower”
Flower taking shape..
The more you pull the sugar, the shinier it gets. You begin to incorporate more air thus allowing the light to reflect better. It’s very very difficult thing to do. I’ve tried my hand at it on a few occassions and lets just say I wasn’t happy with my results.
Ribbon Making
Making Ribbons
Back of Ribbon
Front of Ribbon
In the demonstration, Chef Pfeiffer had a little difficulty with the humidity of New Orleans. I definitely enjoyed watching him execute these techniques. I did not however like his final product. The colors didn’t bode well with me. There was a purple/maroonish “bird”, a white and aqua base, orange flowers, clear sugar pieces, black sugar “rope”, and of course the black green orange ribbon. Seperately, everything was great.. together, I guess it just wasn’t my taste?
I do want to go to Chicago and take one of his 3 day classes on bread making. It can strengthen my technique and it’ll make me more confident.. And it’s an excuse to go to Charlie Trotter’s too! lol I’ve never been to Chicago, besides a layover one time.. I’ll think more seriously about it later on.
Overall Rating: 
1/2 (out of 7 )
www.frenchpastryschool.com
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Stella – New Orleans, LA
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Comments (15)
Yeah, as a rule of thumb, free > spending $795.
Cool stuff! As beautiful as these works may be, I prefer to eat my sugar.
the pulled sugar looks so beautiful, how edible is it though?
sweet!
Your humidity down there is definately different than ours up here in Chicago!
looks like fun! practical? not so much. check out alinea too while you’re in chicago.
Holy smokes! Also check out Moto in Chicago. Never been there but read on another blog and it looks awesome.
wow it’s amazing!
wow – what an artform. Whew, I can’t even imagine working with sugar like that – ESPECIALLY with the New Orleans humidity.
niiice
have you heard anything about the saavy gourmet on magazine? i’ve been wanting to try the cooking classes but they’re very pricey for a college girl like myself.
Wow. Pulling sugar is such a tricky thing! Personally, i really love the ribbon.
In the past, I really wanted to be a pastry chef! Looks awesome! =)
I went to visit a glass sculpture exhibition, thinking how difficult it must be to make all that then looking at how you make sugar just as plastic… I’m especially amused by the blown sugar flower base! It’s so amazing!
I believe you need to rethink & re-write your words again, honey…. I’m a pastry chef myself, located in Chicago– I’m also a graduate of The French Pastry School– uh, yes! And Chef Jacquy was 1 of my instructors. You should be honored you were able to see such an amazing chef for free & stop complaining about how expensive the class is… you should also be ashamed of yourself talking down on a man with such stature. I really doubt you’ll ever make it out to chicago to even take one of his classes– because you said it yourself– you’re too cheap…. but if you do, look me up & I’d like to see some of your work!!
I believe you need to rethink & re-write your words again, honey…. I’m a pastry chef myself, located in Chicago– I’m also a graduate of The French Pastry School– uh, yes! And Chef Jacquy was 1 of my instructors. You should be honored you were able to see such an amazing chef for free & stop complaining about how expensive the class is… you should also be ashamed of yourself talking down on a man with such stature. I really doubt you’ll ever make it out to chicago to even take one of his classes– because you said it yourself– you’re too cheap…. but if you do, look me up & I’d like to see some of your work!!