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post #1 of 2
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I just joined the site but I might have some information to convey. SugarCreations has covered most of it. I teach blown and pulled sugar outside of working as a pastry chef.
Contact me for info via www.kincaellan.com and i'll keep an eye on this forum. I'm writting an instructional book on blown and pulled sugar to make it available for those of us who are not interested in a $100 dollar book from Europe(although I did go to Switzerland to learn it as that is where it originated and I bought those books...and many more good thing they are write offs here in Canada) It should be done before or around January of 2007 in time for my January classes.
post #2 of 2
What kind of info are you looking for? Did you study under Ewald Notter?
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