Management is offering the money for me to take a class this spring but I don't know where to look. There is a pastry school in Chicago (I don't know their name, they advertise in Chocolatier) are they a good school? I did get the CIA catalog but it's baking classes didn't have anything useful for me at this time.

I would like to learn how to pull and blow sugar. I've never taken a cooking or baking class before so I'm a bit nervous to fit in. Wondering if I would be smarter to purchase the Notters tapes and teach myself sugar(I have an extensive art background). I can replay the instruction over and over with tapes vs being nervous and not taking good enough notes.

If you think a class is the better way to go where and with whom would you suggest learning sugar from?

By d. on Wednesday, February 02, 2000 - 11:44 am: Edit

W., I would also like to learn to work with sugar. From my research I would definitely go to Ewald Notters school for their basic sugar course and maybe the advanced. I'm thinking of going to the CIA pro pastry course on Wedding cakes(and maybe chocolate)out here in Napa Valley, CA. I just need to get the payment out of my boss and find the time!

Try running a search under culinary schools in Chicago.

I have great respect for employers who provide support to further the education of their pastry chefs and staff. It's okay to be nervous, but don't worry about trying to fit in. Your there to learn and be inquisitive --- sometimes I drive the teacher nuts with all the questions I have!

By Mikeh (Mikeh) on Wednesday, February 02, 2000 - 12:47 pm: Edit

If you look at the Notters' website, they offer classes at both their home location and around the United States.

Cheers, Mike

By tj on Wednesday, February 02, 2000 - 03:56 pm: Edit

in chicago ,its the french pastry school, owned by sebastian cannon and jacky pfeifer. great teachers,great school,very professional.they have some demos all over the usa.but if you are in chicago ,take the week long class for sugar work.

By tj on Wednesday, February 02, 2000 - 04:08 pm: Edit

here is their site:
www.masterpastry.com/fps/fps/htm
notters classes are also great.but if you are in chicago, take the ones at the fps.
dont be nervous about taking classes.not all students have a professional background, not all of them studied in culinary programs at all.many are self tought like you.this type of week long classes is great for self tought chefs ,couse you dont need to enrole in a full program.
also, video tapes will not help you very much,as far as sugar work.i believe you realy need a good teacher on your side to have the right feel and on the spot explenation for all the small temperature variations and shinness of the sugar ,that make sugar pulling and blowing a work based on touch and feel.i dont think books and video will do the trick for that....

By tj on Wednesday, February 02, 2000 - 04:14 pm: Edit

on the other hand, i feel that in chocolate work, books and videos will do a good job if they are good. i would recomend notter`s 2 video set on chocolate work.and get the book "simply chocolate"
this will give you most of what you need to know about chocolate center pieces and decorations ,and will anable you to avoid a class in this case.even for advanced work.something that i think can not happen with the same level of success in pulled and blown sugar work...you need a teacher by you for that...

By tj on Wednesday, February 02, 2000 - 04:20 pm: Edit

and w.
dont be so shy, you`ll do fine.those classes are so much fun...plus you`ll get to take home what you made...

By Keli on Monday, February 07, 2000 - 02:06 am: Edit

Definatly take the classes at the French Pastry School. Sometimes they have Ewald Notter as a guest chef. Call them and ask for a calendar of events. All their classes are worth the time and moeny. I have been through every class there...extremely informative and a pleasant experience. Phone # to the French PAstry School: 312-726-2419

By 12146 on Tuesday, February 22, 2000 - 05:34 pm: Edit

I am a recent employee in a high production Bake Shop and am interested in up-scale dessert recipes suitable for this production environment. Many of our parties are for 450 to 700 for dessert. Please send me information about books, software, et cetera that will help a \bnew baker aspiring to become a \bPastry Sous Chef.
e-mail at \mail{udeecee12146@netzero.net,udeecee12146@netzero.net}

By W.DeBord on Thursday, February 24, 2000 - 10:38 pm: Edit

12146 you'll have to do better than leaving a message like that. I'd like a million dollars.