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When
July 24th, 25th, 26th
Where
The French Culinary Institute
Room 210
462 Broadway (at Grand St.)
New York, NY 10013
Click here for directions.
Fee
$1,125 for the three-day class.
Includes the use of all tools and materials, boxed lunches, and a special dinner with Ron Ben-Israel at L'Ecole, the Restaurant of The French Culinary Institute.
All tools and equipment will be provided for in-class use but shall remain the property of PastryScoop.com and will not be offered for sale.
FCI Discount
FCI students and alumni will receive a 10% discount. Email info@pastryscoop.com to receive a discount code before registering.
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Cancellations before noon (ET) on Friday, July 11th will be 100% refunded. |
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Cancellations after noon (ET) on Friday, July 11th will be partially refunded, less 25%. |
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Cancellations made after noon (ET) on Friday, July 18th are non-refundable. Registrations may be transferred to another individual without penalty. |
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No-shows will be billed the full amount. |
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Chef Ron Ben-Israel has designed confectionary masterpieces for celebrities, dignitaries, and some of the country's most discriminating brides. His creations have been featured in countless publications, including Modern Bride, Martha Stewart Living, and Vogue and have appeared on television shows such as Bravo's "Queer Eye for the Straight Guy" and Food Network's "Sugar Rush."Over the years, Ron's cakes have established a reputation for being as elegant as they are delicious. But what distinguishes his designs from any other are his distinctive flowers. Using live flowers as inspiration, Ron has developed signature techniques (since adopted by cake designers around the world) that allow him to create amazingly lifelike sugar flowers.
As a visiting master pastry instructor at The French Culinary Institute, Ron has instructed many future pastry chefs in the art of sugar flowers. Now, we bring this rare opportunity to you.
This master class series will provide you with a strong foundation in sugar flower inspiration, creation, design, and application. You'll learn how to make the perfect peony, Cattleya orchid, and calla lily and get tips on the most visually stunning ways to arrange them.
Classes will be taught by Ron Ben-Israel and one of his senior confectionary artists and will be limited to 20 students. The class is open to amateurs and professionals of all skill levels.
For more information contact PastryScoop.com at (888)-A-PASTRY or info@pastryscoop.com.
PastryScoop.com's Sugar Flowers for Wedding Cakes will take place in Room 210 of The French Culinary Institute at 462 Broadway (at Grand Street) in New York City. Click here for directions.
SCHEDULE AND CURRICULUM
DAY 1: Thursday, July 24th
Art of the Calla Lily and Cattleya Orchid
8:30am - Check-in begins with coffee and pastries
9:00am to 5:00pm
- Introduction to sugar flowers
- Making and coloring sugar paste
- Understanding your tools: cutters, ball tool, molds, and presses
- Inspiration: a study of flowers
- Creating shape, texture, and movement to resemble nature
- The elegant calla lily
- Elements and construction of a Cattleya orchid
- In-class practice of flowers
DAY 2: Friday, July 25th
Art of the Peony
9:00am to 3:00pm
- Peonies in all stages of bloom
- In-class practice of peonies and leaves
3:00pm to 4:00pm - Tour of Ron Ben-Israel's cake studio
5:30pm to 8:00pm - Group dinner with Ron Ben-Israel at L'Ecole, the Restaurant of The French Culinary Institute
DAY 3: Saturday, July 26th
Completion of Flowers, the Creative Process,
and
Business How-To's
9:00am to 5:00pm
- Applying dry color for shadow, highlight, and contrast
- Assembly and finishing of peonies and Cattleya orchids
- Review and airbrush demonstration for calla lilies
- Aesthetics and design: composition of sugar flowers
- Slide presentation of current trends in wedding cakes
- Q&A
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