Where Are The Pastry Pros in the South?

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Permalink Reply by Kristi on December 1, 2008 at 10:15pm

In Nashville I would go to large resorts. If anyone has a sugar sculptor working it will be one of them. Other than that, you should try local culinary schools. Every now and then they have an instructor who excels at sugar work, or even a student who is particularly good. But, unfortunately...most people who are really good with sugar work end up somewhere they can showcase and practice their work...which tends to be hotels and resorts in high traffic cities like Vegas where nothing is over the top. I know a handful of people who can do it, and even fewer who can do it well. Unfortunately, most people who are working pastry chefs do not have time to do it. I love to do it, but unfortunately have had very little time to work with sugar or practice my sugar work which would have to be a bit rusty these days. It is a lot of fun to do, but not something you can do every now and again. Another option is to contact food network or Vegas hotels and see if they could give you names...even people who worked as an apprentice for one of the sugar artist in Vegas. Other than that, I don't know who else you could contact to find people. If I think of anything else, I'll let you know. Best of luck!!

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Permalink Reply by Melissa on December 1, 2008 at 10:30pm

Thanx, Kristi! We do have Gaylord Opryland, so I can try to track down someone there. I have communciated with several sugar pros throughout the country and world over the past week, and all were very kind even though they were too far away to help. :) I'll keep looking!

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Permalink Reply by Kristi on December 1, 2008 at 11:29pm

I have some family in Nashville area and Memphis...I'll contact some of them and see if they have noticed sugar display when they were out. But, I would contact the schools...two reasons, every once in a while they have a gem on their staff who is really good at sugar work...and you may be able to get some help if you need it from students for the event (where they may also get credit....)

The schools that I know of are
Strayer (memphis, nashville and knoxville campuses)
Nashville State Tech. School
Art Institutes (Nashville)

They also may know of some past students who are able to do sugar work as well...

Also, any hotel that does large holiday buffets and weekly brunches may have someone who can do sugar work. Also, call Le Cordon Bleu North America they have instructors and guest speakers all over the country/world who travel around to each of their schools who specialize in Sugar work and do sugar art demos...they may be able to recommend one of their sugar art professionals. Who knows.

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Permalink Reply by Marsha Hyatt on December 5, 2008 at 5:07am

You should try to contact Jared Danks in Birmingham or Natasha Capper in Atlanta.

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Permalink Reply by Melissa on December 5, 2008 at 4:46pm

Thank you so much, Krisit and Marsha! You both got me back in "on-a-mission" mode, and I've been on the phone all day. :)

I am happy to report that I finally made a little progess today, and generated buzz about the event. I was able to speak directly with the pastry chefs at three top hotels here, plus the pastry assistant at another, and all are very interested in helping out and getting involved. Yeeessss! I have a call in to Chef Jared in AL, but have been unable to reach Chef Natasha as of yet. I also found the websites for a few chef orgs with a lot of resources, so that helped, too. I thought I'd seem them all, but who knew!

I'll keep you updated on the progress and whose sugar work you'll see at the Gallery! You know you're all invited to Nashville for this event!


M

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Permalink Reply by Kristi on December 5, 2008 at 7:18pm

long shot, but you should contact food network. They frequently televise events like yours and also have connections to top sugar artists. If nothing else, they may be able to help make some connections with other sugar artists. Glad to hear that you are making some head way. Not sure if I will be able to attend. I am in the middle of trying to open a bakery. And expect things to get busier before they slow down. But, if i can get away...I think it would be a fun trip.

Again good luck and if I think of anything or anyone else, I'll keep you posted.

Kristi

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Permalink Reply by Melissa on December 5, 2008 at 7:48pm

I just got a call from Chef Jared, who is planning to participate if his schedule allows! This has been a really productive day, thank goodness. You guys are great!

I would love to hear all about your bakery, when you have time to share. My event production company will be doing nationwide food events soon, so we may be hanging out in the near future. :) Good luck on your launch, though- I know you have a lot going on right now!

Oddly enough, I started with Food Network. I got some good info off the website, and, being a total foodie, I was already familiar with some of them. Maybe next year the economy will have cut us some slack, and we'll be able to promote it and attract nationwide. You never know... :)

Melissa

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Permalink Reply by Kristi on December 5, 2008 at 9:30pm

I hope that this years event goes really well. If I can attend I will let you know. It sounds like it will be fun!! I'm glad things are falling into place. It sounds like a huge undertaking :) So kudos to you for getting it done. Right now, I am trying to finalize a deal on the location of our bakery. There are two of us going in. We are hoping to open sometime around end of Spring, but as I am sure you know there is a lot that needs to take place before then and A LOT of potential snags. So here is hoping good planning can keep us from any unexpected road blocks : )

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Permalink Reply by Test on December 6, 2008 at 3:58pm

I live in Nashville and just happened to stumble across your question (I'm not in the food industry.) I just happened to see an article on Lisa Griggs, the pastry chef at The Acorn Restaurant in Nashville (www.theacornrestaurant.com.) She is from Ireland, so I don't believe she's studied in Nashville, but she may be interested in demonstrating or know someone who would. It says in her interview that she enjoys experimenting w/ blown sugar. Here is a link to the article...
http://www.nashvillecitypaper.com/news.php?viewStory=54971

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Permalink Reply by Melissa on December 6, 2008 at 5:18pm

Great looking out, Test! Thanx for the info and link- I'm trying to contact her now. :) Keep 'em comin'!

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Permalink Reply by Kristi on December 6, 2008 at 7:43pm

looks like you are on a roll now!!! Let us know how it's coming along!

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Permalink Reply by Melissa on December 7, 2008 at 2:56pm

I know, right? lol I really, really appreciate everyone's help and input, really- I'm working so hard to make this event a success. This is the first one, so it's always a challenge. We're doing an economy-friendly "soft" launch with a one-day deal, but next year I hope to go multi-day- we'll see. The feedback so far has been fabulous, so I'm getting really pumped! :)

I know how expensive, detailed, and time-consuming opening up shop is, and I know how stressful it can be. I also know it can be very rewarding and satisfying, so I'm really excited and rooting for you! And, of course, should you ever need to share some excitement or vent (foodie to foodie), you know how and to whom! :)

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