| Sculpture is something of a ‘dying art, with very | | | | to work molding, pulling and blowing the sugar into |
| few chefs having the skills and the patience | | | | the shapes he requires. |
| necessary for blowing and pulling sugar into elaborate | | | | A part from this, pastillage & nougatine are also |
| and decorative master pieces. And masterpieces | | | | popular sugar works. Pastillage is made using icing |
| they are , Attractively complimenting patisserie | | | | sugar, egg white, gelatin & lemon juice, which is |
| displays, or standing as table centerpieces in the | | | | pliable enough to be molded & made into |
| dining room, making a delicious introduction for the | | | | beautiful & intricate center pieces. Nougatine is |
| feast to follow. Lately, I have been thinking a lot | | | | easier to work with as its basic ingredients being |
| about the heights I want to reach in the Culinary | | | | sugar & almonds, it can be made & cut into |
| world. I’m finding that the more I work with | | | | a template & then brought together using royal |
| sugar, the more I want nothing else! But sugar craft | | | | icing. Royal icing is used to dainty & delicate |
| seems to be taken less seriously these days, and in | | | | filigrees which impart a sense of beauty and finesse |
| many cases completely overlooked. It takes years of | | | | in every centerpiece. |
| dedication and perseverance to master this art, not | | | | Unfortunately, it seems the art of pastry is quickly |
| to mention “a few burns” along the way. | | | | becoming a lost art form. This is because it requires a |
| Since childhood, I have had this embedded in my | | | | lot of initial investment in setting up, with equipments |
| mind that, perfection- in all that I do & make is | | | | which have to be imported from abroad at |
| my forte! And it is this quality of mine, which has | | | | exorbitant prices. Also, there is a lot of hard work |
| helped me to take up this profession which requires a | | | | that goes in making a sugar sculpture, by putting in |
| lot of artistic ability& innovativeness. A glimpse | | | | time, money & labor. Being a pastry freak. I |
| of how the sugar is prepared will show the technical | | | | find this to be quite disturbing, & I along with |
| artistry involved in sugar work.. good quality sugar in | | | | my team are making efforts to bring back this dying |
| granulated form is boiled with water and glucose to | | | | art, through the curriculum we impart to students in |
| a caramel. It is at this stage that tartaric acid and | | | | the Culinary Academy of India, which aims at creating |
| food colors are added. The sugar is then cooled a | | | | individuals who are creative, inventive & |
| little and with this hot mass of sugar, the artist goes | | | | discoverers. |