Canada or Bust!
Things never slow down here at ISAC. We finished up our big two-week PME Master Certification class last week. Chef Nicholas was jetsetting as usual, flying to Chicago the very next day to teach at the French Pastry School. The crew at ISAC has been busy preparing for Chef Nicholas’ upcoming Renshaw Difference demos in Las Vegas, Chicago, and New York and our trip to Miami for SoFlo Cake and Candy Expo. And…. Chef Nicholas’ will be in Canada next month!!
Before we go north of the border, I wanted to share a little bit more information on the Chef Warehouse demos and the SoFlo Cake and Candy Expo! Chef’s Warehouse is proudly carrying Renshaw products, and Chef Nicholas is doing a number of Renshaw Difference demos throughout the USA. On April 25th, he will be at the Chef’s Warehouse location in Las Vegas; check out their facebook page for details and to RSVP. Chef Nicholas will also be sharing these demos at the Chicago location on May 16th and in New York on June 12th! Be sure to like and follow the Chef’s Warehouse facebook page so you will be updated when details and RSVP info becomes available!
At the end of May Chef Nicholas, Scott, and Larry will be heading down to sunny Miami for the 2017 SoFlo Cake and Candy Expo! This event is going to be SO MUCH FUN! Chef Nicholas will be judging, and the competition categories this year are amazing: MERMAID LAGOON! ART DECO! FLORA AND FAUNA OF FLORIDA! I am always pretty bummed out and jealous that I don’t get to go to many shows, but this year I am legitimately sad that I will be missing this. I LOVE mermaids, I LOVE Art Deco styling, and I love me some aligators and tropical flowers. Another exciting aspect of this year’s show is the Non-Cake category. Pretty much any edible sweet can be entered, and I am so excited to see all the different variety of treats and designs that the sugar artists come up with! Be sure to use the link to get your tickets and visit Scott and Larry in our vendor booth (and maybe do some shopping!).
Finally…. we can talk about CANADA! Chef Nicholas is coming to two fabulous flower class in Leduc, Alberta in early May! The first that he is teaching will be Potpourri of Flowers. The stunning phalanopsis (moth) orchid will be created with its flower and buds in a natural spray. The very versatile cymbidium orchid flower, a perfect orchid for any time of the year. The trendy ranunculus (see photo above), where you will learn several methods in making this flower center, full, and partial flower, buds and leaves. The garden delphinium with its dainty flowers and buds will be created in a lifelike spike. The fragrant plumeria/frangipani where we will make a spray with open and half open flowers, buds and leaves. This class will be offered on May 6-7, 2017. The second class, New Trends in Rolled Fondant, will take place on May 8-9, 2017. This class will include covering a cake using the panel method to get sharp edges, ombre, various ruffles, using onlays, various pearls, geometric patterns, several techniques on lace, ruffle floral design, billowed pillows, chalkboard, and metallics. There will be discussions about using flexique & decogel, double barrel cakes, and ganache on cakes. This great class will keep you current on current trends in our industry and keep you ahead of your competition.
EVERYTHING YOU NEED IN CLASS IS PROVIDED FOR YOU TO USE, FROM GUMPASTE TO ALL THE TOOLS, EQUIPMENT, CUTTERS AND VEINERS! Tools, cutters, and veiners used in class will be available after class for purchase if desired. Both classes also includes a great book of all the step by step instructions, and a certificate from The Nicholas Lodge School of Sugar Art.Lunch is also included for both class days. Please bring an apron, pen or pencil to take notes, a roll of toilet tissue to wrap your flowers in, and a box to take your flowers home in.
There is also a block of rooms available at the hotel where classes are being held (Hampton Inn and Suites), and they are being offered at a special price until April 19th. After the 19th, the price will not be guaranteed. If you would like more information, you can visit our website or you can visit www.mysweetsource.com or call 780-513-0222 to register!
ISAC 25 Anniversary Fun Fact: In June 2000 ISAC has its first full-time employee, Tammy Malsbary.
Sweetly yours,
Stephanie
Don’t just follow our blog! Follow Chef Lodge on Facebook, Instagram, Pinterest, and Twitter!
Winner of the 2015 Craftsy Blogger Award for Best Craftsy Cake Decorating Instructor Blog
Chef Nicholas Lodge: 2015 Finalist for the Cake Masters Cake Hero Award.
