Sculpture is something of a ‘dying art, with very few chefs having the skills and the patience necessary for blowing and pulling sugar into elaborate and decorative master pieces. And masterpieces they are , Attractively complimenting patisserie displays, or standing as table centerpieces in the dining room, making a delicious introduction for the feast to follow. Lately, I have been thinking a lot about the heights I want to reach in the Culinary world. I’m finding that the more I work with sugar, the more I want nothing else! But sugar craft seems to be taken less seriously these days, and in many cases completely overlooked. It takes years of dedication and perseverance to  master this art, not to mention “a few burns” along the way. Since childhood, I have had this embedded in my mind that, perfection- in all that I do & make is my forte! And it is this quality of mine, which has helped me to take up this profession which requires a lot of artistic ability& innovativeness. A glimpse of how the sugar is prepared will show the technical artistry involved in sugar work.. good quality sugar in granulated form is boiled with water  and glucose to a caramel. It is at this stage that tartaric acid and food colors are added. The sugar is then cooled a little and with this hot mass of sugar, the artist goes to work molding, pulling and blowing the sugar into the shapes he requires.

A part from this, pastillage & nougatine are also popular sugar works. Pastillage is made using icing sugar, egg white, gelatin & lemon juice, which is pliable enough to be molded & made into beautiful & intricate center pieces. Nougatine is easier to work with as its basic ingredients being sugar & almonds, it can be made & cut into a template & then brought together using royal icing. Royal icing is used to dainty & delicate filigrees which impart a sense of beauty and finesse in every centerpiece.  

Unfortunately, it seems the art of pastry is quickly becoming a lost art form. This is because it requires a lot of initial investment in setting up, with equipments which have to be imported from abroad at exorbitant prices. Also, there is a lot of hard work that goes in making a sugar sculpture, by putting in time, money & labor. Being  a pastry freak. I find this to be quite disturbing, & I along with my team are making efforts to bring back this dying art, through the curriculum we impart to students in the Culinary Academy of India, which aims at creating individuals who are creative, inventive & discoverers.   

Help answer the question about culinary academy

What is the better culinary academy Le Cordon Bleu or California Art Institute or a different school?
I am considering going to a culiunary school and I'm wondering which school is the most reputable school. I'm also wondering what is the best school to go to. I am looking into a bachelor's in both Culinary Arts and Restaurant Hospitality Management. Can you tell me which school(s) is/are best for those two degrees?

About Author

The Culinary Academy of India is the first professional training school for culinary arts to be founded in India in 1996 , matching the standards of top American and European culinary institutes. The academy is located within a kilometer of the premier hotels in Hyderabad, giving the institute and its students the added advantage of convenience for practical on the job experience and later translating to better employment opportunities. The Academy is also tied up with Cruise Line Companies like P & O Cruises UK , Princess Cruises USA and Costa Cruise Lines Italy and offering cruise courses.
Brand CAI… We provide the young people of this great nation with a platform which is complete with all the required tools, equipment, facilities and technology to become future chefs who are proud about cooking. Our friendly atmosphere and small group classes place high emphasis on skill development and make them fit into a professional work force in managing large professional kitchens both nationally and internationally.

Brand CAI… is often imitated but never equaled.