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 (more…)