The chef behind this piece is Chef Michael Kwan. He is the executive pastry chef at Hotel Café Royal. The theme of this piece is bird and nature. It looks a though the chef used sculpted and carved tempered chocolate to bake the body. And used the maybe curved guitar or acetate sheets punched with an oval cookie cutter to shape the wings. This was finalized with a white coco butter spray to give it the white color. There also seems to be a small mirror glazed dessert on the plate next to the bird. The small amount of red and pink really bring the piece to life the black and white in the piece create a nice base to bounce off of in a color perspective. The problems I could see is that if the legs are of the bird aren’t strong enough to hold the weight of the body the sculpture could collapse. White I really love about the piece is how natural it looks and flows. What I don’t think works is the plate in which the dessert is on I feel like there could be a better shape or something. I don’t believe it has a function other than being a showpiece in the lobby of the hotel. This chef definitely had years of practice to
Fanny Le Duff is a French pastry chef who was on Team France for the Junior World Cup in 2017. The theme of this piece is geometric meets deer. It is a juxtaposition between natural and unnatural. This piece has a lot of techniques; there is some pulled sugar ribbons and flowers, with poured sugar sections, some blown sugar bells with small amounts of chocolate work within the sculpture. This piece has a range of blue with yellow and yellow ochres along with gold and white. Because yellow and blue are primary all their variations really make the others pop to create visual balance. The problems I can see from this is that the deer was shaped with white chocolate and painted with the geometric design. When I zoomed in on the image, I saw a lot of the mistakes with the brush strokes. What I love about this is the play with shapes natural and geometric. This chef clearly is skilled in these sugar and chocolate techniques and is not afraid to try something new and different
This piece of work is done by Amaury Guichon. He is the head chef and owner of the Pastry academy under his name. This is not only an amenity, but it is also a dessert. The theme of this piece is royal crown. The techniques used for this is first by making a molded mouse for the body of the crown. Then it is sprayed with red coco butter along with molded and curved chocolate crown attachments sprayed in gold. To make the furry rim a white mousse of white chocolate log is made and then rolled in coconut and sprayed with black spots. This piece is incredibly beautiful I really don’t see any flaws. What I love about this is the textures he used to create such a realistic look and the fact that it is functional makes it even more incredible. This chef is definitely excelling in his field of practice he is a true artist.
The chef behind this piece is right here in New York. He is Chef Matthew Lambie. He is the executive pastry chef at the Plaza Hotel. The theme of this piece is Valentines Day. This looks as though the chef used tempered colored chocolate in a hart mold. Then it was finished by being sprayed with red coco butter spray. The box was than filled with dipped strawberries garnished with pomegranate seeds. There is also a Plaza chocolate plaque and a small chocolate bonbon. This piece is simply just red and brown the colors of traditional valentines’ day. The problems I can see from this is that although beautiful it lacks a little more creativity. This definitely is a piece that serves the function of being probably a dessert for 2 or maybe an engagement set up for a customer. This chef is definitely talented especially since it looks as though it’s a special plated dessert for valentine’s day.