The focus is on the art of pulled and blown sugar, including recipes regarding this. Also step by step sugar cooking, safety and tools needed. Instructions on how to make a swan and roses.
Of interest is the International Exhibition of Culinary Art. A world event with new and old ideas in the art of cooking and baking, presented in competition in Germany (IKA) Culinary Olympics Exhibition. Pulled and blown sugar displays from 1976/84/88.
Food trays prepared by chefs internationally striving for excellence. Also student participants below the age of 23 are shown.
This is advantageous to chefs wanting to promote their skills for better wages. In 1976 I was a Gold Medal winner in Frankfurt, Germany which enabled me more opportunities.
Professional Memberships: American Academy of Chefs-(Honor Society); Certified Pastry Chef, ACF-CEPC (Life); Certified Culinary Educator (ACF (Life)-CCE; Retail Bakers of America-Master Baker (Life) CMB; International Cake Exploration Societe & CA Chapter; National Ice Carving Assn.
Education: West Valley College, Saratoga, CA; San Jose College, San Jose CA; Canada College, Redwood City CA; University of California, Berkeley CA; Sacramento State, Sacramento CA.
Credentials: Culinary Art Instructor (CA state license) Life; Bureau of Industrial Education, 1967 (Life) No. 3589 VIP; Standard Teaching Credential (Life) 1967, File 3786-90 kt; CA Private Postsecondary Credential, No. 44159.
Special Classes: Culinary Institute of America 1960; Air Force Culinary Scholarship Statler Hilton, Walforf Astoria, & Governor Clinton Hotels - 1200 hours; Advance Hotel Training 1953-1955, New York & Chicago; 1955 Research Formulas (major companies) Chicago; Quartermasters Chef 1948, Quartersmasters Baker 1949, Military School.
Awards while Teaching: Culinary Olympic Gold Medal, Germany 1976; Special Recognition Culinary Olympics Germany 1984 & 1988; Worlds Fair Vancouver BC Silver & Bronze Medals 1986; San Francisco (with students) Silver & Bronze 1968 & 1978; McCormick Place Chicago (CA team) USA, 3rd place 1975.
Awards in while in AF: Geneva Culinaire & Pan America 1962; Societe Cultnaire Philanthropique, New York-France; National & International 1952-1961; Air Force (individual) culinary trophy 1960; World Food Conference 1959 PA; United Nations Award, silver, 1958 NY.
Ice Carving: Salon of Culinary Arts NY, 1955-1958, 1st place.
Military Service: USNavy 1942-1946, So. Pacific 38 mos.; USAF 1946-1962.
Institute of Technology Inc. Food Service Classes 333 Sunrise Ave., Roseville CA 95661 Ph. (916) 797-6337
American Culinary Federation (ACF) 1-800-624-9458 web site (www.acfchefs.org)
Verband der Koche Deutschlands e.v.
web site (www.vkd.com) email koeche@vkd.com
Notter School of Pastry Arts LLC
8204 Crystal Clear Lane Suite 1600, Orlando FL 32809
Ph. (407) 240-9056
International Cake Exploration Societe
(318) 746-2812 - email gvmcmillan@aol.com
Information about the IKA Culinary Olympics
web site (www.eto.de)
GroBverbraucher free call 0800/3 86 22 55 ETOCALL - Fax 0800/ 104-1111
Gastronomie free call 0800/3 86 36 63 ETOFOOD- Fax 0800/ 104-1040
The next Culinary Olympics will be in 2008 - every four years - give it a try.
There are professional schools, class recommended by the ACF, NRA, RBA & Skill Centers throughout this book. All in the United States.