Chef’s Nest: Recap: The Art and Technology of Sugar Showpieces with Chef Johann Martin

On May 6-8, 2013, Chef Johann Martin conducted his debut PreGel 5-Star Pastry Series™ seminar at PreGel AMERICA’S Professional Training Center in Concord, NC. Chef Martin, who is an instructor at Ecole Gastronomique Bellouet Conseil in Paris, France, inspired attendees with breathtaking sugar showpieces during his seminar The Art and Technology of Sugar Showpieces.

Attendees worked in groups of two, replicating the techniques demonstrated to them by Chef Martin. The method of cooking isomalt was explained, along with the effects of incorporating water and cream of tartar. Interesting techniques were shown to create a variety of shapes including tubes, discs, and large curves for the main structure of the showpiece. Chef Martin showed a variety of techniques for blown and pulled sugar, including blown sugar animals and a mixture of pulled petals to create unique flowers. Textured mats were used to create striking water-like pieces, while airbrushing techniques added an extra splash of color to accentuate octopus tentacles for the ocean-themed showpiece.

Chef attendees came from all over the U.S. and as far as Toronto, Canada, and represented a variety of hotels, pastry shops, and colleges. The class concluded with an enjoyable display of each group’s showpiece.

Click below to view featured recipes from this seminar:
Pulled Sugar

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