Best chefs for sugar work in Europe

[Gabe Q]

Hello. I'm trying to help out a friend here in Spain with some information. She's working pastry right now at a restaurant and will finish in October, after which she wants to go do some more stages at other places in Europe. She already knows about most of the big time pastry chefs here in Spain like Torreblanca, Balaguer, Rovira, etc. But most of them specialize in chocolate or other pastry aspects and not entirely in sugar work.

She is very interested in working with someone specializing in just sugar work. So can anyone give me any names of chefs you may know of, so that we can research more on them. Thanks.

[spun_sugar]

Hello. I'm trying to help out a friend here in Spain with some information. She's working pastry right now at a restaurant and will finish in October, after which she wants to go do some more stages at other places in Europe. She already knows about most of the big time pastry chefs here in Spain like Torreblanca, Balaguer, Rovira, etc. But most of them specialize in chocolate or other pastry aspects and not entirely in sugar work.

She is very interested in working with someone specializing in just sugar work. So can anyone give me any names of chefs you may know of, so that we can research more on them. Thanks.

←

Hello.I would suggest Crhistophe Rhedon a european champion in sugar art.His currently working as a teacher in Ecole L'enotre.I have took a course here in Greece with Rhedon(chocolate art) and he really impressed me.Very concentrated in what his doing,a real specialist.