Lancaster, PA – July 8th, the Sugar Arts Institute (SAI) will celebrate its official launch at the World Pastry Forum in Las Vegas, Nevada, showcasing the talents of renowned sugar artists and offering classes leading to degrees in cake decorating, blown and pulled sugar, chocolate and other sugar art specialties. Sugar Arts Institute instructors appearing at the forum to hold demonstration classes and booth demonstrations are Julie Bashore, Jane Hatton, Dawn Parrott, and Dominic Palazzolo.
The World Pastry Forum will be offering classes from July 4th through July 7th, followed by the championship July 8 – 9 at the Red Rock Casino Resort & Spa. Registration for classes in chocolate, blown & pulled sugar and cake decorating are available with chefs Vincent Pilon, Ewald Notter, Jean Marie Auboine, Toba Garrett and Marina Sousa.
“The World Pastry Forum is the perfect place to celebrate our official launch. It gives us the opportunity to unify professional pastry chefs from around the world with leading cake artists, who have expressed great interest in furthering their skills in the professional dessert industry,” Julie Bashore. “The World Pastry Forum showcases the talents of the top chefs in the world for this exciting event. What better venue to introduce SAI, whose goal is to promote excellence.”
SAI is a non-profit organization consisting of a consortium of unique professionals with amazing skills and standards of excellence. Some of whom are well known leaders in the industry and some extremely talented artists/instructors who deserve to be recognized as world-class sugar artists. Each instructor has been hand selected for his or her experience and expertise in specific skill sets offered in the SAI curriculum.
SAI’s goal is to unify the edible arts community, raise the standards of excellence, and mold future masters in the sugar arts. Degrees offered include a certificate after the 1st year, diploma in the 2nd, Associates in the 3rd, Bachelor’s in the 4th, and a Master’s Degree in the 5th. The first 3 years will concentrate on teaching a broad range of skills, while in the 4th and 5th years, students will specialize in their areas of interest. Internships are offered throughout the student’s college career, preparing them to thrive in real world settings.
Classes will be conducted at the SAI venue in Lancaster, Pennsylvania, USA. Instructors will also travel to SAI licensed and approved locations around the world. Complete Deelite in Hong Kong and Casa Susana in Mexico will exclusively be hosting SAI courses within their countries.
In addition, classes will be offered on-line through live streaming, long distance learning, where SAI instructors will interact with their students. SAI will also send instructors to locations throughout the world where requested.
Julie Bashore, Master Confectioner, is a native of England who has an award winning, thirty-year background in Culinary and Confectionery Arts. Bashore has taught courses and demonstrated at expositions in England, Ireland, France, Germany, Switzerland, Mexico, USA, Zimbabwe, Nigeria, Australia, New Zealand, Hong Kong, Costa Rica and Vietnam. Bashore has worked extensively throughout the United States creating cake programs and training cake decorators at in-store, retail and specialized bakeries. Julie has written numerous articles for Modern Baking, American Cake Decorating and for the Retail Bakers Association of America.
Source: Sugar Arts Institute
