Mastery of various techniques of Sugar Art :
You will be able to build up cakes with sugar decorations, as well as create flowers… all in Sugar Art.
I will help you to select the ideas for themes, to define the principal components, to put in place a “sketch”, to build the display and to master the balance.
Trainer International Gourmet & independent Consultant
Philippe PARC : formateur international gastronomique et consultant indépendant
© SARL CULINARYS-CONSEILS
Code APE 7022 Z • SIRET 401 663 173 00018 • RCS Avignon 501 663 173
N° gestion 2007 B 1545 • N° Formateur 93 84 02 956 84 • FR 15.441.246.615
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