Thursday, May 14 – Saturday, May 16, 2009, 9:00am - 5:00pm
Price: $1,125
Includes uniform and materials fee. Tools and equipment will be provided for in-class use.

24 hours hands-on instruction over 3 sessions ENROLL NOW

Those who are in-the-know when it comes to couture wedding cakes recognize Ron Ben-Israel as one of the country's most original sugar artists and an arbiter of stylish, glamorous, and tasteful design. The International Culinary Center is pleased to offer a rare opportunity for aspiring and experienced cake designers to study with the master himself in a three-day hands-on immersion class on the art of sugar flowers. Instruction will center on methods for making five flowers: Cattleya orchids, calla lilies, poppies, sweet peas, and roses. After familiarizing yourself with the essential tools of the trade—from tinted sugar pastes to leaf cutters—you'll learn to apply inspiration taken directly from nature to your materials and craft amazingly lifelike blooms. A discussion of floral composition and the latest trends in the business will round out your education. You'll leave class with Chef Ron's signature tips and techniques, along with a strong foundation in sugar flower design and application.

ABOUT RON BEN-ISRAEL

Chef Ron Ben-Israel has designed confectionary masterpieces for celebrities, dignitaries, and some of the world's most discriminating brides. His creations have been featured in countless publications, including Martha Stewart Living, Vogue, and Modern Bride (where was dubbed the "King of Cakes") and have appeared on television shows such as the "Oprah Winfrey Show," the "Today Show," and Food Network's "Sugar Rush." His cake studio, Ron Ben-Israel Cakes, is located in the heart of New York City's fashionable SoHo district, where he is also a Visiting Instructor at The French Culinary Institute.

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