Character Modeling with Sugar Paste
Presentation
A course by Carlos Lischetti , Pastry Chef
About the video: Presentation
Overview
“Hello, my name is Carlos Lischetti. I am a pastry chef and I was lucky to discover my passion for pastry from a very young age. In this lesson I will tell you about my professional and educational career throughout my life.”
In this video lesson Carlos Lischetti addresses the topic: Presentation, which is part of the Domestika online course: Character Modeling with Sugar Paste. Learn the basic techniques of sugar art to sculpt figures filled with expressiveness and movement.
Partial transcription of the video
“Introduction Hi, I’m Carlos Lischetti, and welcome to my Domestika course. Let me tell you a bit about myself. I’m a baker by trade. I got started in the industry when I was only 17 years old. I worked in the industry for many years in my hometown, Rosario, Argentina. Since then, I’ve continued to perfect my baking skills, particularly in one of my specialties: the art of sugar modeling. My interest in baking began with creative baking and traditional French baking in particular, which I gradually perfected by taking courses in Argentina and abroad to learn baking techniques and the art of ...”
This transcript is automatically generated, so it may contain mistakes.
Course summary for: Character Modeling with Sugar Paste
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Category
Craft, Culinary, Design -
Areas
Cake Decorating, Cake Design, Cake toppers, Edible Art, Fondant
Carlos Lischetti
A course by Carlos Lischetti
As a child, Carlos Lischetti loved baking and decorating cakes. This childhood passion inspired him to take courses with industry professionals in Argentina and Europe, which he continues to do to keep up with new techniques and stay motivated. In the world of sugarcraft, Lischetti has developed his own unmistakable style thanks to the sketches of his twin brother Elio, which he uses to design his sugar paste figures.
Throughout his career, he has had several of his projects featured in the magazine Cakes and Sugarcraft, and has written two books: Animación en azúcar and Animación en azúcar 2, published by B. Dutton Publishing in London. He currently travels the world teaching his modeling techniques and sharing his sweet experiences in sugarcraft.
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