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
“Hello. i am Carlos Lischetti and I welcome you to my Domestika course. To let you know a little more about me. i am a professional pastry chef. I started with pastry from a very young age. when I was 17. I've spent many years working in pastry in my hometown. rosario. argentina. and since then. I've honed my skills and passion. I have consistently refined my skills in pastry. particularly in my specialty of sugar modeling. My for pastry has always driven me to explore and learn more about this art form. constantly seeking to both in creative and traditional French pastry. where I gradually ...”
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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