The French Pastry School
Modern Sugar Flower Arrangements with Chef Sunny Lee
Date: Sep 17 - Sep 20, 2018 (11:00 am - 6:00 pm)
Chef: Sunny Lee , Pastry Chef Instructor
Cost: $1,150.00
Course level: Professional ♦♦♦
Class Format: Chef Demonstration with Hands-On Components
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In this four-day professional course, master sugar artist and chef of The French Pastry School, Sunny Lee, will teach you how to create delicate, lifelike flower arrangements from some of today's most popular sugar flowers. During this workshop, you'll learn cutting, veining, shaping, coloring, and finishing techniques for a broad selection of flowers including peonies, David Austin roses, ranunculus, jasmine, and eucalyptus. She'll show you how to effectively assemble the final individual flowers and foliage into a beautiful and structurally stable spray, and her demonstrations will include tips on the practicalities of securing floral arrangements to cakes and transferring these masterpieces from kitchen to venue!
Course Detail:
  • Techniques will include: cutting, veining, shaping, coloring and finishing
  • Assembling and transferring finished sprays
  • Creating lifelike, structurally sound floral arrangements
  • Peonies
  • David Austin roses
  • Ranunculus
  • Jasmine
  • Eucalyptus
Sunny Lee is a full-time chef instructor at The French Pastry School. Born in South Korea, Lee didn’t consider pastry as a profession until she moved to the United States at 19. After graduating from college, she began her first position as a cake decorator and chocolatier at Pâtisserie Poupon in Baltimore, and soon realized she could apply her interest in art and drawing to a career in pastry. Three years later, she moved to Chicago and worked as the head decorator for Sarah's Candies, during which, she was featured in national magazines and won two high-profile cake competitions. Most recently, she worked for Chef Patrick Fahy at Trump International Hotel and Tower, and in 2015, she became a Certified Master Sugar Artist.