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sylvain haage
  • 34, Male
  • San Diego, CA
  • United States
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Sylvain haage's Friends

  • mervat dissoky
  • Julie Auclair
  • Stephen Sullivan
  • kurtis baguley
  • James Gallo
  • cris
  • ANTONIO BACHOUR

sylvain haage's Groups

sylvain haage's Discussions

cocoa butter airbrush

Started this discussion. Last reply by Sarah Scott Jan 25, 2011. 4 Replies

Hello everyone, i'm not really familiar with american brands of airbrushes, i just bought one from kopykake but just noticed that it blows food color only, i keep trying to find an online shop but…Continue

 

sylvain haage's Page

Latest Activity

Michelle Guiles left a comment for sylvain haage
"Hi Sylvain. Congratulations on your win! Have you gotten a chance to try out the tempering machine yet?"
Feb 20, 2013
sylvain haage was featured
Jan 12, 2013
sylvain haage replied to Rob Connoley's discussion Pastry lending library?
"I bought it for 2oo$ the book box was damaged, i guess i was lucky on that one....check amazon or so, they have it at less then 400 $ keep looking online anyway i'm pretty sure that you can find it cheaper…"
Mar 13, 2012
sylvain haage replied to kevin r. jones's discussion beta 6 crystals
"cocoa butter yummy? are we talking about the same thing?"
Feb 1, 2012
sylvain haage replied to Zachary Georges's discussion Sweet Potato Ice Cream in the group Frozen 411
"I used to do a dessert, with potatoes ice cream, semi salted caramelmousse, chocolate sauce and slices of crystallized potatoes 150 g sweet potatoes600 ml milk5 egg yolk80 g sugarPeel and dice the potatoes, and cook them in the milk, then with a…"
Jan 26, 2012
sylvain haage replied to Chef Jim's discussion Costco Cakes in the group Pastry & Baking 411
"Yeah sure i understand that 18 $ for a sheet cake, its pretty difficult to beat that price, big company anywhere in the world have enough power to bring the ingredient's price down, i still believe that a few dollars more but way better…"
Nov 27, 2011
sylvain haage replied to Wendy DeBord's discussion Top Chef Desserts Season 2
"Just watched the whole season 2 , i think tv just make it up too much,so you don't really know how much time they really have to create and produce. You can see how everyone's desserts was really lame at the water park, and then super…"
Nov 5, 2011
sylvain haage replied to david m. williams's discussion red bean paste
"Azuki bean + honey, a bit of spices too, i usually cook the beans with lemongrass as well, you can get the beans at any asian market"
Oct 5, 2011
sylvain haage and Stephen Sullivan are now friends
Oct 5, 2011
Stephen Sullivan commented on sylvain haage's photo
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"Nice  "
Oct 2, 2011
sylvain haage commented on Stephen Sullivan's photo
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Golden Gate Bridge Chocolate

"Waow! You gonna have to give some explanations for that one ;)  What kind of mold did you use for the 2 main pylon? Is it plastic chocolate"
Oct 2, 2011
sylvain haage commented on Daniel Keadle's photo
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"Awesome! i love the little guys, what are they made of?  "
Jul 5, 2011
sylvain haage replied to Zachary Georges's discussion Ciabatta in the group Pastry & Baking 411
"I guess it depend on your recipe and your oven ;) but on a regular " brick oven" you don't need any molds or what so ever"
Jun 21, 2011
sylvain haage commented on Chocolate Chilli Mango's photo
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A Violet Passion Macarons

"Nice color for those macarons! Which brand are you using?"
Jun 18, 2011
Julie Auclair and sylvain haage are now friends
May 30, 2011
ANTONIO BACHOUR left a comment for sylvain haage
"I like Jordi Butron, Ruben Alvarez from Spain, they are great."
May 28, 2011

Profile Information

About me :
Pastry chef at the Westgate Hotel in San Diego
I enter competitions :
Very infrequently

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Comment Wall (4 comments)

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At 8:33pm on February 20, 2013, Michelle Guiles said…

Hi Sylvain. Congratulations on your win! Have you gotten a chance to try out the tempering machine yet?

At 1:19am on May 28, 2011, ANTONIO BACHOUR said…
I like Jordi Butron, Ruben Alvarez from Spain, they are great.
At 1:19am on May 28, 2011, ANTONIO BACHOUR said…
As you can see I like to work a lot with tropical fruit and especially with coconut. I try to be my own style a bit destabilized in desserts with different textures.
At 9:53pm on January 9, 2011, kurtis baguley said…

Hello Sylvain,

 

Thanks for the kind words. Yes, I was the Exec Pastry Chef for the Grand America Hotel for 6 years. I left in 2009 to Open the new property of Waldorf Astoria Orlando and The Hilton Orlando Bonnet Creek. 2 hotels, same property. I was reading your thread about airbrushing cocoa butter. I have done a lot of it. I think that Airbrushing cocoa butter for molded Bon Bons has run it's course a little. I was just in the south of France and visited a lot of Chocolate shops along the way. As I have always appreciated the simple purity of guitar cut/enrobed bon bons, this will never fade, I feel. I am just starting to make my own chocolate from cocoa beans that I plan to use mainly for Ganaches etc. And do mainly slab work (guitar) for all my bon bons. If you ever get a chance, take a class from the L'Ecole at Valrhona. These Chefs really know their stuff, real science and practical techniques.

Stay focused and push your creativity.

 

Be well

-Kurtis 

 
 
 

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