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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

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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

 

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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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