Chef Joseph Cumm, Philadelphia, PA: My elements will include pulled and blown sugar, bridge and extension work, stringwork and a few other tech-niques. I think the ability to tie all your cakes and displays together is as important as the techniques themselves. You want all your pieces to flow together. It will be interesting to see how everyone taking the certification executes their pieces-everyone has their own personal style, which is one of the things I love about this business. Each person is free to interpret a specific technique in any way they feel.
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