ARTISTIC SUGAR BY TAN WEI LOON

Refine your skills in high-level sugar artistry with World Pastry Champion, Chef Tan Wei Loon, in this exclusive Artistic Sugar Masterclass for professional pastry chefs. Designed for those aiming to elevate their pastry creations, this advanced course dives deep into intricate sugar techniques that turn desserts into artistic masterpieces.

Course Highlights

• Pulled Sugar – Create sophisticated pulled sugar shapes that bring elegance and refinement to high-end pastry displays.
• Blown Sugar – Master blown sugar techniques to form unique, dimensional pieces that add drama and allure to your dessert creations.
• Pastillage – Perfect the foundational skills for crafting durable, structured pastillage pieces, ideal for competition-grade centrepieces.
• Glass Sugar Blowing – Discover advanced sugar-blowing methods to achieve stunning, glass-like sugar art for contemporary pastry displays.
• Professional Airbrushing – Learn airbrushing techniques that add depth and vibrant colour to sugar sculptures, transforming each piece into a captivating work of art.

This masterclass is tailored for professional pastry chefs with foundational experience in sugar work. Chef Tan’s in-depth training and real-world insights will help you bring modern, intricate sugar artistry to life in a restaurant or pastry kitchen setting.

 Don’t miss this opportunity to learn from a world champion. Book now to refine your expertise and create showstopping sugar art.

What’s included

• Hands-on class
• Ingredients
• Professional equipment for pastry work
• Recipe book
• Certificate of Participation 

Itinerary

• 8 am: Welcome and breakfast
• 9 am: Start of work
• 1 – 2 pm: Lunch break (Included)
• 5:30 pm: End of work. 

Spaces are limited—secure your spot today!