What to expect
Participants will chose one of two workshops, ensuring a memorable, in-depth learning experience. Ample time is built in for demonstration, discussion, hands-on practice and questions. All workshops are conducted in the spacious, high-tech baking laboratories on NAIT’s Main Campus.
Breakfast, lunch and dinner are provided each day, allowing participants even more time to network, share experiences and learn from each other.
Workshop 1: Sugar Showpieces with Stephane Klein
You will become familiar with all the techniques concerning the art of sugar-working and the way to use them in order to obtain a perfect harmonious piece according to your chosen theme.
- Production of an airbrush painting
- Setting of a pulled sugar "Ikebana" style floral arrangement in sugar.
- Setting of a subject made of blown sugar.
- Learning techniques for preserving an artistic work.
You will learn to become a real conceiver of an artistic piece in sugar combining imagination, proportion, balance and methodology.
Workshop 2: Chocolate Sculpting and Showpieces with Christopher Morel Chocolatier
In this class, you will learn how to build a chocolate showpiece that is structurally sound. Various techniques in chocolate sculpting will be presented, as well as spraying colored cocoa butter and techniques on how to shine your chocolate showpiece.
Registration information
Cost: $1,500
Registration cost includes workshops, required materials, and all meals (5 breakfasts, 5 lunches, and 4 dinners, all at Ernest's). Parking will also be provided. Registration is on a first-come-first-served basis; register early to secure your spot!
Have questions? Contact Alan Dumonceaux, Baking and Pastry Arts Chair, at adumonce@nait.ca.
Meet your instructors
Stephane Klein
Stephane Klein has been innovating in sugar art for decades. He has pioneered numerous techniques and skills that are used globally by pastry chefs, world competition competitors, trainers and educators. Even after decades of teaching, he continues to innovate, and teach new creative methods of using sugar in a variety of applications.
Instagram @stephane_klein
Christopher Morel
Christophe Morel comes from France where, not surprisingly, he was born into a family of pastry chefs. At a young age, he took up the family passion in order to become a master chocolatier. You could say chocolate is in his blood…With 35 years of expertise, today he is an internationally acknowledged chocolate artisan, whose overarching passion for chocolate, gift for harmonizing flavours, and startling creativity have propelled him to centre stage.
As a result, many prestigious prizes have come his way:
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Canadian National Chocolate Awards winner, 2003;
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first prize for chocolate at the Coupe du monde de la pâtisserie in Lyon, France, 2005;
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declared 4th in the world at the Paris World Chocolate Masters in 2005.
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He was also a finalist for the prestigious title of Meilleur Ouvrier de France (MOF), awarded to craftspeople who have reached the summit of their art.
As owner of his own Chocolaterie since 2005, with his own shop in the old Quebec City, and traveling all around the world to teach his expertise and passion to numerous students, he has become one of the most passionate ambassadors for chocolate in the world.
Instagram @cmorelchocolatier
