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Behind the scenes of the Annual Sugar Pull

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Chef Renusson and students watch a demonstration to make a sugar pull in fall of 2014. Photo by Jonathan D. Lopez

Video by Jonathan D. Lopez – Photo Editor Chef Gilles Renusson unfortunately had to postpone the Annual Sugar Pull for the second time this past Friday.  The day was full of problems.  Acidic plums created the wrong consistency for desert gelatins and the consistency of the sugar pull was slightly off, causing disaster at the trial run of the sugar pull.