Sugar work class
I searched the boards and local culinary schools (CSCA etc) to no avail. I'm interested in taking a sugar work class (spun, blown & pulled sugar, pastilage etc), but unfortunately this subject only seems to be offered through professional programs locally. I know it's a bit of a niche area, so it's a long shot, but does anyone know of somewhere at least in New England that might offer something like this? Thanks!
Ewald Notter has a school where he teaches several sugar classes/levels; his facility is in Florida (he used to teach out of the Albert Uster Imports facilities in Maryland). He's the best there is, and while it's expensive (tuitiion and travel), it's worth it.
Otherwise you might want to ask at Truly Jorgs or Jacques European Pastries (in Suncook NH) if they will do a private class for you.