About Simply Sugar
Silvio Sakrzewski and his wife Belinda McEwen travelled the world before setting up Simply Sugar in 2002. They are both actively involved with the Simply Sugar School and their two children.
Silvio
has been the Executive Chef of Kawaha
Point Lodge, Rotorua since 2000.
The
Lodge has received a number of accolades including a Five Star Qualmark rating,
New Zealand.
Silvio obtained his Diploma in Sugar Art in Switzerland and Germany. He has since won various medals at New Zealand Culinary Fares. He now wants others to have the opportunity to learn about Sugar Art at his Rotorua studio here in New Zealand.
The aim of Simply Sugar is to increase the profile and the callibre of Sugar Art produced, both in New Zealand and around the world.
"....Watching Silvio work with isomalt is a fascinating experience
as he takes a molten blob of the clear toff ee substance, which is
softened either in a microwave or under a heat lamp.
A study of concentration, he pulls and stretches the
melted toff ee until it has a nice glossy fi nish and begins
forming the shape for a swan’s body.
Among the tools he uses is a small hand blower which
works in a similar fashion to a glass blower...."
The above quote taken is from Southern Hospitality Magazine (PDF four pages 1.3Mb).
You can download a PDF article about Silvio. It is page 24 of the Autumn edition of Hospitality Today 2007 (PDF one page 1Mb).