What they say about Simply Sugar
"....At the recent Wellington Culinary Fare 2003, there were 3 Gold awards. They went to Silvio Sakrzewski for the Buffet Centrepiece...." -Nicki Stewart, CEO, Beer, Wine and Spirits Council.
"....German chef Silvio Sakrzewski serves pumpkin flowers filled with chicken farce and herb-crusted rack of lamb, when he’s not working on his specialist sugar art...." -Sue Hoffart from Cuisine.
"....carefully chosen furnishings and artwork in the rooms creating an air of calm and serenity, to the menus especially created by resident Michelin-trained chef, Silvio Sakrzewski...." -Kawaha Point Lodge.
"Hi! Silvio & Belinda, Thanks for the demo today. It was truly inspirational and the feedback received was very positive. Thanks for your support and kind consideration. -Thomas George of Waiariki Institute of Technology".
What our students say
"I liked the intensive structure, 3 long hard days. Clear outcomes for
each showpiece. Clear step by step direction and instruction, the closer personal
attention and small class."
Renny Aprea Senior Chef Tutor, Practical Cookery and Patissere AUT.
"This was a very good course, I have been waiting 23 years to find someone
in New Zealand to teach this"
Ray Flutey, Southern Institute of Technology.
"Thank you again for a wonderful weekend. I really enjoyed myself and
learnt a lot from a real master of his craft."
Gilles Petit AUT Tutor.
"A wide range of skills and techniques were covered and the three days
were fairly intensive. The course was very good and I learnt a great deal."
Carol Harper.
"The course was fantastic. It was very informative and the end result was far above expectation. Awsome set up, fantastic facilitation" Bernd Lippman Executive Chef of Te Papa.
"Great course, would recomend to others".
James Wilson Blanket Bay.
"Silvio was excellent, organised and has excellent teaching skills".
No
name.
You can download a PDF article about Silvio. It is page 24 of the Autumn edition of Hospitality Today 2007 (PDF one page 1Mb).