Mardi Gras Event
Chef Herbert showed his Mardi Gras flare at the Delaware Tech Mardi Gras Event. From the beginning of the event Chef Herbert commanded attention as larget pieces of sugar began coming up from the base of a dessert buffet. Followed by mardi gras masks, wings and more Chef Herbert showed that working with sugar extends far beyond just having a sweet tooh but rather that sugar and artistry are synonimous in the pastry field. The piece had chefs from many establishments stopping by to see the action. Chef Herbert allowed some of the Del Tech students to assist him in putting the piece together. " I allowed the sutdents to help build the piece so that they could experience working with sugar and learning how much fun and creativity you can have in the world of pastry arts."