Classes
These classes are conducted in Mark’s own studio located on Chicago’s north side at 5215 N. Ravenswood Ave. Class size is small with a maximum of 8-12 students per class. All classes are hands-on and all materials and equipment are provided unless specified in an individual class description. To register for any of the Chicago-based classes, please call (773) 988-4964. Payment is due in full to reserve your spot in class; there is a 7-day cancellation policy. Cancellations received less than 7 days prior to class date result in forfeiture of class fee. If you are not planning to be in the Chicago area for one of Mark’s open studio classes or private instruction, you may register for one of Mark’s classes outside of Chicago.
In this special two-day class co-taught by Nicholas Lodge and Mark Seaman, learn how to make seasonal flowers in gum paste. Students will create maple leaves, Japanese maple leaves, red poppies, and yellow and orange ranunculas. All tools necessary to complete your project will be provided for use during class. Class fee also includes lunch both days. Call 773-988-4964 to reserve your spot today. Class size is limited to 12 students. Gingerbread, Spice, and Everything Nice! ($175) Saturday, November 5 (10 a.m. – 6 p.m.)
Finish off your unique display with a hand-painted gum paste sleigh, stone walk-ways, shutters, trees, and a chimney complete with spun sugar smoke. Poinsettia in Gum Paste ($195) Saturday, December 3 (10 a.m. – 6 p.m.)
Call 773-988-4964 to reserve your seat in this one-day class today. Class is limited to 12 students.
Professional Classes at the Register now for a hands-on introduction to pulled and blown sugar class. For all Atlanta-based classes you may register online or call 770-453-9449.
Join Master Sugar Artist Mark Seaman as he guides you through the techniques of working with pulled, cast, and blown sugar. In this class you will learn to create pulled roses, ribbons, and blown shapes–all the fundamentals required to create stunning displays on your celebration cakes or to use as centerpieces. Pulled & Blown Sugar Techniques: 201: October 29-30, 2011 (10a-4p); $425 Take your pulled and blown sugar skills to the next level. Join Master Sugar Artist Mark Seaman as he guides you through the techniques to make multi-component flowers, including dahlias and orchids. Learn how to make multi-colored ribbons and bows suitable for decorations on a cake or table centerpiece. Also learn to create advanced fruits, such as a pineapple, that combine pulled and blown sugar techniques in a single creation. Many other techniques will also be demonstrated in order to provide you with a treasure trove of skills for your next project. All supplies and equipment necessary to complete the projects in this class will be provided for your use during class. Students must have a working knowledge of fundamental pulled and blown sugar techniques including how to cook and satin sugar, how to pull petals and leaves, and how to blow a sphere. If you are new to sugar, please also register for the Introduction to Pulled Sugar Techniques class offered on October 27-28. Class size is limited to 8 students for pulled sugar classes. Pastry Enthusiast Classes at the ALLIANCE FRANCAISE
in Chicago
Thursday, November 17 Verrine au Gingembre ($50 for members, $60 for non-members) Join Master Sugar Artist Mark Seaman as he leads you through the steps of making a simple, yet elegant, dessert for your Fall/Winter dinner parties. In this class, Mark will demonstrate how to prepare crème fraîche from scratch, pain d’épices (French gingerbread cake), sautéed apples, and a light gingerbread cream. Then, learn how to assemble these base components into a mouth-watering verrine to delight the senses. Also taste and learn about Normandy’s famous apple brandy– Calvados!  Food Enthusiast Classes at theFrench Pastry School of Chicago December 12-14 (4p.m.-9 p.m.) Candies, Cookies, and Cakes for the Holidays ($525) |
Classes in Mark’s sugar art studio in Chicago
Fall in Gum Paste ($395)
Join gingerbread expert Steven Stellingwerf, author of The Gingerbread Book, and Certified Master Sugar Artist Mark Seaman as they demonstrate essential techniques to perfect and polish your gingerbread displays. In this class, you will learn how to make construction-grade gingerbread dough and customized patterns for any style and size of project. Steven and Mark will demonstrate how to mix and use different types of royal icing for a variety of techniques such as delicate lace points, festive wreaths, and decorative weather vanes.
