Creating a sugar showpiece is never easy. It’s a very challenging medium when you are sculpting under a hot temperature. At the end of the day it drains out the energy in you. You have to be very creative to have an edge over the others. BUT in the Pastry Chef world, especially at the hotel industry you have to be very flexible in creating something not so extensive because time is always the biggest factor. In other words, to learn the basic and be able to come up with something quick, simple yet creative is a great achievement and challenge!