Sandals Whitehouse European Village & Spa got a taste of Hollywood celebrity fever as eager Beaches and Sandals pastry chefs huddled close, not wishing to miss a word or any part of the sugar craft technique of facilitator, celebrated cake maker, Sylvia Weinstock.

Thursday Food was part of the mix, as eager as the rest of the group to rub shoulders with the petite dynamo known as the ‘Leonardo da Vinci of Cakes’. Weinstock has whipped up cakes for ‘A’ listers such as pop stars Mariah Carey and Whitney Houston; US Senator Hilary Clinton; actors Catherine Zeta-Jones, Ben Stiller, Robert de Niro; renowned businessman Donald Trump; and the world-famous Oprah Winfrey.

So, apron donned (thank you Junior Francis for the loan), it was time to peer through those ubiquitous larger-than-life black frames and create leaves: “Not such a long leaf,” explained Weinstock in the soft, well-modulated voice of an experienced kindergarten teacher (she used to teach).

“Be delicate.I want just enough to give it a little personality.Different angles make the finish much more interesting.”

Federicka Carey of Sandals Negril tried harder and was soon looking as much a pro as Sylvia Weinstock. Sandals Food & Beverage director Armando Pizzutti tried his hand, too, and so did we. Fact is, Weinstock is pretty cool and not at all intimidating. Clearing up faux pas, after faux pas, she allowed us all to try again with renewed confidence.

We moved from fern creations to keeping colours soft and then to the four Sylvia Weinstock designs that will form part of Sandals Resorts and Preston Bailey Signature WeddingMoons: The Crystal Collection, The Seascape Collection, The Water Lily Collection and The Floral Elegance Collection.

The 25-year Sylvia Weinstock reputation was at stake and participants also understood that their own currency had been kicked up several notches.

WEINSTOCK’S CHALLENGES AT THIS WORKSHOP

– Not knowing the skills and equipment of each of the 15 students.

– Not being happy with the fruit colouring. She plans to order and ship some.

– The need for pastry bags with special tips.

THE WEINSTOCK PHILOSOPHY

“Without the passion you cannot create.

Each person is an individual, and as such each cake should be as unique as possible. I look at each person and establish who they are and what their fantasy is. Do they have colours or flowers that they are fond of or have special significance?”

LESSONS FROM THE GRANDE DAME

Weinstock is not about to transport North America to the Caribbean either. “The reality,” she chuckled, “is that it’s too hot for the butter cream icing that I use in New York. Roll fondant is better.”

The observant Weinstock has also noticed flowers that are peculiar to the region and encouraged participants to look to these.

The cakes have also been narrowed down to four. (“I cannot expect these chefs to create an individual cake for each bride.”) What she does expect, however, is excellence, passion and an understanding that these four cakes must be consistently excellent.

Weinstock is no stranger to training for excellence. Truth be told, she trains and retrains and is proud when the student becomes better than the teacher.

Her shop is considered a destination with a permanent staff complement that includes Vilna Peters from St Vincent, who has been with Sylvia Weinstock Cakes for 22 years and, naturally a Jamaican, Richard Harris, who has been with the company for 15 years –among many others of course.

Weinstock is outrageous too: “Good food,” she declared, “is equal to good sex!”

WHEN BAKING, ALWAYS…

– Look for the finest ingredients and have them all at hand.

– Read the directions before you start.

– Proceed. If it doesn’t work, try again and keep trying until it’s perfect.

– Try to interpret the customer’s wishes and desires for every special event.

– Maintain the integrity of the product. Good enough is never good enough. Raise the bar and go the extra mile.

– Don’t ever look for a bargain. You pay for what you get.

– A copy is just that — a copy. It’s never first-rate.

– Do what’s in your spirit. Be creative…The soul is what you want to reveal.

PARTICIPANTS SAY…

Armando Pizzuti, Corporate Director, Food & Beverage Sandals & Beaches Resort: The training session with Sylvia Weinstock was motivating for our pastry chefs..The exposure gained from the two days of exclusive training will undoubtedly have each chef equipped to play a major role in the global market. This exclusive partnership with Sandals and Sylvia Weinstock is yet another match made in heaven.

Waynsley Wint, pastry shop Sandals WhiteHouse: Very informative. Ms Weinstock was so creative. We learnt how to create the most delicate-spun sugar flowers as well as other cake decorations. She also gave us some wonderful cake recipes – guaranteed to produce the lightest and moistest cakes.

Pierre Marie Le Prince-Executive Chef: “C’est magnifique! An amazing two days of creativity. The team members in the Pastry Shop were so appreciative and responsive to the techniques and methods being demonstrated by Ms Weinstock. The cakes and cake décor items created over the two days were exceptional and a credit to the superior level of training given by Ms. Weinstock.

ABOUT THOSE SIGNATURE FRAMES.

We had to ask, so here’s the story: “I was walking down the streets of Florida and saw these amazing frames. (The price was pretty amazing too.) My husband told me I’d get them much cheaper in New York. fact is, I never found them in New York so I had to locate the store in Florida, order them and ship them. They certainly are not cheap and have been my signature for the past 20 years. They’ve saved my husband a whole lot of money. I can’t really wear earrings with them now, can I? They are in fact my piece of jewellery.”

The frames are used on her stationery as well as business cards.