Paul Joachim is “The Chocolate Genius“; a chocolate sculpting master, Paul made the transition to this decadent, edible media seven years ago. A Food Network challenge winner and a television veteran, Paul has made many televised appearances throughout his career; showcasing his amazing skill in chocolate sculpting and his unique skill set as both an artist and dessert creator. In fact, it was his win on Food Network Challenge five years ago that provided his “Aha” moment. “That was the moment I knew I wanted to do this for a living,” he says. “Getting myself through that show gave me such incredible confidence to go out and pursue my dream.” In recent years Paul has made a long-awaited career transition into teaching, a role he loves. His position as an industry leader and teacher has taken him all over the world. This year Paul will be travelling to Australia to demonstrate his incredible skills at the Australian Cake, Bake and Sweets show, where his eager fans can’t wait to see him in action.
This month American Cake Decorating magazine went Circus crazy with our special Cirque du Soleil inspired Showcase. Blown and Pulled sugar artist, and showcase contributor, Mayte Rodriguez Gigante of Isomalt by Mayte Rodriguez created a stunning sugar display using her signature brand of isomalt. She shares her wonderful tutorial for recreating elements of her Showcase Piece.
Vicky Louise Smith of Incredible Edibles created a glow-in-the-dark “Amaluna” inspired cake for our Cirque des Gateaux Showcase. There were so many wonderful images, that we were not able to fit them all in the magazine. We share Vicki’s incredible close-up pictures and the amazing inspiration images behind her Cirque du Soleil inspired cake.