{"id":1242,"date":"2010-12-06T16:11:00","date_gmt":"2010-12-06T15:11:00","guid":{"rendered":"http:\/\/blogg.improveme.se\/sarahgrundenw\/2010\/12\/06\/cake-opera-co\/"},"modified":"2010-12-06T16:11:00","modified_gmt":"2010-12-06T15:11:00","slug":"cake-opera-co","status":"publish","type":"post","link":"https:\/\/blogg.improveme.se\/sarahgrundenw\/2010\/12\/06\/cake-opera-co\/","title":{"rendered":"Cake Opera Co."},"content":{"rendered":"

Så otrooooligt häftigt, vilka konstverk dessa två tjejer har skapat! Helt fantastiskt, oerhört kreativt och inspirerande. Kika på deras hemsida<\/a> för mer bilder och info.<\/span><\/p>\n

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The Artist<\/span><\/h1>\n

Alexandria Pellegrino<\/span><\/em><\/span><\/h1>\n

Having been immersed in art from a very young age, Alexandria Pellegrino received her Fine Art education from Ontario College of Art and Design where she majored in Drawing and Painting. It was here where she began experimenting with edible media like sugar, meringue and bread while exploring some of the themes in her thesis.<\/span><\/em><\/span><\/p>\n

After graduating, she traveled to Florence to study fine art and art history and finally took up residence in Bologna, the gastronomical center of Italy. It is not surprising that during her stay in such an inspiring and enchanting city Alexandria’s eyes were open to the beauty of food and upon her return to Canada enrolled in Le Cordon Bleu’s Patisserie program. Here, not only would she be introduced to her greatest passion, the world of beautiful cakes, she would also meet her future partner and pastry chef, Jessica Smith.<\/span><\/em><\/span><\/p>\n

Alexandria founded Cake Opera Co. in 2007 and since then has received tremendous international praise as one of the industry’s leading cake designers. She is the recipient of several awards including two gold medals on ”Food Network Challenge”.<\/span><\/em><\/span><\/p>\n

Regardless of the medium, Alexandria has always delighted in stunning her audience with her compelling and unique understanding of style and beauty.<\/span><\/em><\/span><\/p>\n<\/div>\n

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The Pastry Chef<\/span><\/strong><\/p>\n

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Jessica Smith<\/span><\/h1>\n

Believing that nothing is more tragic than a cake that looks breathtaking but tastes uninspired, pastry chef Jessica Smith has committed herself to creating classic flavour profiles and gorgeous textures for the cakes and confections of Cake Opera Co.<\/span><\/em><\/p>\n

She first crossed paths with Alexandria at Le Cordon Bleu Ottawa, where Jessica received her Diplôme de Pâstisserie in 2006, garnering top recognition for her chocolate centerpieces and pulled sugar sculptures. Prior to this, Jessica graduated with honours and two national culinary awards from George Brown College’s Chef Training Program.<\/span><\/em><\/p>\n

Jessica’s exacting standards allowed her to secure jobs at select French patisseries across Toronto, Michelin-starred Yauatcha in Soho, London and most recently head pastry chef at the Four Seasons’ 5-Diamond rated Truffles restaurant.<\/span><\/em><\/p>\n

With the singular goal of creating decadent memories for others, Jessica marries together the most elemental ingredients to create cakes & confections that taste as beautiful as they look.<\/span><\/em><\/p>\n<\/div>\n

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Kram<\/span><\/p>\n

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Så otrooooligt häftigt, vilka konstverk dessa två tjejer har skapat! Helt fantastiskt, oerhört kreativt och inspirerande. Kika på deras hemsida för mer bilder och info. The Artist Alexandria Pellegrino Having been immersed in art from a very young age, Alexandria Pellegrino received her Fine Art education from Ontario College of Art and Design where she … L\u00e4s mer<\/a><\/p>\n","protected":false},"author":1693,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1242","post","type-post","status-publish","format-standard","hentry","category-okategoriserad"],"_links":{"self":[{"href":"https:\/\/blogg.improveme.se\/sarahgrundenw\/wp-json\/wp\/v2\/posts\/1242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogg.improveme.se\/sarahgrundenw\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogg.improveme.se\/sarahgrundenw\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogg.improveme.se\/sarahgrundenw\/wp-json\/wp\/v2\/users\/1693"}],"replies":[{"embeddable":true,"href":"https:\/\/blogg.improveme.se\/sarahgrundenw\/wp-json\/wp\/v2\/comments?post=1242"}],"version-history":[{"count":0,"href":"https:\/\/blogg.improveme.se\/sarahgrundenw\/wp-json\/wp\/v2\/posts\/1242\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogg.improveme.se\/sarahgrundenw\/wp-json\/wp\/v2\/media?parent=1242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogg.improveme.se\/sarahgrundenw\/wp-json\/wp\/v2\/categories?post=1242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogg.improveme.se\/sarahgrundenw\/wp-json\/wp\/v2\/tags?post=1242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}