By Terry Trucco
Talk about eye candy. Perched atop a table near the concierge desk at the Peninsula hotel stand a big red sleigh and two bright-eyed reindeer, one with a red nose.
Look closely, and you’ll notice they’re lollipops – monumental ones (without the sticks). It took 48 hours, five hotel pastry chefs and 56 pounds of sugar to create them. “Everyone’s doing gingerbread at the holidays, so this year we did sugar,” says Executive Pastry Chef Deden Putra, who oversaw the project.
Putra knows what he’s talking about. He has several large holiday constructions on his resume including last year’s ten-foot white chocolate Christmas Tree at what was then the Jumeirah Essex House. (His pastry team built a grand-scale Essex House out of gingerbread the previous year.) (more…)