(This product appeared in the Spring 2019 issue of Pastry Arts Magazine)
Master Pastry Chef Rudi Weider’s impressive career spans more than 46 years, with highlights including baking for Presidents George H. W. Bush and Ronald Reagan. He spent many years as the Master Pastry Chef at the Hilton San Diego Bayfront, retiring last year. Now he is a pastry chef consultant, working with executive chefs across the country to enhance and streamline their pastry programs. He is also a sugar lace artist, and is producing the finest edible lace, in various intricate patterns, for wedding cakes. The labor-intensive lace is available in white, silver or gold, and can be airbrushed or brushed with luster dust. This beautiful sugarwork lace can be used on buttercream or fondant cakes, and will add a touch of elegance to just about any design. For more info on Chef Rudi’s consultation services or to purchase his lace, visit www.chefrudi.com.