Kertu Lukas – magical sugar angel
Enlightening tuition with Kertu Lukas
When we first were told that Kertu Lukas will come to our school and teach us some new confectionery products, I was quite scared because one rule was that we must speak in English on both days, but I was also excited about making the products. A week later or so we got the recipes and they were very interesting, most of them were France pastries and one was Danish. We were divided into four groups and I got to make Paris-Brest with my group. There was also Lemon Tart, Saint-Honore and Flødeboller.
The tuition was very eye-opening. We got to practise our English and also a bit of France or Danish local pastries. Paris-Brest consists of choux pastry, caramelized nuts and praline mousseline cream. It may sound easy but it is time-consuming. I would like to have tuitions more often with different confectioners because, in my opinion, it is more developing. All the products came out beautiful and they were very delicious and delicate desserts. I was absolutely thrilled to be part of that experience.
Who is Kertu Lukas?
She is one of the most known confectioners in Estonia. She works at her own company named “Suhkruingel” in English “Sugar Angel”. Her coworker is Kristi Jalakas. They also made a cookbook together which has many mouth-watering recipes for different occasions. It also won the best cookbook of the year award. She started food relating career as being a food journalist, then she studied confectionery and then she studied to be a sommelier. She also went to two different universities.
She seems very passionate about all the things she does. She was also very friendly and helpful, I think it is because she is so skilled. Her tuitions are sold out within a very short time. Kertu has been dealing with food whole life, she started as a journalist, after that she studied confectioner and sommelier. she always gives first priority for natural flavours. The wine is also indispensable with food. She has lived in the countryside and she knows how to grow food that’s why I’m handing respectful with food. She lost her advertising agency job due to the economic downturn. After that, she took a break and went to school. She wanted to become a confectioner because her husband is a cook and there can be only one Chef in the house.
Our class had two practical lessons with Kertu in November 2018. These two whole days we spend in the kitchen with Kertu speaking only in English and working in groups. On the first day, we meet the first time and started making desserts. We made the same desserts two times to have a perfect result. On the last day, we were visited by a photographer who took pictures of our desserts. I liked the most working in the team and using only English and be instructed by professional.
Cookbook “Ten epicurious masterclasses” was created on the support of the European Social Fund project PRÕM / “Development of Vocational and Higher Education for the Needs of the Labour Market” within the framework of the “Additional Language Learning Vocational and Higher Education” activities.