25 Years! Going Strong!
Last week I shared that 2017 is the International Sugar Art Collection’s 25th Anniversary. Beginning on Friday, July 17, 1992 Chef Nicholas taught a series of 15 one-day classes at Confectionary Yours, a cake and candy retail store in Marietta, Georgia. This was the birth of ISAC. But the catalyst for Chef Nicholas and Scott beginning their business happened much earlier in 1992.
In the early 1990s, Chef Nicholas had visited the United States to teach, and fell in love with the Atlanta, Georgia area. He taught several classes at Confectionary Yours as a visiting instructor. Attending Chef Nicholas’ rolled fondant class on February 6, 1992 was a wedding photographer who was enamored with how perfect wedding cakes looked, and decided to take a class to learn just how rolled fondant wedding cakes were designed and decorated. That photographer was our very own Scott Ewing! The rest, as they say is history! Just five months later, Chef Nicholas and Scott became business owners as they debuted the International Sugar Art Collection!
Earlier this week, on Monday, February 6nd, Chef Nicholas and Scott celebrated their own 25th anniversary in Chicago this year. Chef Nicholas has such a busy travel schedule, that they are often apart on their anniversary. This year was no different, as Chef Nicholas is teaching at the French Pastry School in Chicago. But, because it was such a big celebratory year, Chef Nicholas flew Scott up so that they could celebrate together!
Chef Nicholas and Scott trying to keep warm in Chicago!
I love that this is such a special year for ISAC and Chef Nicholas and Scott. I love that we get to share our excitement and celebrations with all of you! To help celebrate, we are going to do a fun little giveaway! I would like you to share, in the comments below, what your favorite memory of ISAC or Chef Nicholas and Scott has been in the last 25 years. I will have Scott and Chef Nicholas pick a winner and announce it in next week’s blog. Since Scott and Chef Nicholas met during a rolled fondant class, the prize will be a 1.5lb box of Renshaw Ready to Roll Fondant in white!
As always, please include your email in your comment- if I can’t contact you, you can’t win! Please have your comment posted by midnight on Valentine’s Day (that’s February 14th!), for a chance to win!
Happy Anniversary Chef Nicholas and Scott! I think I speak for everyone when I say we wish you the VERY best!
One final note- this Saturday Chef Kathryn Gordon is teaching her Madeleine Tower Demo and her Afternoon Tea French Pastry Dessert class this coming Saturday. Registration closes TONIGHT, but there are still seats available. You don’t want to miss out- you get to eat all the desserts being made in this class! YUMMY! You can read more about these classes here.
ISAC 25th Anniversary Fact: On February 6, 1992, Chef Nicholas Lodge taught a rolled fondant class at Confectionary Yours in Marietta, Georgia. One of the students was photographer, Scott Ewing.
Sweetly yours,
Stephanie
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Winner of the 2015 Craftsy Blogger Award for Best Craftsy Cake Decorating Instructor Blog
Chef Nicholas Lodge: 2015 Finalist for the Cake Masters Cake Hero Award.
Happy Anniversary! I think what I remember most about ISAC and everyone there is the warmth. In today’s society you get very little customer service anywhere. When you walk into ISAC or call on the phone, from the minute you walk in the door you feel like part of the family. Not one person I have ever met makes you feel uncomfortable or unwelcome. Thank you for being you.
Lefty64@comcast.net
Always enjoy the blog and very glad the store is near my home in Decatur, Ga. dswoolf@aol.com
All the student lunches I have prepared, all the dishes I have washed and all the cookies I have baked over the past quarter-century!
Hi there! I apologize for not having memories of you two however I wanted to say that this is awesome! 25 years together is simply amazing!!!
Linda :)
I remember so clearly the first time I met Chef and Scott at an airport on our way to ICES. I obviously knew the legend that Chef is and was terrified to approach him, but I mustered up just enough courage to say hello. And they were just both so warm and delightful to chat with. Since then, I have had the good fortune to meet them several times and even take an unforgettable class at ISAC. I am still in awe of Chef’s sugar skills and Scott’s culinary expertise – his cookies every afternoon still have me drooling, and I’m going back for more next month! Congratulations to a fabulous pair and many many more years of bliss ahead!
Congratulations on 25 years of happiness and success. I love your classes, products and your kindness.
Happy Anniversary!
They both treated me like family from day one! They call me by name every time I see them! I have taken most all the classes and have enjoy them and made friends in every class!
The one thing about the classes and lunches are just amazing. My first experience with gum paste was in1996. Nick has the patience of Jobe. I was so scared ,made a lot of mistake. But I had a great time. Wanted more. Nick is so amazing talented, I sent all my students to him when they were interested in learning more about gumpaste and fondant. I wish both Nick and Scott 25 more years and 25 more years of new creative ideas. Best of luck to you both. Miss those lunches when is the next cookbook coming. Can’t wait.
I will never forget the first class I took with Nicholas at ISAC. I had never taken an advanced class before. I was overwhelmed and in awe of everything there. Everyone was so friendly and helpful. I still have the flowers I made that day. I couldn’t believe Scott made lunch for us! This experience influenced me more than anything to continue cake decorating and improve my skills. Thank you both
Happy Aniversary Nicholas and Scott. Unforgettable the days there and thanks for open a new door in my life, making your flowers is my passion ,time pass with no hours, just love it. Now I can create new ones , you gave me skills to do it . Bad news, my hands start artritis more the left, but I don’t stop, I’m hard head and enjoy do it. Love you two.
I first met Nick Lodge at ICES Convention 1996 at Baltimore and I was blown away by the flower box and gumpaste flowers he demonstrated. I was to become a forever fan and truly enjoy all the books, dvds, and classes with which he continues to amaze us!!!
Cakelady7814@yahoo.com
I remember my first class with Nic I learned so much and felt like a part of the family. Scott was so sweet and served us a great meal I felt like I had known them both for ever. Thanks for being helpful friendly i could tell they loved the students and went out of their way to make me feel welcome. Love you both
Tonia LeDoux
Ledouxt@live.com
I took a class in Austin a couple years ago with Chef Nicholas and Scott was there the whole time seemingly knowing every move the chef was going to make and always at the ready with whatever was needed. They make quite the team! Happy anniversary and may there be at least 25 more.
I loved watching Nick demo decorating cookies for the holidays, and Scott teaching how to make liquor-filled chocolates – yumm! But, honestly, my favorite about these two is the wonderful friends and neighbors they are, sitting on their front porch, talking, smiling and laughing, having a glass of wine, and feeding my dog treats and chicken bites. xoxo
I live in Ontario Canada and came to ISAC for a course. I was so impressed with the experience that I had at ISAC and how I was treated as a guest. Everyone at ISAC went above and beyond to make it a memorable experience. The warmth and southern hospitality was way beyond what I expected. I’ve been to many cake related courses in Canada, England and the US and in the future, any courses will always be compared to my experience at ISAC. The facility, staff and atmosphere is five star ?????