“It was definitely completely a relief because it was so intense and everyone was so great,” Dhananjayan said. The Utah team advanced to the second and final round of the competition with two other teams. Judges Jackie Sorkin, Stephane Treand and Rebecca DeAngelis were impressed with the dish’s glass-like sugar dome and rose flavor. Dhananjayan and Jacobsen created a dish featuring candied rose petals, strawberry lychee pate de fruit and a dark chocolate disc beneath a rose-flavored sugar dome. The Utah pastry chefs went up against three other teams in the first challenge to create a colorful candy featuring a floral flavor in two hours. “The pandemic was already there during that time, but we didn’t have any difficulties in shooting the show or participating in that,” Dhananjayan said. The competition was filmed in early March during the beginning stages of the coronavirus pandemic in Los Angeles, according to Dhananjayan. “This is the first time I think any network is trying to do something purely about sugar and sugar artistry, so it was definitely yes because sugar has been my passion and to showcase my talent,” Dhananjayan said.
“It’s definitely a completely new experience for me, but it gave me a lot of great positive experience.”ĭhananjayan, a pastry chef from southern India who started working at The Grand America Hotel in 2017, said he and Jacobsen were invited to compete on “Sugar High” after Netflix saw Dhananjayan represent the United States in a pastry world championship last year.
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“I’ve been to many competitions before, but this is my first time in a TV show,” Dhananjayan said. Praveen Kumar Dhananjayan and Ashley Jacobsen competed in two sugar work challenges on the “ Sugar Rush” baking show spinoff special for a chance to win $10,000.
SALT LAKE CITY - Two pastry chefs from The Grand America Hotel in Salt Lake City were contestants on Netflix’s new sugar art competition “ Sugar High.”
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