Sugar pulling and blowing is no less than the culinary equivalent to the great glass blowing artisans of Venice. Each discipline requires extreme heat, exact timing, and rare artistic skill in creating sculptures of unbelievable color and beauty. An Alsatian by birth, Pfeiffer is considered one of the world's finest sugar pulling masters and pastry chefs. In the eighties, he was the executive pastry chef to both the Royal Family in Riyadh, Saudi Arabia, and the Sultan of Brunei, and later held the position for flagship kitchens in the Hyatt and Sheraton corporations before founding the French Pastry School in Chicago. At the Epicurean Classic, Pfeiffer will use his Chihouly-like skills to fascinate what is sure to be a standing-room-only crowd of admirers.