Le Cordon Bleu London's Head Pâtisserie Chef Julie Walsh will be hosting a Cake Decorating workshop as part of the British Library’s Food Season. The event will take place on Saturday 18th May 2019 at 11.00 until 16.00, with each workshop taking 1 hour. Food Season is the British Library’s series of popular food-based events, attracting a crowd of gourmet food-lovers, critics, experts, writers, historians, chefs and media. Also, attending Food Season will be Nigella Lawson, Heston Blumenthal and many more credible industry names.
Polly Russell, the food historian and curator at the British Library, will be on hand to provide more context around this workshop. Polly is an expert on the social science of food and has acquired a distinctly extensive collection of food-related books for the British Library. Inspired by some historic designs found in the British Library’s cookbook collection, Chef Julie will be demonstrating some classic cake decorating methods in an interactive workshop.
The event is perfect for all lovers of baking who want to brush up on their skills. Chef Julie is a master of technique, surpassing basic cake decoration, into the realm of art, her masterpieces are worthy enough to be displayed in an art gallery. For her demonstration and workshop, the theme will be on royal icing decorations. Other exciting themes to expect from the workshop sessions are: Patisserie, Marzipan Flowers, plus many more.
Chef Julie has several accolades and accomplishments under her belt, which includes taking part in international events, TV documentaries and being commissioned by high-profile celebrities and public figures. Her expertise is in making breath-taking wedding cakes. She made the Queen Mother’s 100th birthday cake, an extravagant 25ft- high cake, 15- tier cake displayed at her celebratory parade in front of millions of spectators. The cake was based on the wedding cake of King George VI and The Queen Mother, for Tate & Lyle’s ‘Let Them Eat Cake’ exhibition.
Chef Julie’s other accomplishments include making a four-tier replica of the birthday cake for Queen Elizabeth II and Prince Phillip’s 70th wedding anniversary cake. This cake was commissioned for the ITV documentary A Very Royal Wedding and then displayed at Fortnum and Maison’s before being distributed to approximately 2500 of the queens Charities. The top tier was sent to Buckingham Palace for the 70th Anniversary celebrations.
Polly Russell will be presenting at the event. As a leading food researcher and writer, Polly commits much of her time to educating and empowering the public on a national and international scale about the current food ideologies, health, nutrition and distribution in Western societies. Her inspiring profile also includes working as a food product developer for Marks & Spencer, and cooking in the kitchens of some of the UK’s high-profile chefs such as Alastair Little and Shaun Hill. Most recently, she has written for Waitrose magazine and is the food-column writer for the Financial Times Weekend magazine since 2012. She is also author of the book The Kitchen Revolution: A Year of Time-and-money-saving Recipes.
The event is free, but tickets are required and will be requested upon arrival. So, we urge you to provide proof of a ticket. Please click the link to claim your ticket. https://www.bl.uk/events/cake-decorating-with-le-cordon-bleu-18-may-2019-1300
Time: 11.00 – 12.00, 13.00 – 14.00, 15.00 – 16.00
Date: Saturday 18th May 2019
Venue: The British Library, 96 Euston Rd, London NW1 2DB