This October, culinary artistry and contemporary creativity come together at the Saatchi Gallery, as Le Cordon Bleu London takes part in FOCUS Art Fair to celebrate the institute’s 130th anniversary.
As part of the event, Head Pâtisserie Chef Julie Walsh and Deputy Head Pâtisserie Chef Jean-Francois Favy will present a live sugar art installation inspired by the bold, imaginative work of Japanese contemporary artist
Kento Senga.
Senga’s practice, “FiNGAiSM,” combines sculpture, painting, and pop art aesthetics, rooted in personal mythology and storytelling. A multidisciplinary artist and member of the band Kis-My-Ft2, his work spans character art, painting, sculpture, 3D animation, and even custom sneaker design - all driven by the pursuit of emotionally resonant, globally beloved creations.
In response, Chef Walsh will create a three-dimensional sugar artwork that encases Senga’s design in clear sugar, adding embellishments live in front of attendees. The performance will showcase how culinary craft can serve as a medium for artistic expression.
“Art and food have always shared a profound connection. Both are sensory experiences that tell stories, evoke emotions, and capture fleeting moments,” said Chef Julie Walsh, Head Pâtisserie Chef at Le Cordon Bleu London. “This collaboration is a celebration of creativity without boundaries, where sugar becomes sculpture and pâtisserie becomes performance.”
Le Cordon Bleu’s involvement underscores its enduring role at the crossroads of tradition and innovation. Since 1895, the institute has championed culinary excellence, nurturing generations of chefs who push the boundaries of gastronomy.
The installation will be unveiled during FOCUS Art Fair at the Saatchi Gallery 16-19 October, offering visitors a unique opportunity to witness pâtisserie as live performance art, merging flavours, textures, and form with the vibrancy of contemporary art.
