Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is happy to share a vision of 2017 foodtrends in the world, through the eyes of its alumni.
Peggy Porschen (UK), founder and creative director at Peggy Porschen Cakes
What have you accomplished since graduating from Le Cordon Bleu?
Since completing the ‘Grand Diplôme’ a comprehensive training in Cuisine and Patisserie at Le Cordon Bleu in 1999, I was lucky enough to hold a number of prestigious Pastry chef position in London before ultimately fulfilling my ambition of launching my bespoke cake company in 2003; Peggy Porschen Cakes. We are a hands-on British company that not only reflects my life-long love of baking, but also celebrates beautiful craftsmanship, inspired by romance, fashion and femininity.
I am immensely proud of our growing client list achievements, this includes events such as the 2011 wedding of Kate Moss and Jamie Hince, Elton John’s White Tie & Tiara Ball, Stella McCartney’s wedding, Sir Anthony Hopkins’ 70th birthday, Damien Hirst’s auction at Sotheby’s and parties for Sting and Trudie Styler, Madonna and Gwyneth Paltrow.
Working closely with my husband Bryn, Managing Director of Peggy Porschen Cakes, we were delighted to open the Peggy Porschen Parlour in 2010, followed by the Academy in 2011. I see the Academy as a real legacy to my Le Cordon Bleu training, as here cake lovers from all over the world can get together to learn, share and enjoy the art of making exquisite cakes, cookies and confectionary! I’ve designed a fun and educational curriculum for beginners and experienced cake decorators alike.
I have also published 10 books, collectively selling over half a million copies worldwide, and we have achieved a highly desirable collection of industry awards. We have now grown the business into a globally recognised brand in cakes and patisserie and have lots of exciting plans for its future!
What do your customers crave when they come to see/taste your work?
We have worked hard to build and maintain a very distinct look and feel to the Peggy Porschen brand. I would say this is what our customers crave and expect; from the moment you lock eyes on the Parlour, or attend a course at the Academy, everything is about the Peggy Porschen experience. Visually it’s all about prettiness and exquisite treats that look adorable, and when it comes to sampling the products, for us, it must always taste as good as it looks. The Academy itself is a culmination of my training, expertise, talent and creativity and students expect to be taught my unique techniques, as well as being encouraged to develop their own skills and style.
What food trends do you foresee for 2017 and onwards?
I see a continued merging of the traditional cake making / patisserie world with desserts and confectionery treats. Whether that’s pretty handmade doughnuts or unusual popcorn flavours, it’s all about creating an experience that is unique, tastes great and has lots of visual appeal. Social media plays a huge role here as everything has to look fantastic to be shared in this way but it also must taste really delicious.
We see the trend for learning baking and decoration skills continuing across all levels, from amateur to professional.
Looking back to 2016, what is the main evolution you have seen in the food industry in the UK?
For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend. It’s a fashionable treat, worthy of photographing and sharing on social media, and it’s a great alternative for a date, catching up with friends or simply enjoying some ‘me time’.
Any aspirations for the future?
Yes lots! Our key areas of focus are the Peggy Porschen Parlour and Academy, and we hope to expand this side of the business in the not too distant future – watch this space!