Modern Pâtisserie Trends: Innovation in the 21st Century

This event featured a discussion on cutting-edge trends in pâtisserie, from technology to innovation and sustainability. The discussion was chaired by Le Cordon Bleu Head Pâtisserie Chef Julie Walsh who boasts 30 years of experience as a pastry chef, and who possesses a vast knowledge of classic and modern pâtisserie.

The esteemed panel joining Chef Julie was Dale Desimone, Executive Pastry Chef at Raffles, Salvatore Mungiovino, Executive Pastry Chef at Bvlgari Hotel London, Alistair Birt, Head Pastry Chef at Harrods and Mourad Khiat, Executive Pastry Chef at Coworth Park Hotel.