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.
In partnership with Chef Caroline Martins, Le Cordon Bleu London alumna and founder of Restaurant SAMPA, Le Cordon Bleu presents a live cuisine demonstration ...
On January 20th, Karl O’Dell won the final of the European selection for the Stuffed Cabbage World Championship, organized by the Stuffed Cabbage Association, ...
Le Cordon Bleu London recently hosted a guest chef demonstration featuring Chefs Rome Brown, Sondrá Rhodes, Ricky Simpson Jr. and George Outlaw.
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.
