Le Cordon Bleu Demonstration Diploma in Pâtisserie Innovation and Wellness
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Le Cordon Bleu

Free online demonstration

Join Le Cordon Bleu Master Chefs, Fabrice Danniel and Julie Walsh, as they demonstrate a fantastic Buckwheat Mandarin Tart recipe and hold a Q&A session.

Originally from Antibes, Fabrice Danniel has worked in several prestigious restaurants in France, such as Le Martinez hotel in Cannes and Le Pavillon Elysée Lenôtre in Paris. Once a finalist in the One of the Best Craftsmen of France (MOF) competition, Chef Danniel is now Vice-Director of Culinary Arts and Head of Le Cordon Bleu Pastry & Boulangerie Departments at Le Cordon Bleu Paris.

Head Pâtisserie Chef Julie Walsh joined Le Cordon Bleu London in 1995, following an illustrious 10 year career as a Pâtisserie chef at elite hotels such as Sheraton Skyline, Gleneagles and Coppid Beech Hotel, and as Head Pastry Chef for premier event caterer Letherby & Christopher.

This offers a great opportunity to ask the teaching chefs any questions you may have on the course content of our new Diploma in Pâtisserie Innovation and Wellness, as well as what it's like to be a student at Le Cordon Bleu.

Date Friday 26th February
Time 11:00am (UTC) / 12:00pm (CET)
Venue Online webinar
Registration compulsory registration required.

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