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Digital Subscriptions > Food Heaven > issue 74 > COFFEE & CAKE WITH… Chef Julie Walsh

COFFEE & CAKE WITH… Chef Julie Walsh

Le Cordon Bleu’s Head of Pâtisserie tells us about life at the institute…

“Anyone can come and study at Le Cordon Bleu London”

Q When did you discover your passion for pâtisserie and how did you become a teaching chef?

I was lucky in that my mother was a great cook. She would cook all of our meals and treats from scratch and she first taught me to bake. She was an old-fashioned, intuitive cook and never used a scale; a pinch of this, a cup of that – it always worked perfectly. I enjoyed baking so much with her, that I applied to catering college. I never really thought about doing anything else. In the first few days at college, I fell in love with kitchen life, the brigade, the camaraderie and the atmosphere. It felt like where I belonged. Someone once said “If you find a job you love, you will never work a day in your life”, and that’s been true. As a chef in a working kitchen you have to teach and inspire your colleagues every day, and that’s what I do here. I became a teaching chef at Le Cordon Bleu because I wanted to pass on my knowledge and experience to the next generation of chefs and this is the best place in the world to do that.

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