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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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About Baking Heaven

This issue has all the recipes you need for garden parties, picnics and BBQs with your friends and family! Get creative with cookie shots, impress your friends with our step-by-step triple chocolate berry tart showstopper and try our simple bake sale bakes to keep the crowds coming back for more at your charity fundraisers. Keep the kids entertained during the holidays, find out what to make for fussy eaters, plus try our fun bakes to make together including a step-by-step fruit & seed bread that little ones will love!