Julie Walsh

Julie Walsh

Chef Julie 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. Chef Julie was promoted to Head Pâtisserie Chef in 2006 and has continued to add to her achievements, taking part in several international food festivals, appearing on TV and radio shows, and undertaking commissions for various celebrities and media events. She has also contributed to the publication of many Le Cordon Bleu books, such as Dessert Techniques, Home Collection and Professional Baking.

 

Born in England, Chef Julie began learning her craft at Thames Valley University before moving to Switzerland to perfect her sugar craft, and afterwards, to France to study chocolate work. In 1993, she then went on to complete her Advanced Cake Decorating Diploma. She has also owned her own cake decorating business, undertaking individual commissions and offering private tuition in fine decorating techniques.

 

With boundless creativity, Chef Julie’s passion lies in working with different mediums to create showpieces and wedding cakes. Some of her career highlights include a 15-tier, 25ft high cake, the Queen Mother’s 100th birthday cake, and most recently a four-tier replica of King George VI and Queen Elizabeth’s wedding cake for an exhibition on the history of royal wedding cakes. Chocolate masterpieces include a full-size chocolate, music playing, Wurlitzer jukebox commissioned by a rock band, a chocolate Eiffel Tower and Empire State Building, and a chocolate model of Homer Simpson dressed as the Statue of Liberty! Chef Julie also created the sugar showpiece for Philip Treacy for the event ‘Eat the Designer’ which was held in conjunction with AnOther Magazine’s 10th year anniversary and London Fashion Week.

 

Chef Julie has also taken part in many competitions at both a national and international level, winning over 40 gold and silver medals for her work, she is a certified Master Craftsman of the Craft Guild of Chefs and a Fellow of the Cookery and Food Association. She is also an accredited judge for competitions, including National Chef of the Year.

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