Next Friday, February 26, Le Cordon Bleu has organized a free online webinar with two of its teaching chefs: Fabrice Danniel and Julie Walsh

Danniel, originally from Antibes, who has worked in prestigious restaurants in France such as Le Martinez hotel in Cannes and Le Pavillon Elysée Lenôtre in Paris, is now Vice-Director of Culinary Arts and Head of Le Cordon Bleu Pastry & Boulangerie Departments at Le Cordon Bleu Paris. Walsh meanwhile joined Le Cordon Bleu London in 1995 after a 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.

In this demo, in addition to making a fantastic Buckwheat Mandarin Tart recipe, they will open a round of questions and answers. Attendees will have the opportunity to answer questions about the content of the new Diploma in Pâtisserie Innovation and Wellness, as well as learn more about what it’s like to be a student at Le Cordon Bleu.