
Experts to ‘Unwrap’ Pastry
Some of the world’s most respected pastry chefs will be at TU Dublin’s Grangegorman campus on Tuesday, 27th May for a conference on pastry innovation.
The speakers will explore “the intersection of sustainability, creativity and pastry innovation”. They include Colombian French food educator Charles Michel, renowned American pastry chef Kriss Harvey, innovative plant-based pastry chef and chocolatier Marike Van Beurden, and French pâtisserie chef Johann le Pape.
Irish chefs will be represented by Gareth Mullins, executive chef at the Anantara Marker Hotel, Dublin; Maurice Mc Geehan, head chef for the IRFU; Nick Lentini, head chef at the Ivy Restaurant; and Gráinne Mullins, pastry chef and founder of Grá Chocolates. They will join the international speakers on a panel moderated by food writer, director and producer Suzanne Campbell.
The event will include the final of the Irish Pâtisserie Championship. Organised by Co-Lab, Odaios Foods’ pâtisserie training academy, and sponsored by Valrhona Chocolate, the competition will push six shortlisted pastry chefs to their limits. The finalists (pictured) are: Alessia Grisafi, Pastry Sous Chef, Glovers Alley, Dublin; Juliette Simon, Pastry Chef, Grá Chocolates, Galway; Aoife Comerford, Pastry Junior Sous Chef, Glovers Alley, Dublin; Asia Mahealani McDonagh, owner, Mahealani Pastries, Galway; Siriporn Notman, Senior Chef de Partie, The Ivy, Belfast; and Sven Herreman, Pastry Chef, Langtons, Kilkenny.
Jason O’Brien, co-founder and director of Odaios Foods, says:
“We are creating a space where pastry chefs can learn, compete and innovate. We want to build an appreciation for and celebrate excellence in pastry. Connecting Ireland with international talent is the best way to drive forward and elevate the future of the industry.”
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