130 Years of Le Cordon Bleu: What Chef Julie Walsh’s India Tour Says About the Future of Pastry in India

Get ready, food enthusiasts of India! This year marks a truly monumental occasion as Le Cordon Bleu, the world's leading network of culinary and hospitality institutes, celebrates its 130th anniversary of shaping gastronomic history. For over a century, Le Cordon Bleu has been synonymous with excellence, preserving the art of French cuisine while continually pushing the boundaries of culinary education across its 35 campuses in 20 countries. As they commemorate this incredible milestone, they are bringing a taste of that world-renowned expertise directly to India for a very special initiative, and we are thrilled to share an exclusive interview with the culinary maestro at its heart.

And who better to lead this celebration than Chef Julie Walsh? As the esteemed Head of Pâtisserie at Le Cordon Bleu London, Chef Julie is a true luminary in the global pastry world. With over 30 years of classical French pâtisserie expertise, a career adorned with royal banquets, international television appearances, and more than 40 global accolades, she embodies the very essence of culinary mastery. From August 1st to 11th, 2025, Chef Julie will embark on an exclusive tour across India, conducting pastry demonstrations that promise to be a feast for the senses and an unparalleled learning opportunity for students, young professionals, and culinary enthusiasts alike. Read on!

As Le Cordon Bleu celebrates 130 years of culinary excellence, what do you believe has sustained its global relevance across so many generations and cultures?
By honoring tradition while staying open to change and embracing innovation. We don't just teach recipes; we teach techniques and instill confidence. Our curriculum is constantly evolving, yet our fundamental respect for technique, ingredients, and our students’ diverse cultures remains unchanged. That balance between heritage and innovation is what keeps our programs relevant decade after decade.

You’ve mentored pastry chefs across continents. What do you look for in rising talent, and how do you approach nurturing creativity in a discipline grounded in precision?
I look for curiosity and resilience. The ones who ask ‘why’ and aren’t afraid to fail—those who turn setbacks into learning opportunities. In pâtisserie, precision is essential, as it's both science and art. Once the students have mastered the fundamentals, I encourage them to infuse their work with their personality, memories, and cultural influences. A great pastry chef is part sorcerer, part artist, always striving for perfection, one creation at a time.

This is your first visit to India. What excites you most about engaging with India’s culinary community, and what are you curious to discover during this tour?
I was lucky enough to grow up in a wonderful multicultural community, where street parties meant sharing food and stories. Malaysian goat curry, Jamaican jerk chicken, Polish pierogi, and from our Asian neighbors, delicately spiced biryanis, hand-folded samosas, and if we were really lucky, one of the 'aunties' would produce some Gulab Jamun! I remember the youngest son practicing the Dhol—and his first performance in front of the whole street!

That mix of food, music, and community shaped me; it taught me that food is so much more than just sustenance. That was my first taste of authentic Indian food, and since then, India has captivated me as a land rich in flavor, symbolism, and ritual. India has so many inspiring, exciting pastry chefs and bakers. I’m excited to learn from the chefs here, to taste regional sweets and spices, and to see how Indian tradition is inspiring new pastry creations.

Over the years, you’ve created intricate showpieces, from royal cakes to chocolate jukeboxes. What role do storytelling and personal expression play in modern pâtisserie?
They’re absolutely essential. Today, pastry isn’t just about taste; it’s about emotion and narrative, which go hand in hand. Every piece I design tells a story, whether it’s a nod to a cherished memory or an homage to a historical event. Technique brings structure, creativity brings soul.

You’ve seen trends come and go globally. What do you see as the next frontier for pastry arts, especially as cultures and cuisines continue to merge?
I believe we are heading into a more collaborative era, with pastry chefs partnering with botanists, perfumers, and visual artists. We’re exploring not just flavor and form, but multisensory experiences that challenge traditional boundaries. There is also a growing awareness around sustainability, provenance, and mindful indulgence.

From making cakes for royal occasions to judging prestigious competitions, you’ve worked at the highest levels. What separates a great pastry from a world-class one in your eyes?
It’s in the details. World-class pastry is seamless; a harmony of flavor, textural precision, and visual elegance. Above all, it must evoke emotion. The finest creations don’t just impress; they linger in memory.

India is experiencing a pastry renaissance with local chefs exploring both French techniques and Indian flavours. What potential do you see for India to influence the global pâtisserie landscape?
India’s voice is bold, poetic, and deeply layered. The complexity of its spices, ingredients, and regional diversity offers endless inspiration. I see a future where Indian flavors are not just influences but central to globally recognized pastry expressions.

Having been part of the Le Cordon Bleu legacy for nearly three decades, how have you seen the role of a pastry chef evolve, and how do you envision the chefs of tomorrow?
The pastry chef today wears many hats: storyteller, educator, and even activist. Tomorrow’s chefs will be more interdisciplinary, embracing science, psychology, ethics, and sustainability. Yet, one thing will remain timeless: passion, the heartbeat behind every creation.