Eat The Designers: Le Cordon Bleu teams up with Couture Hat Designer Philip Treacy for London Fashion Week

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Le Cordon Bleu Chef Julie Walsh used advanced sugar techniques to create a showpiece of a Philip Treacy hat design for the AnOther Magazine 10th Birthday celebration, Eat The Designers, a food replicates fashion exhibition, at Selfridges Concept Store during London Fashion Week.

Advanced sugar work showpiece

Le Cordon Bleu London's Chef Julie Walsh's Sugar Showpiece at Selfridges

Chef Julie was paired with the couture hat designer Philip Treacy to recreate one of his spectacular designs completely out of sugar. After 40 hours of pulling, stretching and shaping the sugar, the masterpiece was built to impeccable perfection.

Le Cordon Bleu Chef Julie Walsh created a chic showpiece using advanced sugar techniques to replicate a Philip Treacy hat design for the Eat The Designers exhibition at Selfridges Concept Store to celebrate AnOther Magazine's 10th Birthday during London Fashion Week.

This fantasy celebration of fashion and food organized by AnOther Magazine Editor in Chief, Jefferson Hack, brought together ten of the world’s leading fashion houses and ten of the most innovative chefs, including Le Cordon Bleu London Head Pâtisserie Chef, Julie Walsh, to create the ultimate in birthday cakes.

All of the ten cakes, curated by Jefferson Hack and artist, food stylist and food writer Annie Nichols, were on display at London's Selfridges Concept Store from Thursday, February 17 to Monday, February 21, 2011 for London Fashion week to celebrate ten years of AnOther Magazine.

Chef Julie was paired with the couture hat designer Philip Treacy to recreate one of his spectacular designs completely out of sugar. After 40 hours of pulling, stretching and shaping the sugar, the masterpiece was built to impeccable perfection.

With over 20 years experience in the industry, Chef Julie has decorated cakes for celebrities and members of the British aristocracy, including preparing the cake for the Queen Mother’s 100th Birthday. She has entered numerous competitions at both national and international level, winning over 40 gold and silver medals for her work.

Le Cordon Bleu chefs such as Chef Julie pass on their expertise to students from over 70 nationalities. Le Cordon Bleu pastry diploma students learn basic through advanced pastry techniques including sugar work skills in its Diplôme de Pâtisserie program. Le Cordon Bleu is one of very few schools teaching this classic technique.

Founded in Paris in 1895, today Le Cordon Bleu has a presence in some 20 countries with more than 40 international schools attended by 20,000 students annually. Le Cordon Bleu diplomas in cuisine and pâtisserie are recognized worldwide by industry professionals. Le Grand Diplôme Le Cordon Bleu® is considered to be the most intensive and comprehensive training available in classic French culinary techniques.

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