The Irish pastry chef Paul Kennedy began his professional career more than 30 years ago. A broad trajectory that allows him to observe current and future pastry trends from a sensible and practical perspective.
Currently, the award winning pastry chef works as a teacher at Savour Chocolate & Patisserie School (Melbourne), under the command of Kirsten Tibballs. The challenge here, as Paul Kennedy confesses, is to develop a course where he teaches 2,800 students every year to create and understand each of the typical pastry products and families.
“I firmly believe that people will always want to eat cake. It has been that way since 1789”
“I firmly believe that people will always want to eat cake. It has been that way since 1789”
Featured in so good #23
