The Chefs’ House at George Brown College’s Centre for Hospitality and Culinary Arts is delighted to welcome the return to in-person of our CHCA In Conversation With: panel discussion series, featuring acclaimed Irish Pastry Chef JR Ryall of Ballymaloe House, in an exclusive launch of Ballymaloe Desserts – Iconic Stories & Recipes from Ireland.
Ballymaloe in County Cork, Ireland is a true culinary destination, a magical place loved by local and global visitors alike for its restaurant, café, hotel, gardens, cooking school, farm and shop. Phaidon presents Ballymaloe Desserts, the debut book from the award-winning Head Pastry Chef, JR Ryall. Integral to any guest’s visit to Ballymaloe House is its world-famous restaurant, where the show-stopping dessert trolley created daily by JR Ryall has become an attraction in itself.
Ballymaloe Desserts is a celebration of these sensational, sophisticated, yet achievable desserts and of the legacy and traditions behind them. Throughout the book, Ryall shares 140 recipes currently used in the pastry kitchen at Ballymaloe House throughout the year.
JR Ryall
JR Ryall is the pastry chef at Ballymaloe House in County Cork, Ireland. He first visited Ballymaloe at the age of thirteen on a cookery course gifted to him on his birthday. The following year he was a summer intern and he has been part of the Ballymaloe family ever since. In 2010 he took the reins as Head Pastry Chef and to oversee the dessert menu. Each year, he travels for two months in search of new culinary ideas around the world. He has staged at The River Cafe, Ottolenghi, Chez Panisse, and Tartine Bakery, among others in the UK and the United States. In 2019, he received the ‘Trolley of the Year’ award at the World Restaurant Awards.
Tickets are $85 plus HST and ticket processing fees, and include a copy of JR’s new book Ballymaloe Desserts – Iconic Stories & Recipes from Ireland. Doors open at 6:00 pm and In Conversation With: Chef JR Ryall begins promptly at 6:30 pm.
This intimate experience will take place in our restaurant at The Chefs’ House, where the conversation will be accompanied by a selection of canapés from Ballymaloe Desserts – Iconic Stories & Recipes from Ireland, and the opportunity to meet with Chef JR will follow the discussion.
Presented by Phaidon, and the Centre for Hospitality & Culinary Arts, George Brown College
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The Chefs’ House at George Brown College’s Centre for Hospitality and Culinary Arts is delighted to welcome the return to in-person of our CHCA In Conversation With: panel discussion series, featuring acclaimed Irish Pastry Chef JR Ryall of Ballymaloe House, in an exclusive launch of Ballymaloe Desserts – Iconic Stories & Recipes from Ireland.
Ballymaloe in County Cork, Ireland is a true culinary destination, a magical place loved by local and global visitors alike for its restaurant, café, hotel, gardens, cooking school, farm and shop. Phaidon presents Ballymaloe Desserts, the debut book from the award-winning Head Pastry Chef, JR Ryall. Integral to any guest’s visit to Ballymaloe House is its world-famous restaurant, where the show-stopping dessert trolley created daily by JR Ryall has become an attraction in itself.
Ballymaloe Desserts is a celebration of these sensational, sophisticated, yet achievable desserts and of the legacy and traditions behind them. Throughout the book, Ryall shares 140 recipes currently used in the pastry kitchen at Ballymaloe House throughout the year.
JR Ryall
JR Ryall is the pastry chef at Ballymaloe House in County Cork, Ireland. He first visited Ballymaloe at the age of thirteen on a cookery course gifted to him on his birthday. The following year he was a summer intern and he has been part of the Ballymaloe family ever since. In 2010 he took the reins as Head Pastry Chef and to oversee the dessert menu. Each year, he travels for two months in search of new culinary ideas around the world. He has staged at The River Cafe, Ottolenghi, Chez Panisse, and Tartine Bakery, among others in the UK and the United States. In 2019, he received the ‘Trolley of the Year’ award at the World Restaurant Awards.
Tickets are $85 plus HST and ticket processing fees, and include a copy of JR’s new book Ballymaloe Desserts – Iconic Stories & Recipes from Ireland. Doors open at 6:00 pm and In Conversation With: Chef JR Ryall begins promptly at 6:30 pm.
This intimate experience will take place in our restaurant at The Chefs’ House, where the conversation will be accompanied by a selection of canapés from Ballymaloe Desserts – Iconic Stories & Recipes from Ireland, and the opportunity to meet with Chef JR will follow the discussion.
Presented by Phaidon, and the Centre for Hospitality & Culinary Arts, George Brown College