Diane Persiaux

• I am a pastry chef with formal training in classic pastry. When I started, I was horrified by the sheer amount of waste produced on a daily basis, and I gradually developed ways of reducing waste and using ingredients to their full potential. 

• Working in restaurants has broadened my knowledge beyond the pastry section ; in my last position, I was also in charge of fermentation projects.

• I enjoy foraging, and most of the ingredients I use are either foraged or sourced locally. 

Dianes workshop will be a part of our day at Birkenhead Park. More details to come.