In Conversation With: Chef JR Ryall

Tue Oct 04 2022 at 06:30 pm to 08:30 pm

The Centre for Hospitality and Culinary Arts | Toronto

George Brown College Centre for Hospitality and Culinary Arts
Publisher/HostGeorge Brown College Centre for Hospitality and Culinary Arts
In Conversation With: Chef JR Ryall
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To celebrate the launch of his new book, Ballymaloe Desserts, Chef JR Ryall joins us for an intimate conversation.
About this Event

 at's is delighted to welcome the return to in-person of our CHCA In Conversation With: panel discussion series, featuring acclaimed of , in an exclusive launch of .

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. 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 , , , and , among others in the UK and the United States. In 2019, he received the ‘’ award at the World Restaurant Awards.

Tickets are $85 plus HST and ticket processing fees, and include a copy of JR's new book . Doors open at 6:00 pm and In Conversation With: Chef JR Ryall begins promptly at 6:30 pm.

A reception featuring 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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Event Venue & Nearby Stays

The Centre for Hospitality and Culinary Arts, 300 Adelaide Street East, Toronto, Canada

Tickets

CAD 85.00

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