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Le Cordon Bleu News, 10/08/2014
Gastronomy alumna Jacqui Newling is putting her studies on show
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19th-25th October 2014

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Chef Yotam Ottolenghi at Good Food Month

Jacqui Newling

Le Cordon Bleu Master of Arts (Gastronomy) alumna Jacqui Newling is putting her studies on show in October in New South Wales with special demonstrations linking gastronomy, history and culture.

It has brought Jacqui back to her studies in 2007 and how it has changed her life and career.

Why did you choose to study the Le Cordon Bleu Master of Arts (Gastronomy)?
I had always had a passionate interest in food, and having decided I was more interested in food culture than having the craftsmanship skills and interest to excel in food service, I chose the Le Cordon Bleu Master of Arts (Gastronomy) which I graduated from in 2007.

Have you always known what you wanted to do? Or could you perhaps tell us about when you realised you wanted to work with food?
Food was something I was naturally drawn to. In my backpacking years in the early 1980s my photo albums were filled with pictures of delis and marketplaces (long before this became the norm). I was in retail homewares and naturally gravitated to cookware (I opened a specialist oriental cookware shop in the early 1990s). When I had kids I took part time work with Herbies spices, and that is probably where my interest in food’s role in trade and global history & socio-politics began. So when I discovered the Le Cordon Bleu Gastronomy program I jumped at it.

What do you think was your favourite moment while you were studying with Le Cordon Bleu?
Getting my first High Distinction for an essay and Dr Roger Haden’s comment ‘printable quality’ for a food in communication paper.

What do you think is the best aspect of studying online?
Being able to manage your own time and not waste time commuting (at first I found it quite isolating but got used to that after a while – and meeting others at residential classes made a huge difference).

What has been the most use to you from what you learned at Le Cordon Bleu?
The program changed my career path but also gave me a real boost to my personal self-confidence. It allowed me to develop skills I hadn’t realised I had a talent for, critical thinking and analytical skills which I value greatly. It opened up a whole new world for me in history and heritage - which I cannot imagine now living without.

What do you think distinguishes Gastronomic Tourism from normal Tourism?
Rather than just sights and sunshine, gastronomic tourism is a cultural experience. Ostensibly it might be about food but ultimately it’s about people, what, how and why they eat what they eat, what they do with food and what food brings to their lives makes it rich and meaningful.

If you had one piece of advice for a new student, what would it be?
Take every opportunity you can to widen your scope and skills - gastronomy opens up a very wide world and often what you go into the course for isn’t where you end up. It’s a collective experience, like enjoying a good meal, each dish and course playing its part, the service, and most importantly the company at table, so that the experience becomes so much more than the sum of its parts.

If you would like to attend one of Jacqui’s masterclasses, please see the details below:


Colonial gastronomy: wild foods

At Vaucluse House (Sydney) with guest presenters Raymond and Jennice Kersh, pioneers of native cuisine in Australia and boutique brewers Young Henry’s with their new native flavours infused beer and gin.

  Date Date:
Sunday 19th October 2014
  Date Time:
1:00pm - 4:00pm
  Venue Venue:
Vaucluse House
Wentworth Road
Vaucluse, NSW 2030
  More Information Event details

Gastronomy in the museum: interpretation and programming through food

A masterclass for museum professionals, in Orange, NSW

  Date Date:
Friday 24th October 2014
  Venue Venue:
Duntryleague House
Woodward Street
Orange, NSW 2800
  More Information Event details

History on the menu: tastes in food and wine in colonial NSW

A masterclass in Orange, NSW for Orange Wine Week festival. What did we eat when invited out 150 years ago? And how far removed is it from what we might expect on a formal menu now? Surviving banquet menus from the 1860s, 70s and 80s reveal colonial tastes in food and accompanying wines. Some might seem surprisingly familiar, others may spark memories of a not too distant past, or perhaps challenge our ideas of what constitutes good food today.

  Date Date:
Saturday 25th October 2014
  Date Time:
5:00pm - 7:00pm
  Venue Venue:
CWA Hall, Byng Street
Orange, NSW
  More Information Event details

For more information

Le Cordon Bleu Australia - Adelaide
  Email Email us
  Call Free Call (Australia only): 1800 064 802
Tel: +61 8 8348 3000
Fax: +61 8 8346 3755
Days Road, Regency Park
South Australia 5010


Le Cordon Bleu Australia - Sydney
  Email Email us
  Call Free Call (Australia only): 1800 064 802
Tel: + 61 2 8878 3100
Fax: + 61 2 8878 3199
250 Blaxland Road, Ryde
New South Wales 2112

Related News

  • Yotam Ottolenghi to headline Good Food Month
  • Famous British based Israeli Chef Yotam Ottolenghi, a graduate of Le Cordon Bleu London, will be one of the many famous chefs to come to Sydney for the upcoming Good Food Month in October.

Read more

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