Every year, Le Cordon Bleu Advanced Studies in Taste unique programme invites professionals from the food and hospitality industry to consolidate their understanding of taste and gastronomy. Michele Redmond, a graduate of Le Cordon Bleu Advanced Studies in Taste 2010, tells us how the programme enhanced her career.
"Rarely do we get to slow down to marvel at the dynamic influence of food in daily life. Le Cordon Bleu Advanced Studies in Taste programme offers a chance to experience and think about food culture in unique ways and it serves as a gateway to expanding professional opportunities and personal perspectives.
I began Le Cordon Bleu Advanced Studies in Taste as a French-trained chef, Registered Dietitian and Faculty at a College. I finished as a self-appointed “Food Enjoyment Activist”. In this role, I’m on a mission to change our food culture to prioritize cooking and to embrace how food connects pleasure and well-being.
Uncertainty about what it means to eat well has permitted the evolution of a diet culture that has disrupted the natural connections between food, health and pleasure interconnect. I often tell people: “Let’s take doubt, fear and judgment off the menu and enjoy the pleasure of eating well.”
Le Cordon Bleu Advanced Studies in Taste programme inspired me to speak, write and teach on how to create a more positive food culture where food appreciation and prioritizing cooking is aspirational and beneficial.
To do this, I launched The Taste Workshop, which provides nutrition communication services, consulting, taste workshops and food education events to culinary venues, schools, corporations and nutrition-health organizations.
Le Cordon Bleu Advanced Studies in Taste topics such as taste education, food science, social-cultural influences and food appreciation—the art of eating well—are core components of my events, magazine articles, interactive live videos, educational webinars and online courses. Le Cordon Bleu Advanced Studies in Taste programme was an invitation for me to discover my voice and define my mission to improve health and wellbeing in a modern food culture."
