Chef Instructor Boulangerie

Amelia Laplante was born in Canada and is a food scientist and educator whose expertise lies at the intersection of food science, culinary innovation, and product development. She holds a Master of Science in Food Safety and Quality Assurance, along with qualifications in Culinary Innovation and Food Technology, Culinary Management, and Supply Chain Management.

Throughout her career in the international food industry, Amelia contributed to the development of natural health products, plant-based foods, and functional food innovations. Her work integrated culinary creativity, consumer insights, emerging market trends, and food science principles to support the successful development and launch of innovative products.

Passionate about education and knowledge sharing, Amelia expanded her professional journey into higher education as a lecturer in Canada. Drawing on her extensive industry experience, she brought real-world perspectives into the classroom, teaching food science, product development, and innovation. Her educational approach fosters critical thinking, problem-solving, and the application of scientific principles to industry challenges, empowering students to develop both technical expertise and practical skills.

Amelia actively contributes to the international food innovation community through publications, industry articles, podcasts, and professional interviews. Her work has been featured in Food in Canada magazine, and she has mentored emerging innovators through the Canadian Food Innovation Network. In 2026, she was invited to speak at Food Week Basel in Switzerland.

Amelia joined the team of lecturers at Le Cordon Bleu Paris in September 2025.