Dr Roger Haden is Academic Director – Development at Le Cordon Bleu Australia, which he represents nationally and internationally in gastronomy and culinary arts education. Currently, he teaches the aesthetics of food and wine in the Le Cordon Bleu Master of Gastronomic Tourism and researches and writes about taste.
Le Cordon Bleu Australia (LCBA) is an affiliate of Le Cordon Bleu International, the leading hospitality, culinary arts and gastronomy institution, which originally opened as a Paris-based cooking school in 1895. Le Cordon Bleu Australia, which currently operates across three states and has approximately 1500 enrolled students, strives to create educationally diverse programs that allow students to explore professional gastronomy and hospitality, providing opportunities to take creativity and innovation to new heights. It’s Bachelor of Business: Food Entrepreneurship, for example, encompasses hands-on experience -artisan production of cheese, bread, smallgoods, beer, olive oil and confectionery- with the entrepreneurial business skills needed to run a small to medium food (or drink) enterprise.
Workshop: Olive Oil and Gastronomy
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