Julie Bashore, Master Confectioner, is a native of England who has an award winning, thirty-year background in Culinary and Confectionery Arts. Julie has taught courses and demonstrated at expositions in England, Ireland, France, Germany, Switzerland, Mexico, USA, Zimbabwe, Nigeria, Australia, New Zealand, Hong Kong, Costa Rica and Vietnam.
Julie studied at Le Cordon Bleu in Salisbury Rhodesia; studied and taught at Fabilo International School of Confection in Lucerne, Switzerland; was accredited to the Swiss Chef’s Association and taught at Butler’s Wharf Chef’s School in London, England.
Julie has worked extensively throughout the United States creating cake programmes and training cake decorators at in-store, retail and specialised bakeries. Julie has written numerous articles for Modern Baking, American Cake Decorating and for the Retail Bakers Association of America.
Julie Bashore founded Epicurean Cuisine a catering business and culinary arts school in Harare, Zimbabwe.