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.
Julie catered for Embassies, High Commissions and functions up to 3000 people. Julie also founded The House of Clarendon in Lancaster Pa. a bakery specialising in custom designed Rolled Fondant wedding and special occasion cakes using traditional, contemporary and lovingly funky designs.
In addition to the bakery, Julie hosted a traditional English Tea Parlour serving a wide variety of eclectic savouries, pastries and miniature desserts.
Combining her artistic skills and business acumen, Julie Bashore’s teaching focuses on melding together artistic cake decorating, sugar-art skills and simplified, time-saving techniques essential for successful production and profitability.