« I gained a lot from the teachings given at Hautes Etudes du Goût. I acquired a larger vision on the world of taste and gastronomy (I only had a partial and limited one), as well as an open-mindedness due to the fact that I was able to interact with people who were not from my own professional sphere.

I acquire some knoxledge which has been immediately useful: sociology, neurophysiology, psychology of taste, history of gastronomy, etc... I still keep in touch with the students of my class, with the professeurs from La Sorbonne, as well as with my mentor.

The program immediately enhanced the value of my professional activity (beer expertise) and increased my credibility with journalists. I can now enrich my speeches at conferences.

I started to develop an "art of living surrounding beer", inspired by the arts of the table and the French fine living tradition (for a operation named "Bistro stories").
I carried on some further research in history, geography, products and packaging.
I have also had new opportunities to widen my professional sphere: I give some conferences in some universitiy programs (enology), with some professional associations (sommeliers) and take part in various symposiums.

Attending this course program allowed me to gain a better understanding of the way we smell and taste. I reached a universality I did not have before, because I had only been trained to beer expertise.  

I put into practice what I had learned in class to help my company's quality and marketing departments ».

Thesis: Textual analysis on beer tasting