Lyliane GRECO-STRAZZERI  (France)  -  2008 student
45.  Engineer.

« I have been the head of the catering department of a scientific research center for 3 years. I am in charge the follow-up, control and improvement of the catering contracts (we have 3 restaurants which serve 3,500 meals a day). We provide a cafeteria service for all of our employees as well as a club restaurant which should be able to offer an upscale service. Our research center regularly welcomes VIPs and we should be able to provide high-end food on-site.

Understanding taste mechanisms seemed to be a key element in my aim to try and improve our restaurant features.

After some research on the Internet, I ended up finding the Hautes Etudes du Goût's website, which offered a high-level training course as well as a comprehensive program.

The lecturers, the program content, the organization and the participants: everything was beyond my initial expectations, which were already quite high.

In my professional activity, the Hautes Etudes du Goût program provided me with a better expertise to carry out my projects as far as the club restaurant is concerned.

From a personal point of view, this course proved to be also an unprecedented human experience ».