Lyliane Greco-Strazzeri (France) - 2008 graduate

“After following science studies, I am now in charge of the catering sector in a scientific research center, where I have been working for the last three years.

I am responsible for the supervision, management and improvement of the industrial catering companies (3 restaurants for 3,500 meals per day.) These contracts concern a self-service canteen for most of the employees and a more exclusive ‘club’ service which should be of a higher quality.

Our research centre receives important guests and we should be able to provide an adequate catering service.

A precise understanding of taste mechanisms seems to me to be a key element in my search for improvement.

After extensive research on the internet, I finally came across the HEG website offering a high level of training and a very comprehensive program.

The quality of the speakers, program content, organization and participants far exceeded my high expectations.
In my professional career, the HEG training program provided me with a better level of expertise in my endeavor to improve the quality of the club service.
On a personal level, I found these studies extremely rewarding and enlightening."

Thesis: Should French gastronomy be on the list of UNESCO Intangible Cultural Heritage?

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

  • Phone: +33 6 60 46 40 81
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