Demet GUZEY (Turkey / The Netherlands) - Alumna 2014

Foodservice Innovation and Marketing Manager

What is taste? What is the role of magical thinking in what we call good food? How can aroma chemistry help us eat healthier? Whatever is your burning food question, bring it to HEG...This two week program offers a multifaceted study with a successful blend of learning styles. The program consists of lectures from world class food experts, demonstrations from talented chefs of Le Cordon Bleu Paris and educational visits and dinners at exclusive locations in Paris and Reims. You can even work on writing a thesis to get a Diploma from the University of Reims.

I have a PhD in Food Science and I work in innovation management within the foodservice industry. I wanted to identify areas to explore in order to develop as a food writer and get more active in critical food studies and food education. I have found the HEG program while I was searching for a high level study in gastronomy, which would bring critical social and scientific questions of food around the table with good taste. And I did very well choosing this program!

The HEG program gave me new lenses through which I can look at food and taste. In no other training could I hear about the bubble dynamics in champagne in the morning and contemplate about the significance of spices in medieval cuisine in the afternoon. Thanks to this program, which was thoughtfully designed and perfectly executed, I now have made good progress in my explorations in food studies. Not to forget that I have also made inspiring food friends from all over the world to share my passion, experience and ideas. I raise my glass to the 10 years of the HEG!

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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