Testimonials

Testimonial - Sarah Yim (2016 graduate)

Sarah Yim

Testimonial of Sarah Yim (2016 graduate)

Exploring a culture through wine and dine has been a lifelong passion since young.
 
I always stay hungry searching for professional trainings in the field of gastronomy and wine that would wow my curious mind. I was thrilled when I came across the HEG (Hautes Études du Goût) curriculum last year. Together with the opening of the new state-of-the-art campus, I knew it was the perfect timing to join.  I went with an open mind, trusting that Le Cordon Bleu would deliver well, as I have had good experience with the Wine Initiation Program 8 years ago at the old campus, which inspired me to obtain the WSET Level 3 Award in Wines & Spirits thereafter. 

Everyday of the HEG school life was phenomenal, the program expanded my horizon, leading me to discover multiple disciplines that I never thought of learning before- food science, eating psychology, dining critics, gastronomy history, gourmet journal writing style, sensory theories, bubbles dynamics...  not to mention all the educational meals that have provided us with unique experiences.  The joy of exploring with other like-minded classmates from around the world goes beyond the pleasure of dining itself.
 
All committee members, lecturers, educational dinner speakers, and chefs etc. are top of the game.  As I am a leisure writer in the subject of French Art de Vivre for my own blog and book, with wine and dine being a big part of it, I especially enjoyed the intellectual interactions with these insiders with true insights. 
 
Upon completion of the two-week program, I was very much driven to make additional taste hunting trips for my continuous research and business references and have spent a total of over 5 months in France wine regions and gastronomic cities meeting with the industry professionals as well as in other European countries where the culinary industry is vastly growing. All in all, the HEG experience elevated my motivation to apply French’s quest for excellence to each of my projects with a personal touch.  Apart from the existing French Art de Vivre private events for my local customers, I am launching a  Hong Kong gastro culture appreciation activity for tourists coming to my city, and a hospitality program in the beach front resort area in Hua Hin, Thailand.  On a personal level, I joined the French Alumni Association Hong Kong and Macau, established under the auspices of French Consulate, as a committee member in events, contributing to foster the bonding of local residents who have studied in France before as well as individuals keen in French culture.

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

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