Ragnar FRIDRIKSSON (Iceland) - 2005 graduate

Graduate in hospitality management, MBA in business strategy and e-commerce Food & wine author/photographer.

"Having worked in the restaurant business for many years, good food and quality products are long lasting passions of mine. It's difficult to explain why, after all it's just food - or is it?

When I heard about the Hautes Etudes du Goût program I was immediately filled with curiosity - what more could lie behind a good meal? I must admit, I did not expect to be blown away by the new revelations that I was being exposed to.

I feel that this program has given me a better understanding of the great world of flavours that we live in; how food and gastronomy reflects the evolution of our society, our individual behaviour, our economy and the human nature in general. This newly acquired knowledge has guided me through my career change into food and wine publishing. Thanks to many of the extraordinary people I met during the program I was able to launch my "Passionfood" culinary collection and my first signed book: Chefs & Champagne "à la carte".

In my opinion the Hautes Etudes du Goût multi-disciplined approach is not only pertinent but necessary for those who wish to develop a career in the food & wine industry's fast changing environment.

The course program is full of revelations which bring up new questions and give new ideas.

Unforgettable! Excellent organisation."

Thesis: Generation X: why is the wine industry ignoring young consumers?

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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