Elspeth COPELAND (Toronto, Canada) - 2010 graduate

Senior Director for a food product development company

"The curriculum is incredible both in scope and caliber. Academics from France's most prestigious universities, with specialties as varied as children's eating patterns, to bubbles in champagne, came and shared their knowledge with us. We heard about terroir -how sense of place- the air, the soil and hard work of man work together to make food and wine that are very special and cannot be replicated elsewhere. We debated molecular gastronomy - and its place as science vs. nourishment vs. art. From marketing professionals to experts on the physiology of taste, from the medieval table to the globalization of our food supply, we soaked up tons of new knowledge. By day we listened intensely, by evening we discussed and debated what we had learned that day.

We were treated to incredible food experiences. We participated in the third ever "note by note" dinner by Hervé This atthe famed Cordon Bleu in Paris. In the cellars of Charles Heidsieck we celebrated our arrival in Reims with jeroboams of 1989 vintage Champagne. It was magical...

Upon completing my thesis I will hopefully head back to Reims next October for the graduation ceremony, where I will have the chance to meet up with my fellow "gastronomes" and new found friends.

The course may be over, but each day in some way I use the knowledge and experience I garnered on the course in either my professional or personal life. Whether food is the foundation of your career or your personal passion, treat yourself to two weeks of incredible learning. I would not trade the experience for the world - and will always be grateful to HEG for the learning, the food, the wine, the friends... Merci bien".

Thesis: In Search of Canadian Cuisine

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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