Penny SHACK (Chicago, United States) - 2007 graduate

Pastry chef, owner of "Penny's Pastries", a catering company specialized in desserts for those with specific dietary preferences: diabetic friendly, vegan, gluten-free and organic

« I initially applied to this course thinking I would learn more about food. I had no thoughts of meeting people, learning about wine or learning about the history, background or why people have certain eating habits. I just wanted any knowledge about food that I could get!

I was pleasantly surprised when I took this course! Not only did I meet a GREAT group of people, some of which I still keep in contact with today, but I learned a plethora of information that is with me for life! I feel smarter to know why we eat how we do, and the history behind that. The course is so perfectly designed to further advance anyone's career, not only those in the food industry! I feel like a smarter chef because I can give the why, where and how behind my cooking now. It's just brilliant!

I never in my life expected to write a thesis and although I am not finished yet, the process has been wonderful. I have learned more about myself from a tiny topic, than I have over the 27 years I have been alive. I owe this course my health. I feel smarter and most of all, I've come to an acceptance of myself that I don't think was possible without this course. I would give anything to do it again, however, I don't think an experience like that could be duplicated.»

Thesis : Second helpings, Please! Why a large number of people (adolescents and older) lose their innate ability to regulate their food intake in reaching a level of satiety

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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