Testimonials

MCTI - Culinary Arts Instructor I am pleased to say that this program is one I will never forget ! There were twelve different countries represented at this course. The dinners that were included were designed to be educational experiences.…
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…
Researcher in Neurosciences."As someone who enjoys thinking of gastronomy, the HEG program intrigued me for a few reasons: its structure, its affiliation, its duration and the opportunity it provides to write a university thesis based on an original topic of…
Freelance food writer, photographer and recipe developer. "After moving to the United States from India a year ago, I decided to go back to the drawing board and take a study year to help take my career to the next…
Radiologist - Grad Dip Gastronomy (LCB), Cert III Commercial Cookery, Grad Cert Food Writing."The Hautes Etudes du Gout course was the best course I have ever undertaken, even more intellectually stimulating than my Grad Dip in Gastronomy with Le Cordon…
CEO, The Silveroak Group (fine dining restaurant chain). " I am totally in awe after attending the highly coveted 'Hautes Etudes du Goût' (HEG) Course of Le Cordon Bleu Paris, jointly organized with the University of Reims Champagne- Ardenne, which…
“After following science studies, I am now in charge of the catering sector in a scientific research center, where I have been working for the last three years.I am responsible for the supervision, management and improvement of the industrial catering…
« I have always been attracted to the world of gastronomy and taste in general, and so I have always been on the lookout for any training courses that could answer two questions: “Do I really want to work in…
“ The Hautes Etudes de Goût” , this surprising title caught my eye when I was clicking through the Cordon Bleu website. But what was behind it?Quite simple to summarize actually – just an amazing experience!A comprehensive approach to the…
PhD student in Molecular Gastronomy. I started my PhD in Molecular Gastronomy during the fall of 2011. The project is an industrial PhD, meaning that I am employed by a company and at the same time enrolled as a student…
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Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

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