Testimonials

“ 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…
Marisa D'VARI - Luxury travel and fine wine writer Mr. Remi Krug and Mrs. Colette Padet have organized one of the most intriguing multi-disciplinary courses in the world, with a diploma for successful students coming from the prestigious University of…
Manager of Sensory and Consumer Insight, Firmenich Flavor Division " I manage the Sensory and Consumer Insight area of the Firmenich Flavor Division for the whole of Latin America and the universe of taste is part of my current job…
Pastry chef and chocolatier - R&D, marketing and food design consultant (Paris and Tokyo) "An unforgettable experience, the HEG course was the best present I could have hoped for, even after 35 years of a professional career in pastry in…
Sous-chef in an Italian restaurant in Sao Paulo. "When I discovered HEG through Le Cordon Bleu, I was sure that was the perfect course for me - as a cook, I love food, I love discovering new flavors and more…
Editor for a major Brazilian food magazine (Prazeres da Mesa) "First of all, I have to say that I really enjoy food and gastronomy. After spending some years working for online journalism in Brazil, I started focusing my career on…
Clinical research consultant « HEG is intense and dense! The various topics will capture your attention and imagination, and will challenge you every day. This is not a casual program, but geared toward serious students who have a passion for…
« My two weeks in Paris and Reims attending the HEG program have provided me with a rich and enjoyable immersion into French food ways and global perspectives of taste, gastronomy and the arts of the table. I found the…
Food and Travel writer; created her own catering business in Paris (Les Couleurs de la Méditerranée) « Overall a very-well put together program. The multidisciplinary aspect was very well maintained. We had great presentations with top quality experts. The organization…
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Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

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