Testimonials

Account planner in an advertising agency « My interest in the diploma stemmed, first and foremost, from a personal interest in gastronomy and from a strong desire to acquire a richer and more in-depth understanding and knowledge of its workings.…
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…
General manager of Gastronomika Italia (a fine food & wine marketing company based in Parma) « I decided to apply for the DUGGAT’s program almost immediately after having read its lecturers and contents, as I was looking for a course…
Director of Swannanoa School of Culinary Arts (North Carolina, USA) « The title "Les Hautes Etudes du Goût" immediately intrigued me. "Taste": so many perceptions are wrapped up in this one word! Just reflecting upon those five letters (four in…
Co-manager of Marmiton.org, a website dedicated to cooking recipes "I was looking for a short and efficient training program which would give me a more global and comprehensive vision of the sector I am working in, that of gastronomy, the…
Executive chef/owner of a catering business "I applied for this course because I wanted to make a difference in my catering business by learning new things in gastronomy matters. Besides, I was very attracted by the fact that it was…
Chef/owner of a culinary educative program for children and teenagers "My two weeks spent in the HEG program were life changing. I learned more than I ever expected I would and have a renewed passion for learning about the food…
Creator of an education program that promotes great food, the Culinary Arts and personal self development amongst young minds « The HEG program was an eye-opener for me, and extended well beyond the scope I imagined it would. While it…
General Manager and Executive Chef, responsible for the complete food operations at the University of Wisconsin-Eau Claire, USA « My team of 400 prepares approximately 10,000 meals per day for 32 weeks a year. I love food and understanding how…
Destination marketing consultant "The HEG program and its dedicated faculties not only gave me the opportunity to assimilate diverse and rich knowledge of contemporary food studies, but also instilled within me the profound heritage of French cuisine which inspires me…
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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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