Kelly Donati, Winner of the 2013 Hautes Etudes du Goût Scholarship

04 Jun 2013

Kelly Donati, Winner of the 2013 scholarship for the hautes etudes du gout programKelly Donati is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût.


Kelly is a lecturer in gastronomy at William Angliss Institute and previously taught part-time in the Gastronomy program at the University of Adelaide where she completed her Master's degree in 2002. She is also a freelance food writer and a doctoral candidate at the University of Melbourne. She is former president of Slow Food Victoria and continues to work closely with Slow Food Melbourne.


Colette Padet, Director of Studies for HEG at the Université de Reims Champagne-Ardenne, Rémi Krug, Chairman of Hautes Etudes du Goût and Dr. Roger Haden from Le Cordon Bleu Australia were members of the jury. They were impressed by Kelly’s motivation to participate in an intense learning experience which she would share with other culinary professionals and leading gastronomic practitioners as well as academics in the fields of food culture and wine education.

Bourse d'étude Le Cordon Bleu pour les hautes Etudes du Goût


Kelly will be just one of 30 participants from around the world who will attend the annual HEG. Now in its 9th year, the Hautes Etudes du Goût continues to provide students with the cultural, sociological, scientific and economic tools needed to enhance their professional skills and enrich their personal lives.

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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