9th Class for HEG and Graduation Ceremony for 2012 students

04 Nov 2013

Hautes Etudes du Goût (HEG) welcomed this year their 9th Class : 25 participants from Australia, Brazil, Canada, China, France, India, Latvia, Lebanon, Philippines, Singapour, United Kingdom and United States.

They work as chefs (restaurants, flight catering companies, private yachts), tourism operators, event planners, food journalists and writers, lecturers in culinary arts, researcher in neurosciences, restaurant consultant, caterer, medical doctor and founder of the São Paulo Association of Sommeliers, founder and CEO of a gastronomic restaurant chain, etc.

Hautes Etudes du Goût 2013 class

Front row : François-Xavier Huynh (France), Steven Liu (Taïwan), Andrea Blau (Brazil), Colette Padet (director of studies), Rémi Krug (Chairman of Hautes Etudes du Goût), Joana Dimson (Philippines), Claudia Cianfarani (Brazil), Jana Tabet (Lebanon) and Kelly Donati (Canada)
Second row : Balakrishnan Selvakumar (India), Rebecca Harris (Australia), Ruth Dexter (Australia), Sambit Banik (India), Filipe Baccarin (Brazil), Fatima Lopes (Brazil), Sarah Copeland (Canada), Mara Pole, (Latvia) and Rebecca Palmer (United Kingdom)
Third row : Kea Bawtinheimer (Canada), Prabin George (India), Jane Paull (Australia), Edwige Sibille (project manager, Hautes Etudes du Goût), Robin Thompson (United Kingdom), Roy Suman (Canada), José Luiz Borges (Brazil), Suzie Langlois (Australia), Moina Oberoi (United States) and Louis Pang (Singapore).

These professionnals attended a 2-week, exceptional program : 70 hours of lectures on The physiology of taste (Frédéric Brochet), Marketing and emotions (Caroline Dusautoir), « Note by note » cuisine (Hervé This, Christophe Lavelle), Gastronomic speech and cultural identity (Denis Saillard) Food and religions (Vincent Moriniaux), Gastronomy in the framework of taste goods (Christian Barrère), Tableware : customs and traditions (Anne Kolivanoff), etc... completed by educational meals, workshops and visits with leading University professors, researchers and professionals.

A culinary demonstration entitled « From classic culinary techniques to note by note cuisine » was also led by Le Cordon Bleu Chefs Patrick Caals and Nicolas Jordan.

On October 22nd was also held the graduation ceremony for the 2012 students at the Médiathèque Jean Falala in Reims, in the presence of M. Rémi Krug, Chairman of Hautes Etudes du Goût, M. Philippe-Pierre Cabourdin, Chief Education Officer and University Chancellor, M. Gilles Baillat, President of the University of Reims Champagne-Ardenne and Mrs Colette Padet, Director of Studies.

Ashley Nelson (Chicago) is first of the 2012 Class, whose thesis was unanimously praised by the Jury : "The American dream and American food culture : a look at how values of equality, individualism, prosperity and capitalism made America fat".
Marisa D'Vari (New York) ranked second for her thesis « Creating emotions : can it upsell the price resistant customer ? », and Mireille Israel (Colmar, France) who wrote her thesis on « Israeli wines : from the Bible to wineries », ranked third.
All three graduated with honors.

M. André Cointreau, President and CEO of Le Cordon Bleu, also awarded Kelly Donati, lecturer in gastronomy at the William Angliss Institute in Melbourne (Australia) the Le Cordon Bleu scholarship for Hautes Etudes du Goût 2013. Kelly is a Le Cordon Bleu Paris Alumni (1997) and also earned the Le Cordon Bleu Master of Arts in Gastronomy at the University of Adelaide in 2004.

Ashley Nelson, first of the 2012 Class Kelly Donati, lecturer in gastronomy at the William Angliss Institute in Melbourne

Several French were among the graduates, whereas others travelled especially from Brazil, the United Kingdom and the United States to attend.

Culinary texts read by comedians and musical moments preceded a cocktail during which guests enjoyed Thiénot champagnes.

Photos : Michel Jolyot

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

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