Mary Brighton is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût

19 Jun 2014


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Mary BrightonAfter studying Economics and Political Science at Rutgers University, Mary worked two years in advertising in New York City. She realized her passion was in wellness and nutrition and she changed direction and moved out west where she obtained her Master of Science in Nutrition with a certificate in Exercise Science from Colorado State University in 1994.

She subsequently worked as a Public Health Nutritionist in the WIC (Woman, Infant, Children) Public Health Program at the Jersey Shore, where she grew up. Personal reasons brought her over to Europe in 2000, where she lived in Nuneaton, England and currently resides for the last eleven years in Pau, France. She is a registered dietitian in the United States, United Kingdom and France, and she has extensive volunteer and paid nutritional experience supporting clients, including a population close to her heart: children and their families. Her years living in France have shown her that the cultural French way of eating and drinking based on taste, food quality and freshness, slow dining and ‘le joie de vivre’ can be correlated with a nutritionally-rich diet and aide in good health and wellness.

Sadly, in our global fast-paced world, even in France, these basic gastronomic habits are slowing and there is a movement towards convenient ready-made foods and faster meal times. Mary believes that gastronomic eating can and should be brought back on the fore-front and open to everyone: by adding taste to simple and fresh foods we can promote healthy and pleasure eating and slow down the progression of life-style related diseases and obesity rates. Her passion in encouraging taste as a support for maintaining a nutritious diet was the inspiration to pursue a scholarship at the prestigious ‘Hautes Etudes du Goût’ for a diploma in gastronomy.  In the meantime, she uses her free time to blog for the last four years at, writing articles on the French way of eating for good health, promoting French and Italian gastronomy and publishing recipes that are both healthy and rich in taste. 

HEG Program

Colette Padet, Director of Studies for HEG at the Université de Reims Champagne-Ardenne, Dr. Roger Haden from Le Cordon Bleu Australia, Catherine Baschet, from Le Cordon Bleu Paris, and Edwige Sibille, HEG project manager, were members of the jury. They were impressed by Mary’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.

Mary will be just one of 30 participants from around the world who will attend the annual HEG. Hautes Etudes du Goût, which celebrates its 10th anniversary this year, continues to provide students with the cultural, sociological, scientific and economic tools needed to enhance their professional skills and enrich their personal lives. The pedagogical method employed, which is unique in France – and perhaps even in the world – teaches the fundamentals of a multitude of subjects which, as a whole, cover every aspect of the world of taste, gastronomy and fine dining.

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

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