2015 class - An exceptional program for a passionate and enthusiastic 11th Class | Hautes Études du Goût

05 Nov 2015

2015 HEG - An exceptional program for this passionate and enthusiastic 11th Class

14 participants of 13 different nationalities, who were extremely motivated and eager to enhance their knowledge, made up the Hautes Etudes du Goût class of 2015

Amongst others, the class included an executive chef, pastry chefs, a food industry researcher, the founder of an incubator for gastronomy projects, a sommelier, a catering company manager, a gastronomy and culinary arts teacher, a culinary projects coordinator, a dietician etc... from the four corners of the world: Australia, Austria, Brazil, South Korea, Spain, France, India, Jordan, Malaysia, New Zealand, Pakistan, Poland and Switzerland.

United by a common desire to learn new tools for understanding the world of taste, gastronomy and fine dining, this session also provided an excellent opportunity to discuss and learn about their respective cultures and to expand their professional network.

As is the case every year, a relaxed cocktail party at the end of the first day gave new students the opportunity to meet graduates from previous classes.

The first part of the program took place in Paris, at Le Cordon Bleu school.
The week was made up of a variety of different lessons such as the psychology of taste in children, the neurophysiology of taste, gut microbiota and its influence on our health, molecular gastronomy and its uses and the evolution of food consumption: economic and socio-demographic factors. 

Students also had the opportunity to take part in a pedagogical dinner on medieval flavors, closely linked to the lesson given by Pr. Bruno Laurioux.

The program continued at the same pace during the second part of the Program, in Reims. The diversity of what was taught enabled the students to round off the multi-disciplinary perspective of the universe of taste that they aimed to develop: Sensorial and emotional marketing, gastronomy law, the renaissance of French bread baking, 2016 Food and fine dining trends, religions and food etc.

Students were also welcomed at the G.H. Mumm Champagne house for a pedagogical workshop with a tasting of still wines (2015 vintage and reserve wines) and a lunch at the Moulin de Verzenay accompanied by magnums of cuvée R Lalou 1999 served at different temperatures, in different shaped glasses. The experience was thoroughly enjoyed by all.

Two pedagogical dinners, which were greatly anticipated, also delighted the students: The Food and Champagne Pairing, which took place at Moët & Chandon in Epernay, and the Food and Wine Pairing, which took place at Les Crayères, with commentary by MM. Jacques Puisais and Périco Légasse, with exceptional bottles from Domaine d'Arlay, Maison Bouchard Père & Fils, Château Cheval Blanc and Château d'Yquem.

At the end of these two weeks, which had been packed full of gastronomic culture and opportunities to exchange, students expressed how extremely satisfied they were. They now have 7 months to complete their thesis.

Crédits photo : Michel Jolyot

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

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