27 Nov 2017 In News

Remembering the future: the role of fermentation in modern cuisine. Fermentation techniques date many thousands of years; they have been one of the primary food preservation methods used historically and due to this reason they made possible nutrition and the advance of our civilization. These techniques were applied in an intuitive mode based on trial and error across generations.José Luis Cabañero - Alumna 2015

23 Nov 2017 In Testimonials

Amanda Hassner

Testimonial of Amanda Hassner (2017 student)

Lifelong learning. For those of us who are passionate about our work, and passionate about life, it is not a question of desire, but of need. For me, the continuous cycle of learning and teaching and creating is what gets me out of bed every morning. It is as necessary for life as eating. When my associates at work look to me to provide education and inspiration, I enrich myself so that I can enrich them. However, sometime education has to come in the in-between places that exist around endless projects and deadlines.  Often it is a solitary pursuit.  I teach by cooking and I learn by cooking, often trying things alone in the kitchen when everyone has gone home for the day.

I was a bit apprehensive, then, before attending the Hautes Études du Goût. I had begun to equate learning with a hands-on-in-the-kitchen approach, and that is not at all what HEG is. Within the first day I was reminded that gastronomy and cooking are not the same things. Over the course of the two weeks I reminded myself that I do more than cook for people: I give them--in a sensorial way--a view of food culture and what food means to people. 

But to say that I studied gastronomy for two weeks does not do the HEG program justice. What I did was sit down to the most cerebrally indulgent, most inspirational mental meal that I could have imagined. I shared with a group of the best newly-made dining companions that could hope to meet.  Gastronomy has so many aspects that range from art to science, science to art, all with a lens focused on history and culture. Every class was a separate course--a feast in itself—but that connected with each other to form a complete repast.  Nowhere else could I have found teachers so passionate and eager to teach, all scheduled in such a way to allow engagement and reflection. As deep and thorough as the lectures were, though, we were really only given a taste of each subject, morsels of information to spark further investigation and research.

HEG attracts a diverse study body. People attend from all over the globe and in all stages of career in the multi-disciplinary world of the food and beverage industry.  I learned not just from the educational professionals in the program, but from the experience and insights of my fellow participants. It was an honor to be among them.

Meals were more than an allegory conceit in the HEG program: the food and wine experiences were not only amazing in themselves, but tied in beautifully with the tutelage.  Of course three-star Michelin dining provided creative inspiration, but pleasure-laden memories also came from traditional dishes—sometimes served family style--and even from the little cylinders of Normandy butter at breakfast.
Important for me was the experience of food cooked and served by others than myself.  Travel is a wonderful way for a food professional to break away from the silo of her kitchen.  I cannot imagine a better program than HEG to provide me a way to pull away from the routine of my work and at the same time pull together an expanding picture of gastronomy and a plan for its continued pursuit.

24 Oct 2017 In News

Etudes Hautes Etudes du GoûtThis event, marked by excellence, brought together leading academics and researchers such as Gérard Liger-Belair, the world's specialist on champagne bubbles and professor at Reims Champagne-Ardenne University, and Gérard Boyer, former Chef of Les Crayères restaurant in Reims and Honorary Chairman of HEG, as well as other regional personalities such as Mr. Arnaud Robinet, Mayor of Reims and Mrs. Catherine Vautrin, Chairman of Grand Reims.

13 Sep 2017 In News

Etudes Hautes Etudes du Goût 2016Participants from Australia, Brazil, China Costa Rica, France, India, Indonesia, Japan, United States, Singapore, and also for the first time from Romania and Trinidad & Tobago are ready to attend two intense weeks of lectures, visits, workshops and educational meals.

08 Sep 2017 In Testimonials

Sarah Yim

Testimonial of Sarah Yim (2016 graduate)

Exploring a culture through wine and dine has been a lifelong passion since young.
I always stay hungry searching for professional trainings in the field of gastronomy and wine that would wow my curious mind. I was thrilled when I came across the HEG (Hautes Études du Goût) curriculum last year. Together with the opening of the new state-of-the-art campus, I knew it was the perfect timing to join.  I went with an open mind, trusting that Le Cordon Bleu would deliver well, as I have had good experience with the Wine Initiation Program 8 years ago at the old campus, which inspired me to obtain the WSET Level 3 Award in Wines & Spirits thereafter. 

Everyday of the HEG school life was phenomenal, the program expanded my horizon, leading me to discover multiple disciplines that I never thought of learning before- food science, eating psychology, dining critics, gastronomy history, gourmet journal writing style, sensory theories, bubbles dynamics...  not to mention all the educational meals that have provided us with unique experiences.  The joy of exploring with other like-minded classmates from around the world goes beyond the pleasure of dining itself.
All committee members, lecturers, educational dinner speakers, and chefs etc. are top of the game.  As I am a leisure writer in the subject of French Art de Vivre for my own blog and book, with wine and dine being a big part of it, I especially enjoyed the intellectual interactions with these insiders with true insights. 
Upon completion of the two-week program, I was very much driven to make additional taste hunting trips for my continuous research and business references and have spent a total of over 5 months in France wine regions and gastronomic cities meeting with the industry professionals as well as in other European countries where the culinary industry is vastly growing. All in all, the HEG experience elevated my motivation to apply French’s quest for excellence to each of my projects with a personal touch.  Apart from the existing French Art de Vivre private events for my local customers, I am launching a  Hong Kong gastro culture appreciation activity for tourists coming to my city, and a hospitality program in the beach front resort area in Hua Hin, Thailand.  On a personal level, I joined the French Alumni Association Hong Kong and Macau, established under the auspices of French Consulate, as a committee member in events, contributing to foster the bonding of local residents who have studied in France before as well as individuals keen in French culture.

30 Aug 2017 In Human and Social Sciences

Lecture by Demet Güzey, culinary researcher and food writer

Lecture by Pierre Combris, economist, former research director at INRA

Pascal Schlich, research director at INRA

25 Jul 2017 In Guest lecturers

JC Augustin

Jean-Christophe Augustin is professor at the National Veterinary School of Alfort, in the Hygiene, Food quality and security unit.

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

  • Phone: +33 6 60 46 40 81
You are here: Home News Items filtered by date: December 2015