04 Dec 2012 In Testimonials

Destination marketing consultant

"The HEG program and its dedicated faculties not only gave me the opportunity to assimilate diverse and rich knowledge of contemporary food studies, but also instilled within me the profound heritage of French cuisine which inspires me about intangible culture appreciation, sustainable development and place identity back in the East".

Thesis: Terroir foodscape of Hong Kong – A glance of food culture and place identity of the « Asia World City »

04 Dec 2012 In Testimonials

Senior Director for a food product development company

"The curriculum is incredible both in scope and caliber. Academics from France's most prestigious universities, with specialties as varied as children's eating patterns, to bubbles in champagne, came and shared their knowledge with us. We heard about terroir -how sense of place- the air, the soil and hard work of man work together to make food and wine that are very special and cannot be replicated elsewhere. We debated molecular gastronomy - and its place as science vs. nourishment vs. art. From marketing professionals to experts on the physiology of taste, from the medieval table to the globalization of our food supply, we soaked up tons of new knowledge. By day we listened intensely, by evening we discussed and debated what we had learned that day.

We were treated to incredible food experiences. We participated in the third ever "note by note" dinner by Hervé This atthe famed Cordon Bleu in Paris. In the cellars of Charles Heidsieck we celebrated our arrival in Reims with jeroboams of 1989 vintage Champagne. It was magical...

Upon completing my thesis I will hopefully head back to Reims next October for the graduation ceremony, where I will have the chance to meet up with my fellow "gastronomes" and new found friends.

The course may be over, but each day in some way I use the knowledge and experience I garnered on the course in either my professional or personal life. Whether food is the foundation of your career or your personal passion, treat yourself to two weeks of incredible learning. I would not trade the experience for the world - and will always be grateful to HEG for the learning, the food, the wine, the friends... Merci bien".

Thesis: In Search of Canadian Cuisine

04 Dec 2012 In Testimonials

Cooking chef and restaurant owner

« Throughout my career, I tried to develop my training in the various fields of the world of gastronomy (culinary techniques, management, nutrition, wine-making, etc.) in Spain and also in France.

I had been hoping for a training program that would deal with the social, cultural, historical and scientific aspects of food, such as the Hautes Etudes du Goût's innovative and multidisciplinary approach to gastronomy.»

Thesis : The role of catholic theology in the development of European Gastronomy

04 Dec 2012 In Testimonials

Cooking chef and restaurant owner

“I have been working as a chef for the last fifteen years and have always endeavored to produce quality food linked to seasonal produce and authentic flavors.

I like to follow up any opportunity to develop my career plan, and regular training programs enable me to keep up with the latest trends in cuisine.

Top ranking professionals in the educational program and the diversity of the information all contributed to a more open-minded approach to the acquisition of knowledge, an asset in daily life.”

Thesis: The great history of brandade

04 Dec 2012 In Testimonials

General manager of the Culinary Institute of Norway

« I enrolled at the Hautes Etudes du Goût in order to learn more about gastronomy, the world of taste and sciences connected to the food industry.

The Hautes Etudes du Goût course program provided me with new and surprising knowledge: the lecture on molecular gastronomy provided a new world, the lectures given in sociology and neurophysiology were very interesting and those on the history of gastronomy made me a lot wiser than I was.

All that I learned here will be useful in one way or another in my job as the managing director of a culinary school and to the consultancy company I also work for, which only deals with food and drink.»

Thesis: Food trends 2009

04 Dec 2012 In Testimonials

Restaurant concepts creator - Manager of Café Pleyel (Paris)

« After more than 10 years of rich, professional activities in the world of gastronomy and the restaurant business, I felt the need to broaden my horizon and to deepen my knowledge. I also wanted to increase my theoretical knowledge on certain topics, as I have many contacts with foreign professionals and it is always useful to learn more.

The variety of the program offered at Hautes Etudes du Goût, together with the quality of the lecturers truly captivated me. I met people from many different places, which was also very interseting.

The classes opened new perspectives for further reading and research in order to enrich my personal life.

I feel like I have acquired some new musical notes and new techniques with which I can play to develop new projects. »

Thesis : Chocolate: universal or cultural product?

04 Dec 2012 In Testimonials

Beer specialist and educator

« I gained a lot from the teachings given at Hautes Etudes du Goût. I acquired a larger vision on the world of taste and gastronomy (I only had a partial and limited one), as well as an open-mindedness due to the fact that I was able to interact with people who were not from my own professional sphere.

I acquired some knowledge which has been immediately useful: sociology, neurophysiology, psychology of taste, history of gastronomy, etc... I still keep in touch with the students of my class, with the professors from La Sorbonne, as well as with my mentor.

The program immediately enhanced the value of my professional activity (beer expertise) and increased my credibility with journalists. I can now enrich my speeches at conferences.

I started to develop an "art of living surrounding beer", inspired by the arts of the table and the French fine living tradition (for an operation named "Bistro stories").

I carried on some further research in history, geography, products and packaging.

I have also had new opportunities to widen my professional sphere: I give some conferences in some university programs (enology), with some professional associations (sommeliers) and take part in various symposiums.

Attending this course program allowed me to gain a better understanding of the way we smell and taste. I reached a universality I did not have before, because I had only been trained to beer expertise.

I put into practice what I had learned in class to help my company's quality and marketing departments ».

Thesis: Textual analysis on beer tasting

04 Dec 2012 In Testimonials

Writer specialized in European gastronomy and passionate about French cheeses.

« I was looking for a program that would enrich my initial studies as a writer specialized in European gastronomy.

This course program greatly answered my initial expectations. I wanted to make the most of this new knowledge for my up-coming book.

The Hautes Etudes du Goût helped me to develop my sense of appreciation towards gastronomy.

The study of tastes and gastronomy linked to the various society schemes in which they reveal themselves are to me a very important aspect in order to increase my cultural knowledge.

The multi-disciplined program of Hautes Etudes du Goût has undoubtedly broadened the vision I have of taste specificities ».

Thesis: Non-pasteurized cheese in Japan: a promise of success in sensorial communication

04 Dec 2012 In Testimonials

Graduate in hospitality management, MBA in business strategy and e-commerce Food & wine author/photographer.

"Having worked in the restaurant business for many years, good food and quality products are long lasting passions of mine. It's difficult to explain why, after all it's just food - or is it?

When I heard about the Hautes Etudes du Goût program I was immediately filled with curiosity - what more could lie behind a good meal? I must admit, I did not expect to be blown away by the new revelations that I was being exposed to.

I feel that this program has given me a better understanding of the great world of flavours that we live in; how food and gastronomy reflects the evolution of our society, our individual behaviour, our economy and the human nature in general. This newly acquired knowledge has guided me through my career change into food and wine publishing. Thanks to many of the extraordinary people I met during the program I was able to launch my "Passionfood" culinary collection and my first signed book: Chefs & Champagne "à la carte".

In my opinion the Hautes Etudes du Goût multi-disciplined approach is not only pertinent but necessary for those who wish to develop a career in the food & wine industry's fast changing environment.

The course program is full of revelations which bring up new questions and give new ideas.

Unforgettable! Excellent organisation."

Thesis: Generation X: why is the wine industry ignoring young consumers?

04 Dec 2012 In Testimonials

Works for Marmiton.org, a website dedicated to cooking recipes

"I was able to learn very concrete things, which confirmed the opinion I had that the world of taste is much more complex than we imagine, involving many different disciplines.

Attending the course increased my desire to learn more on the subject.

What thrilled me the most was discovering all the connections linking taste with all the topics we have studied.
I was totally satisfied with the original and comprehensive approach to the notion of "taste", together with the quality of the lectures and their practical application thanks to the educational meals.

I am now able to perceive exactly what taste means from a much wider perspective and I try to share the way I see things with people I interact with.

The information I received here has helped me define my future projects”.

Thesis : 50 years of gastronomic menus in Reims (1880-1930)

In an article published on the Marmiton blog, Claire shares her HEG experience and celebrates its 10th year anniversary (article in French)

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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