14 Sep 2016 In News

I am Airah Galamay, and I’m a Le Cordon Bleu graduate, a chef-in-training and an entrepreneur from the Philippines. I decided to apply for the HEG program because I wanted to develop a wide perspective of food as a chef.Airah Galamay - Alumna 2014

14 Sep 2016 In Testimonials

Balakrishnan Selvakumar

As someone who enjoys gastronomy and spends much time thinking about it, the Hautes Études du Goût programme intrigued me for its location in France, its multidisciplinary nature, and the opportunity it provided to write a university thesis based on an original topic of choice. Having attended the program, I also enjoyed the diversity of people I met among teachers, colleagues and alumni.

My research interest, to understand the relationship between gastronomy and human behavior, formed the basis of my HEG thesis. It also made me change my career from an academic researcher in the field of neuroscience to teacher in an independent school that included the opportunity to design and teach a yearlong course about gastronomy and human behavior as might appeal to high school students.

Soon after I attended the HEG programme in October of 2013, and much before my current teaching job, I started a blog (www.madrasbala.com) to write informally about my everyday interest in gastronomy and the human element involved therein. I use the blog as an outlet to express my perceptions and analysis of gastronomy as well as to engage in discussion with a broader audience and learn from their perspectives and experiences. The blog draws from the humanities and the sciences; from gastronomical memories extending to childhood; from the diverse conversations I’ve had with people; and, from an interest to use photography to express gastronomy. I write about what appeals to me about gastronomy at the moment, and what questions arise. Much to my delight, I have enjoyed the interactions I’ve had with people through the blog, including making new friends, and understanding older ones better.

14 Sep 2016 In News

Etudes Hautes Etudes du Goût 2016The Le Cordon Bleu Hautes Études du Goût are about to welcome participants of the 12th class on October 10th for two intensive weeks of classes and educational workshops.

17 Aug 2016 In News

Bourse d 'études Hautes Etudes du Goût 2014As part of the 2016 Fête de la Gastronomie, Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is hosting a round table on the theme 'Gastronomy, an opportunity for everyone to eat well' (conference given in French only). The round table will take place on Friday 23 September 2016 from 3pm to 5pm with 3 top culinary experts.

20 Jul 2016 In Guest lecturers

Sidonie_NaulinSidonie Naulin is a sociology lecturer at Sciences Po in Grenoble and researcher at the Pacte laboratory. Her PhD delt with food journalism.

20 Jul 2016 In Guest lecturers

Demet GÜZEYDemet Güzey is an culinary researcher and writer from Istanbul.

20 Jul 2016 In Guest lecturers

Pascal_SchlichPascal Schlich is director of research with INRA (French National Center for Agronomic Research) and scientific leader of the ChemoSens platform at the Centre des Sciences du Goût et de l'Alimentation in Dijon.

20 Jul 2016 In Guest lecturers

Christophe_LavelleChristophe Lavelle is a biophysician and a research scientist at the CNRS (French National Center for Scientific Research).

29 Jun 2016 In News

The American Dream and American Food Culture:  A look at how values of equality, individualism, prosperity and capitalism  made America fat.Ashley Nelson

22 Jun 2016 In Testimonials

Nikhil Roy - Alumnus 2015

“Hautes Etudes du Goût” or HEG as we fondly call it is more than just a study program; it’s an experience of a lifetime! I’m a die-hard food lover and I’m always attracted to food and culture from different parts of the world. As a hospitality professional, I’m very curious about quality, service and information in the field of gastronomy. That said it was only natural for me to apply for this program.

HEG opens doors to unexpected and unthinkable subjects ranging from something that is very new like “Note by Note” cuisine to something that is more specialized like neurophysiology of taste and bubble dynamics in champagne! This program brought together some of the best academics from France’s most prestigious universities and research organizations under one roof to share their knowledge and experience.

Each day was different and we had some incredible food experience. A dinner based on medieval cuisine at Le Cordon Bleu School in Paris to a sophisticated Michelin experience at Le Crayeres, Reims; gave us the opportunity to think how food has changed over the years. This program showcased France’s exceptional and world-renowned cuisine. The highlight of the 2015 course was the cultural mix of people coming from 13 different nations, each sharing their own thoughts and ideas.

In just a few days we became a close knit family of gastronomes! I can’t wait to see my friends and relive the memories once again. HEG has provided me with a launch-pad and has undoubtedly broadened my vision in the world of taste, gastronomy and fine dining.

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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