22 Jan 2016 In News

Bourse 2016

This year again, Le Cordon Bleu offers a scholarship for the Hautes Études du Goût (HEG) programme.


21 Jan 2016 In Testimonials

José Luis Cabanero, Alumnus

I learned about Hautes Etudes de Gout during my studies at Le Cordon Bleu Madrid, I saw it as a good studies continuation to gain a deeper understanding about the culinary world.  From day one I was positively surprised about the deep knowledge exposed by the various professors and discovered wider aspects of Gastronomy.

A few weeks after the course I found myself providing deep insight into a variety of aspects pertaining to the gastronomic field, some of them out of my interest before, and also with stronger view in areas that were one of my core subject matters before the course. 

Professionally I run a gastronomic projects Business Incubator, Eatable Adventures. The variety of domains we need to cover is certainly wide, Hautes Etudes du Goût has reassured my ground in most of the areas needed to effectively manage new businesses and also has opened up and provided solid ground in new areas that are proving very relevant to develop these businesses. It is certainly a strong push into how to nurture good food based businesses. 

There are certain areas that were surprising for me; how tradition, going back to middle ages, shape a country culinary environment, how important is nutrition in our life, how taste can be managed and how it influences our eating habits, etc. Certainly areas I have discovered and feel compel to continue researching. 

The Off-class experience also had a remarkable impact, having previously obtained a Diplôme de Cuisine by Le Cordon Bleu Madrid I could experience Gastronomy in depth, understanding better the learnings from this training and how excepcional modern gastronomy is based on traditional techniques.  These learning events were an experience on their own, they proved to be a relaxed environment to interact with French top talent in the gastronomic field, providing an excellent insight on who a multiple and diverse companies excel in their own domain.

A fundamental part of the course are your peer students, in just two weeks we developed a solid team; we had interesting conversations among us and are still in close contact, advising each other as needed. To be a part of that team of students with similar goals and the will to collaborate and help when needed is a key component of the programme. 

A key take away for me was the definition of Gastronomy as the sum of excellent products, excellent techniques and love for what you do. Clearly Hautes Etudes du Goût is built upon the roots of that definition, excellent faculty, excellent programme and a team of experts that love to transmit the meaning of gastronomy to the world.

08 Jan 2016 In News

Discover the new video! Listen to the Alumni testimonials and learn about the courses.HEG new video 2015

06 Nov 2015 In Testimonials

Meet Danni WU, Program Manager of IBM, Beijing, China

Danni WU, HEG Alumna

At the beginning, I was interested with some courses to study the spirit of wine because I tend to be a freelance writer about the food and wine, and I found from internet that Le Cordon Bleu offers such great platform. However, I was immediately attracted by another program called Hautes Etudes du Goût, which sounded more interesting to me, who was looking forward to learning something related to the whole gastronomy world. Although I am from an oriental country, I do love the food and culture in the occidental world, which is a mystery to me. HEG provides me such great opportunity to learn 360 degrees occidental gastronomy especially focus on French cuisine, the leading one.

The course itself is a combination of multiple territories of the gastronomy world, all lectures are interesting, some easy to catch up, while some others can be very specialized. However, no matter what topic is delivered, the professors are always amazing because they know the best way to express the essential of the topic and make us understand the most excellent part of this field. I can say I loved each of the classes and would like to take this opportunity to thank all the professors for their dedication. I would also like to say that I was inspired everyday during the HEG weeks by lots of lovely ideas for my thesis just because of the courses, it is hard to choose and decide which topic because all of them are worth to make a further study as a thesis! Finally, I decided to choose the tea topic because the oriental tea ceremony is the weekly practice that I have been practicing for one year, and with regards the tea influence in Chinese culture, I do have some thinking and observation to bring it into an academic level.

The 2014 HEG alumni was a group of 12 nations, which represents a wide variety of cultures. Especially lots of people themselves have cross-culture background. Therefore, the group is even more than 12 nations. So it was interesting to exchange ideas with people from different fields, I could see the culture influence shown via way of taste, communication method, etc. The whole HEG family made me to feel so warm especially on the first day when I was a little bit upset due to the difficulty by the professional olfactory course, after communicating with my colleagues, I felt better because they made me be more confident with myself, and actually the courses afterwards during the two weeks helped me to look back for a further and better understanding.

Till today, I still remember that on the first night when I met the students of my class, Edwige told us that we will see a different ourselves after the intensive two weeks study. Yes, she was right, I can say that my life has been totally renewed with the HEG program.

Danni was ranked 2nd ex aequo among the Graduates of the 2014 HEG class, for her thesis: "The power of the leaves: a study of the tea influence on Chinese culture"

06 Nov 2015 In News

Meet Kea-Lynne Bawtinheimer, HEG 2013 Graduate and discover her thesis: 'Plating Up   Pleasure:   Will an understanding of the   gastronomic   persona   of the   modern   American   diner   provide   a   recipe   for   success in   American   restaurants.'

From a professional standpoint, Kea brings forth over 10 years of leadership in the areas of marketing, communications and event management in both the business and the not-for-profit sector.Kea-Lynne Bawtinheimer

05 Nov 2015 In News

2015 HEG - An exceptional program for a 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.HEG 2015

05 Nov 2015 In News

Hautes Etudes du Goût graduation for students of the 2014 class

The graduation ceremony for the Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table, awarded by Reims Champagne-Ardenne University, was organized at the Cellier on October 19, 2015.HEG 2015

24 Aug 2015 In News

Meet Mireille Israel-Lang, HEG 2012 Graduate and discover her thesis on “Israeli wine: From the bible to wineries”.

As a consultant in agri-foods and world cuisine, Mireille Israel-Lang gives talks and organizes round tables in companies or other institutions chiefly on the cultural history of food and industrial food products on the one hand, and on culinary and gastronomic topics on the other.Mireille ISRAEL LANG

18 Aug 2015 In Testimonials

From Le Cordon Bleu Australia to the Hautes Etudes du Goût Program

At the time I first learnt of Hautes Etudes de Gout I was in between semesters at Le Cordon Bleu Sydney where I recently completed my Grand Diplome. I was immediately excited and fascinated by the offerings of the HEG Diploma and was eager to attend as soon as possible.

HEG was the most interesting and holistic approach to a topic I have ever encountered or imagined. The program was intense but also very well organised, balanced and translated.

New information, ideas, cultures, opinions and experiences challenged and expanded my thinking and introduced new perspectives well beyond the course definition.

A great aspect was sharing meals and conviviality, learning experiences, thought provoking discussions and discovering the inspirational stories of my fellow 2014 students and former students who had returned for the HEG 10 year celebrations.

Make it your goal to attend. HEG is a wonderful opportunity to enhance your knowledge and curiosity of all things gastronomic. I am now more inquisitive and have developed a heightened sense of taste and smell. I am noticing things scientific and cultural to which I was previously oblivious and use and share my new knowledge and increase my understanding every day.

Sylvie LORTAL - Fermented foods: 8000 years of continuous innovation dedicated to taste

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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