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

24 Jul 2015 In News

New guest lecturers 2015The Hautes Etudes du Goût – Advanced Studies in Taste program is purposely built on talent and knowledge to allow students to come face to face with the most distinguished researchers, university teachers, and professionals, recognized for their expertise in their given discipline.
In addition to the fundamental teachings that make up the HEG program, each year the Educational Committee offers supplementary lectures to complement the array of topics covered during the program.

16 Jul 2015 In Guest lecturers

Joël DoréResearch Director at INRA, Joël is Scientific Director of MetaGenoPolis,a Unit of the Micalis Institute “Food and Gut Microbiology for Human Health”.

19 Jun 2015 In News

Adrianna Jaworska, Winner of the 2015 scholarship for the hautes etudes du gout programAdrianna Jaworska is the winner of the scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût.

06 May 2015 In Testimonials

MCTI - Culinary Arts Instructor

I am pleased to say that this program is one I will never forget !

There were twelve different countries represented at this course. The dinners that were included were designed to be educational experiences. We had to find flavors, aromas and spices. We understood how important aroma was to everything we eat. The program was an eye-opener for me. It was an intensive and rigorous program that offers an array of diverse subjects and ideas all related to aspects of food production in France.

As a chef instructor I feel that, the HEG program provided me with so much invaluable information and, contacts that I am still utilizing today. I have brought the HEG program into my classroom with the use of Skype. The students in the October 2014 HEG class are educated giving professionals that my students had the great privilege to speak to. For example a food scientist in the Netherlands, a chef in Israel and soon they will be speaking to a nutritionist from France.

The course has supplied me with valuable subject material. The benefits to my students started immediately : for example, they learned that eating well requires more than just food, it is a social activity.

I explained to the students that the French believe that eating satisfies emotional as well as physical needs. Students discussed how and why the social component of the American style of eating is often absent.

Students discussed what is missing in the current Obama initiative to fight obesity. After observing and analyzing the difference in social norms, the students requested the opportunity to apply their new knowledge and to test some theories that they were curious about. Our next class project will have the students designing and implementing a survey to compare the socialization aspect of the French dining culture with the current eating habits of Americans.

Also, my students had the privilege of Skyping with an Israeli chef that I met in the Hautes Études du Goût course. He owns two restaurants in Israel, one of which is Kosher and the other a French Bistro. He did a live cooking demonstration for the students and introduced them to local spices and herbs from the area he lives in. He gave the students advice on what it takes to be a great chef and they were able to “meet” his customers in the restaurant. There was a Q & A session where the chef and his staff answered the student’s questions.

This is just the beginning of the many education benefits that my students and I will reap from this opportunity I was given. This November the students will Skype with the Dean from Le Cordon Bleu in Tokyo, as well as a food scientist I met from Turkey and a young restaurant owner entrepreneur from Texas. Additionally, I am planning lessons to bring my classes much of my new-found knowledge of food science that I learned from the world renowned scientist, Herve THĺS.

01 Apr 2015 In News

7mayMay 7, 2015 - 6:30 pm at Le Cordon Bleu Paris - Introduction to Culinary Photography

Workshop led by photographer Emilie Gentils.


16 Mar 2015 In News

1 april

Christophe Lavelle is a research scientist at the CNRS (French National Center for Scientific Research). Working in the National Museum of Natural History in Paris, he studies food in its various aspects (physical, chemical, biological, anthropological, technical and artistic). He teaches in many French Higher Education Institutions...


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