03 May 2018 In News

A study of the question of taste through a specific story in which creative attitude and social reality come face to face As soon as one steps into the gastronomic field, at some point in time, the question of taste will inevitably arise.Valexia Panier

03 May 2018 In News

  • Where does your interest in the geography of food come from?

In a very prosaic fashion, I would have say, as I am sure most of my colleagues would, that my interest in this field came from my taste for the good things in life! This element is, of course, essential but I am also attracted to the scientific side of this human dynamic which is holistically unified, yet so very diverseVincent Moriniaux

03 May 2018 In Testimonials

 fazley yaakob

After winning the Malaysian edition of MasterChef, I pursued patisserie in Le Cordon Bleu in Paris and thought that the knowledge I brought home from there would suffice. But the city of Paris kept calling me back. I applied for HEG to learn more, to know more, to bring back to Malaysia more of French expertise and speciality in food and drink. My experience at HEG is a once-in-a-lifetime networking and knowledge empowerment process. The program gathers enthusiasts from all over the world and encourages us to have open dialogue about taste.

One week spent in Le Cordon Bleu, Paris and another week in Reims gives us 2 different experience when it comes to learning. A student would feel very privileged to be able to receive knowledge from world renown experts, who are as charming as they are charismatic. Each lecture is a mind-opener. A student would be able to see things very differently from day 1 of lecture and carry on with them this information back to their fields.

It is not often we get a chance to know the history of food and drink, its social and cultural impact, and at the same time, get to taste the finest food prepared by Michelin star chefs. The precious knowledge is served like a delicate dish on a warm plate for every lesson. That is how I have felt throughout my journey at HEG.

Both Edwige, as the director of HEG, and Colette, as the director for University of Reims, has made us feel at home and well taken care of, from the initial point of communications via email to finally meeting in person, day to day welfare, travel and transfers, agenda and schedules. They are very accommodating, understanding and highly knowledgeable about their areas of each HEG modules. They are also encouraging; the more I've learnt the more I want to know.

To be honest, I look forward to a spin-off program of HEG, where former students travel to a participating alumni's country of origin where an another module is organised. 

Good luck to future participants, it will change your life. 

Thank you HEG committee for selecting me to be a part of a very prestigious program.

02 Mar 2018 In News

Denis SaillardDenis Saillard is doctor in history and associate researcher at the Centre for Cultural History in Contemporary Societies (CHCSC) at the University of Versailles/Saint-Quentin (Upsay) and at the Cercle (university of Lorraine). His research examines the history of representations and social practices linked to gastronomy

02 Mar 2018 In Testimonials

Nicolle BIRTA

Testimonial of Nicolle BIRTA (2017 student)

HEG: A celebration of knowledge

It's been a while since I attended the Hautes Etudes du Gout program, but even now, when writing this, I still feel the thrill of it. And being the first in my country to take part in the HEG only intensified the excitement.

Therefore, I must confess I came to the HEG with high expectations - that's why I chose to do it, after all. However, to my surprise, even from the beginning, my expectations were exceeded, and as the days went by, I found myself immersed in an incredible universe of discovery and exploration, of knowing more and becoming more. The richness and complexity of the lectures, the overwhelming expertise of the lecturers, their willingness to openly share with us their vast research, their impressive discoveries, their fascinating work, turned every class into a real indulgence. What is more, the invaluable experiences like workshops, visits, demonstrations, and the memorable educational meals only added up to the learning process, turning it
into a unique adventure. One filled with great lessons and lifelong memories.

Was it easy?  Of course not. In fact, I believe the most frequent word I heard during the HEG was "intense." We all wanted to soak up every bit of information - and indeed, we had so much to process over the two weeks. Learnings and topics that sparkled long talks after the classes, meaningful conversations, enriching debates with the colleagues - they all contributed to enhancing the atmosphere and creating the right space for thriving.

Because another significant aspect of the HEG is its multicultural, diverse environment, with like-minded, passionate people having different backgrounds and coming from all over the world. This led not only to great joy but also to beautiful friendships with amazing people, both as persons and as professionals. Having the opportunity to meet each and every one of them, and share this experience together, inspired me so much.

I attended the HEG to learn about gastronomy at the highest level. But in the end, I came back home learning so much more than this: learning about life, people and about myself. And now, as I'm working on my HEG thesis, I recall two words that Mr. Herve This wrote on a book he kindly agreed to sign for me - two words still gravitating in my mind to this day, like a mantra: "Celebrate knowledge!". HEG will keep feeding your hunger for knowledge months after the program ends because attending HEG is indeed like going to a sumptuous banquet of knowledge.

Testimonial - Nicolle Birta, Romania (2017 student)
Food writer

05 Feb 2018 In News

Etudes Hautes Etudes du GoûtLe Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, announces the launch of a scholarship for one of its prestigious programmes, the Hautes Études du Goût (HEG). The €3 750 scholarship will cover half of the training programme fees. Applications are now open. 

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.

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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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