28 Jun 2017 In News

Bhatia Dheeraj is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programmes: Hautes Etudes du Goût.

Bhatia Dheeraj is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programmes: Hautes Etudes du Goût.

15 Jun 2017 In Human and Social Sciences
  • Anne Parizot has a PhD in Linguistics and is a Professor at Reims Champagne-Ardenne University. She teaches semiotics, communication, linguistics and socioterminology.

    This lecture aims to position gastronomy in an encompassing context which connects the 5 senses to semantics. This will be done by addressing the way in which the senses communicate through the intermediary of words, images and representations which build a flavoursome imagination between the Chef and the guest.

    As such, the name given to a type of cuisine or dish, or the image with which they are associated, are elements which reveal the identity and the symbols of a society which is trying to find itself, with transparency and opacity intertwined.

    From the taste of dishes to the taste of others, is the gastronomic dish a fragmented temporality and space reunited?
15 Jun 2017 In Human and Social Sciences
  • Frédérique Desbuissons is a lecturer in the history of modern and contemporary art at Reims Champagne-Ardenne University and a member of the Cultural and Social History of Art host research team at Paris 1 Panthéon-Sorbonne University.

    Grévin is not the only museum to have welcomed Michelin-starred Chefs during the past decade: in 2007, Ferran Adria was a guest at Documenta, one of the most significant contemporary art exhibitions, which usually takes place in the city of Kassel. This year, Alain Passard, Chef of L'Arpège restaurant, was given "carte blanche" by the director of one of France’s most important museums outside of Paris, Lille’s Fine Arts Museum. What can this emergence of Michelin-starred Chefs on the museum scene teach us, not only about cuisine and its ability to awaken our senses and our imagination, but also about ourselves and our relationship with food and gastronomy?
15 Jun 2017 In Guest lecturers

Frédérique Desbuissons

Frédérique Desbuissons is a lecturer in the history of modern and contemporary art at Reims Champagne-Ardenne University and a member of the Cultural and Social History of Art host research team at Paris 1 Panthéon-Sorbonne University.

15 Jun 2017 In Guest lecturers

Anne_Parizot

Anne Parizot has a PhD in Linguistics and is a Professor at Reims Champagne-Ardenne University. She teaches semiotics, communication, linguistics and socioterminology.

 

 

03 Apr 2017 In Testimonials

Baumann Andreas

In my humble opinion “Hautes Etudes du Goût” (HEG) is quite a unique programme! The multidisciplinary on site teaching is combined with interesting field trips as well as educational food and wine/champagne pairing dinners. And there is a final research paper about a subject that is related to the culinary world/hospitality industry.

I am writing my paper about «Quality Management in the Hospitality Industry» developing service as well as food and beverage (F&B) standards. The aim of the paper is to transform immeasurable and intangible theory into measurable and objective standards. I have chosen the subject because it allows me to interrelate my professional background in quality management to the theory I studied at HEG, Ecole Hôtelière de Lausanne (EHL), eCornell-Online Learning from Cornell University Ithaca/New York, The International Butler Academy (Butling & House Management School by Royal Appontment) in The Netherlands, The British Butler Academy London, The German Wine School Koblenz, WSET and the Court of Master Sommeliers.

A key reason for joining the programme was certainly my continuous goal to acquire further knowledge about all facets of the hospitality industry in order to become a better quality assurance consultant. I can say that the knowledge gained from the course widened my horizon about food and beverage from a theoretical, analytical & sensorial point of view and therefore improved my skills to assess and analyse dishes in a most objective & professional manner.

Another reason for pursuing the Advanced Studies in Gastronomy and Taste was the fact that I am a firm believer in continuing professional development (CPD). Professional development respectively advanced studies are an opportunity that allow an individual to gain new knowledge or acquire additional skills. Hotels, restaurants, and other hospitality businesses are seeking people who not only have a general understanding of the field but who can also utilize the latest skills and trends in order to perform well in their role. Regardless of the industry, no professional’s education is ever complete until the day they retire. There are always new techniques to explore, new trends to implement or new data to analyse.

I would also like to salute my fellow peers as they all added immense value to the classroom thanks to their rich and diversified backgrounds. Out of the classroom we are attending Bordeaux Primeur Week 2017 with some HEG classmates and in May we are going to be members of a jury selecting the next white wines to be served on Lufthansa’s First Class. 

03 Apr 2017 In News

« Le repas au cinéma » by Hélène Lassalle - Alumna 2011Hélène Lassalle - Alumna 2011

20 Feb 2017 In Testimonials

Sapna ANAND

HEG 2016 Alumna

When I applied for the Hautes Etudes du Gout course I was not sure what to expect. I went with an open mind. The whole experience from the day one to the last day of the course was a surprise bringing together individuals who were creme de la creme of the cuisine world. Imagine yourself surrounded by the Oscar winners of cuisine.

Years of Research in cuisine by leaders such as Prof Hervé This and others who taught during the course expanded our knowledge from classic French to Modern methodologies. Everyday it was a new experience and changing my life completely. Most importantly I discovered a different part of me that I never new existed, the part that opened up my mind and thus opening up a new world. I learned to be couragous and explore.

HEG taught me that learning never ends and there is a lot more to the word FOOD than we know. I am looking forward a new life and explore a new world after HEG.

13 Feb 2017 In News

Bourse 2016

Are you ready for a unique experience? Le Cordon Bleu Scholarship for the Hautes Etudes du Goût (HEG) 2017 programme.

 

14 Nov 2016 In News

We met with Sona Bahadur at Le Cordon Bleu Paris institute when she came for the HEG 2016 session. Read her interviewSona Bahadur with Chef Boudot

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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