04 Dec 2012 In Testimonials

Cooking instructor in a hotel management school

« For a long time my goals and wishes were to become a better teacher and I did my best to keep on studying by reading and collecting information as much as I could. My first acquaintance with the HEG program was "love at first sight". Trying to frame this "once in a life time journey to the Olympus of knowledge and gastronomy" in a few words would be almost a sin.

Still, I am willing to take the risk. Or like old Frank Sinatra sang "Start spreading the news" I want to shout to the world something huge is happening in France once a year!

It has been a spiritual, emotional, professional and international experience. Now almost three months after being back home to family and work I still find myself occupied with this journey on a daily basis.

At home I absorb. I read, learn, translate and work on the great amount of material, wisdom and knowledge we were privileged to learn from the best of the best.

At work I pick the fruits every day. YES I became a better teacher. I can't say I am done, and the way hopefully will never end. And still with a hand on my heart, life looks brighter.

I was promoted at work. I got some brand new projects; I opened new advanced culinary courses for an official diploma, and every day a new door or window is opening to me.

Every minute of the day, I realize how much I learned and enriched myself in so many ways. It was more than anybody with a passion for food and gastronomy could dream of ».

Thesis : the Israeli Breakfast : development and characteristics

04 Dec 2012 In Testimonials

President of a food marketing and recipe development company

« I loved the HEG program. It turned out to be more than I expected. In so many ways the course lecture content was relevant to current and future professional and personal projects. Some lectures opened up new areas of interest. The additional knowledge I gained from taking this course allows me to offer more specialized expertise to my clients. Meeting students from many different cultures was a huge plus and added to the experience - I look forward to staying in touch with everyone ».

04 Dec 2012 In Testimonials

Account planner in an advertising agency

« My interest in the diploma stemmed, first and foremost, from a personal interest in gastronomy and from a strong desire to acquire a richer and more in-depth understanding and knowledge of its workings. The all encompassing nature of the course appealed to me greatly.

The content of the course was as varied as it was interesting. The lectures were as exceptional as they were intriguing. All those involved, from the students, lecturers and our wonderful course facilitators enriched the experience all the more.

My role as an account planner in a large advertising agency requires rigorous questioning and scrutiny of consumers in an attempt to differentiate between mere 'fashion' and real cultural trends, always with the understanding that richer knowledge leads to greater, more creative advertising. This diploma, in much the same way, uses these same investigative skills, leading to a much greater understanding and appreciation of the wonderful world of gastronomy.

The diploma genuinely exceeded my already high expectations. It was professional, well organized and a pleasure to be part of.»

Thesis : The privilege of time: a critical analysis of the seemingly elitist Slow Food movement in Ireland

04 Dec 2012 In Testimonials

Pastry chef, owner of "Penny's Pastries", a catering company specialized in desserts for those with specific dietary preferences: diabetic friendly, vegan, gluten-free and organic

« I initially applied to this course thinking I would learn more about food. I had no thoughts of meeting people, learning about wine or learning about the history, background or why people have certain eating habits. I just wanted any knowledge about food that I could get!

I was pleasantly surprised when I took this course! Not only did I meet a GREAT group of people, some of which I still keep in contact with today, but I learned a plethora of information that is with me for life! I feel smarter to know why we eat how we do, and the history behind that. The course is so perfectly designed to further advance anyone's career, not only those in the food industry! I feel like a smarter chef because I can give the why, where and how behind my cooking now. It's just brilliant!

I never in my life expected to write a thesis and although I am not finished yet, the process has been wonderful. I have learned more about myself from a tiny topic, than I have over the 27 years I have been alive. I owe this course my health. I feel smarter and most of all, I've come to an acceptance of myself that I don't think was possible without this course. I would give anything to do it again, however, I don't think an experience like that could be duplicated.»

Thesis : Second helpings, Please! Why a large number of people (adolescents and older) lose their innate ability to regulate their food intake in reaching a level of satiety

04 Dec 2012 In Testimonials

General manager of Gastronomika Italia (a fine food & wine marketing company based in Parma)

« I decided to apply for the DUGGAT’s program almost immediately after having read its lecturers and contents, as I was looking for a course that could achieve my knowledge about themes related to food from different perspectives.

The courses gave me some useful tools (from the scientific, economical, sociological and historical side) to read and understand the world of gastronomy, decoding new trends and classic views. In addition to the academic activities, I appreciated the several superb ‘practical approaches’ (dinner-events, tastings, visits and cooking at Le Cordon Bleu in Paris) that completed the learning-program and made it really special.

So, the two weeks multidisciplinary DUGGAT’s program really met my expectations to achieve my know-how and to focus future projects and ideas. Also, being in a great group of food-passioned people coming from 11 countries it was an extraordinary experience, professional and human. BELLISSIMO! »

04 Dec 2012 In Testimonials

Director of Swannanoa School of Culinary Arts (North Carolina, USA)

« The title "Les Hautes Etudes du Goût" immediately intrigued me. "Taste": so many perceptions are wrapped up in this one word! Just reflecting upon those five letters (four in French), one begins to salivate, the senses awaken, and then the thoughts turn to all the various ways in which different individuals display their tastes, not only through the food they choose to eat and share with others, but in the choice of a mate, a house, clothing, hairstyle, musical preferences, and all other manner of self-expression.

As director of a culinary school in North Carolina, in which I strive to communicate the French passion for food, linked with the education of the palate, two weeks of immersion in the study of taste seemed like a must. The variety of styles and preferences of the professors was a study in taste itself, with one of the highlights for me being the fiery enthusiasm of Hervé This for a line of thinking he has created.

But by far the greatest value of the experience was the meeting of minds between the students, who hailed from far afield and had each made sacrifices to free themselves from their busy lives for two isolated and wondrous weeks. Being in the company of like-minded souls, lapping up the learning like eager children, although it had been decades since many of us had entered a classroom with pen and notebook in hand, savoring two-star meals and three-star wines, making friends for a lifetime...this is worth more than all else put together.

My hat is eternally raised to those who created and who execute the Hautes Etudes du Goût. You've done the world a great deed!».

Thesis : A question of Taste

04 Dec 2012 In Testimonials

Co-manager of Marmiton.org, a website dedicated to cooking recipes

"I was looking for a short and efficient training program which would give me a more global and comprehensive vision of the sector I am working in, that of gastronomy, the food industry and the media related to these areas.

My professional contacts and the sound management of my company demand an amount of knowledge on the various jobs within the world of gastronomy and taste which go beyond my level of enlightened amateur.

In this respect, the Hautes Etudes du Goût have fully answered my needs. We have all been challenged and opened in our conception of what gastronomy and taste were about."

Thesis: Pleasure in the act of eating

04 Dec 2012 In Testimonials

Executive chef/owner of a catering business

"I applied for this course because I wanted to make a difference in my catering business by learning new things in gastronomy matters.

Besides, I was very attracted by the fact that it was a multi-disciplinary course.This really caught my attention.

At first, I was intrigued how HEG program would be. In the end, it surprised me in lots of ways. It gave me a very diverse and complete way of analyzing taste, people’s conduct towards food and wines.

I'm still trying to process all the information that I received during my stay in France. My experience at HEG was really amazing. Many people asked me why I didn’t choose a more practical course, but I was looking for something different.

I think that I can develop my practical skills during my whole life, but to change my perspective towards food and people's needs was what seduced me the most. And I believe that this was what HEG brought me".

04 Dec 2012 In Testimonials

Chef/owner of a culinary educative program for children and teenagers

"My two weeks spent in the HEG program were life changing.

I learned more than I ever expected I would and have a renewed passion for learning about the food industry in general after hearing so many lecturers and their passion.

I am an entrepreneur and culinary teacher and I know that I will be a better teacher to my students because of the HEG program. I have new ideas for a curriculum to teach, for example I plan to host a Medieval Dinner of my own for some of my older students.

I have even taken a bit of French culture back home with me; before HEG, at my business, we either skipped lunch or ate it at our desks while working. After HEG I have implemented a 30 minute lunch period where all of my staff eats together as a group. This has brought us closer together in just a few short weeks and we have gotten some really great ideas for improvements for the business in these short periods.

It is always good to remember that food brings people together in a way that nothing else can, we teach this to our students but in our own busy lives managed to forget.

HEG and the great friends I made reminded me of how important meal time is in all of our lives ".

04 Dec 2012 In Testimonials

Creator of an education program that promotes great food, the Culinary Arts and personal self development amongst young minds

« The HEG program was an eye-opener for me, and extended well beyond the scope I imagined it would. While it is filled with extremely enjoyable and relevant events and excursions - not to mention an abundance of exquisite food experiences - make no mistake: it is an intensive and rigorous program that offers an array of diverse subjects and ideas all related to aspects of food and wine production in France. The lecture themes cover all the high sciences (biology, chemistry, physics, psychology, social behavior), law, economics, politics and more, in a series of fun and interesting food topics.

The teaching faculty is sourced from the best institutions in the country, and each brings with them a unique style of delivery. Like all good intensive programs, this one is designed to initiate interest and discussion during classroom sessions, leaving the student eager to further explore the topic in more depth at the program's end. It's the best kind of learning experience.

As a food and cooking educator to young minds, the HEG program provided me with a myriad of invaluable material to enhance my learning modules. From the innate and learned taste behaviors of babies, to the laws governing terroir products in France and Europe, to the nature of raw vs. pasteurized cheeses, to the arguments for and against molecular gastronomy (art or eat ?), etc. The course has supplied me with valuable subject material as well as authority with which to influence the eating styles of my student charges. And the learning goes beyond the classroom, in the many lasting friendships I've made among my course colleagues from around the world.

Yes, you'll be quite learned and quite exhausted at the end of it, you will put on 14 pounds in as many days, and will burn your hands at least once on a hot pan handle - but I wouldn't trade the experience for any other. »

Thesis : From Banking to Baking : One man's journey teaching young minds the importance of healthy nutrition, and how to cook - through explorations in gastronomy and the Culinary Arts.

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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