20 Feb 2017 In Testimonials


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

14 Sep 2016 In News

I am Airah Galamay, and I’m a Le Cordon Bleu graduate, a chef-in-training and an entrepreneur from the Philippines. I decided to apply for the HEG program because I wanted to develop a wide perspective of food as a chef.Airah Galamay - Alumna 2014

14 Sep 2016 In Testimonials

Balakrishnan Selvakumar

As someone who enjoys gastronomy and spends much time thinking about it, the Hautes Études du Goût programme intrigued me for its location in France, its multidisciplinary nature, and the opportunity it provided to write a university thesis based on an original topic of choice. Having attended the program, I also enjoyed the diversity of people I met among teachers, colleagues and alumni.

My research interest, to understand the relationship between gastronomy and human behavior, formed the basis of my HEG thesis. It also made me change my career from an academic researcher in the field of neuroscience to teacher in an independent school that included the opportunity to design and teach a yearlong course about gastronomy and human behavior as might appeal to high school students.

Soon after I attended the HEG programme in October of 2013, and much before my current teaching job, I started a blog (www.madrasbala.com) to write informally about my everyday interest in gastronomy and the human element involved therein. I use the blog as an outlet to express my perceptions and analysis of gastronomy as well as to engage in discussion with a broader audience and learn from their perspectives and experiences. The blog draws from the humanities and the sciences; from gastronomical memories extending to childhood; from the diverse conversations I’ve had with people; and, from an interest to use photography to express gastronomy. I write about what appeals to me about gastronomy at the moment, and what questions arise. Much to my delight, I have enjoyed the interactions I’ve had with people through the blog, including making new friends, and understanding older ones better.

14 Sep 2016 In News

Etudes Hautes Etudes du Goût 2016The Le Cordon Bleu Hautes Études du Goût are about to welcome participants of the 12th class on October 10th for two intensive weeks of classes and educational workshops.

17 Aug 2016 In News

Bourse d 'études Hautes Etudes du Goût 2014As part of the 2016 Fête de la Gastronomie, Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is hosting a round table on the theme 'Gastronomy, an opportunity for everyone to eat well' (conference given in French only). The round table will take place on Friday 23 September 2016 from 3pm to 5pm with 3 top culinary experts.

20 Jul 2016 In Guest lecturers

Sidonie_NaulinSidonie Naulin is a sociology lecturer at Sciences Po in Grenoble and researcher at the Pacte laboratory. Her PhD delt with food journalism.

20 Jul 2016 In Guest lecturers

Demet GÜZEYDemet Güzey is an culinary researcher and writer from Istanbul.

20 Jul 2016 In Guest lecturers

Pascal_SchlichPascal Schlich is director of research with INRA (French National Center for Agronomic Research) and scientific leader of the ChemoSens platform at the Centre des Sciences du Goût et de l'Alimentation in Dijon.

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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