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
  • 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.

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

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.

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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