07 Jun 2016 In News

Sona Bahadur is the winner of the partial scholarship offered by Le Cordon Bleu International.

Sona Bahadur


10 May 2016 In News

Discover the testimonials video! Listen to the Alumni testimonials and learn about the courses, guest lecturers and diploma.Alumni testimonials video

03 May 2016 In News

Edwige Régnier tells us more about the Hautes Études du Goût Programme (HEG) created in 2006 by Le Cordon Bleu Paris in partnership with Reims University. The Hautes Études du Goût programme provides a unique, multi-disciplinary training which aims at putting forward all the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining.Edwige Regnier, Programme Manager

04 Apr 2016 In Testimonials

Robyn Gaiter, Alumna

From the bubbly mind of Herve This to the science behind the bubbles in champagne, within the Le Cordon Bleu HEG diploma you will find favourite topics and conversations. You will also develop new favourites from subjects that you previously knew little of.  The course is varied and intense. Come with an open mind and your senses will leave rewarded with knowledge far beyond any other educational program.

The Haute Etudes du Gout Diploma was my final unit of the Master of Gastronomy and Tourism program with Le Cordon Bleu and Southern Cross University in Australia. This is two weeks of excellent French content about numerous topics of gastronomy, not only from expert lecturers and professors but also passionate educators who want to share their information. This information often includes decades of study into topics and is delivered to the students in a cultured format.
Added to the education of the program is the sharing of authentic French food among likeminded colleagues. Education and themed dinners, bistro lunches,  wine matching and champagne tasting at various temperatures in beautiful champagne houses. What is not to love about this style of education..?

This was my first visit to Paris and Reims and I truly encourage all of my Masters colleagues – and anyone passionate about gastronomy - to complete this program.

04 Apr 2016 In News

The Problem of Pleasure: Historical and Contemporary Perspectives on the Morality and Ethics of Eating Well Kelly Donati

17 Mar 2016 In News

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, will be giving a series of free culinary conferences by eminent University professors, researchers and experts in the food sector. These two hour conferences give those who are passionate about this field the chance to learn all about the scientific, sociological, historical and economic influences of a chosen theme linked to gastronomy and to interact with professionals from the culinary industry. Conferences 2016

27 Jan 2016 In News

Meet Demet Güzey, HEG 2014 Graduate and discover her thesis: 'Food rituals and rites of passage among some of the ethnic minorities in Istanbul and reflections on food and social integration.' 

Demet Güzey is a food and wine expert from Istanbul. She earned a Ph.D. in Food Science from the US, and held various industry jobs as a product developer and innovation manager based in the Netherlands and France, before she has focused her attention to gastronomy and food writing.Demet Guzey

22 Jan 2016 In News

Bourse 2016

This year again, Le Cordon Bleu offers a scholarship for the Hautes Études du Goût (HEG) programme.


21 Jan 2016 In Testimonials

José Luis Cabanero, Alumnus

I learned about Hautes Etudes de Gout during my studies at Le Cordon Bleu Madrid, I saw it as a good studies continuation to gain a deeper understanding about the culinary world.  From day one I was positively surprised about the deep knowledge exposed by the various professors and discovered wider aspects of Gastronomy.

A few weeks after the course I found myself providing deep insight into a variety of aspects pertaining to the gastronomic field, some of them out of my interest before, and also with stronger view in areas that were one of my core subject matters before the course. 

Professionally I run a gastronomic projects Business Incubator, Eatable Adventures. The variety of domains we need to cover is certainly wide, Hautes Etudes du Goût has reassured my ground in most of the areas needed to effectively manage new businesses and also has opened up and provided solid ground in new areas that are proving very relevant to develop these businesses. It is certainly a strong push into how to nurture good food based businesses. 

There are certain areas that were surprising for me; how tradition, going back to middle ages, shape a country culinary environment, how important is nutrition in our life, how taste can be managed and how it influences our eating habits, etc. Certainly areas I have discovered and feel compel to continue researching. 

The Off-class experience also had a remarkable impact, having previously obtained a Diplôme de Cuisine by Le Cordon Bleu Madrid I could experience Gastronomy in depth, understanding better the learnings from this training and how excepcional modern gastronomy is based on traditional techniques.  These learning events were an experience on their own, they proved to be a relaxed environment to interact with French top talent in the gastronomic field, providing an excellent insight on who a multiple and diverse companies excel in their own domain.

A fundamental part of the course are your peer students, in just two weeks we developed a solid team; we had interesting conversations among us and are still in close contact, advising each other as needed. To be a part of that team of students with similar goals and the will to collaborate and help when needed is a key component of the programme. 

A key take away for me was the definition of Gastronomy as the sum of excellent products, excellent techniques and love for what you do. Clearly Hautes Etudes du Goût is built upon the roots of that definition, excellent faculty, excellent programme and a team of experts that love to transmit the meaning of gastronomy to the world.

08 Jan 2016 In News

Discover the new video! Listen to the Alumni testimonials and learn about the courses.HEG new video 2015

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

  • Phone: +33 6 60 46 40 81
You are here: Home News Items filtered by date: December 2016