24 Jul 2015 In News

New guest lecturers 2015The Hautes Etudes du Goût – Advanced Studies in Taste program is purposely built on talent and knowledge to allow students to come face to face with the most distinguished researchers, university teachers, and professionals, recognized for their expertise in their given discipline.
In addition to the fundamental teachings that make up the HEG program, each year the Educational Committee offers supplementary lectures to complement the array of topics covered during the program.

20 Jul 2015 In Guest lecturers

Sylvie LortalSylvie Lortal, PhD – Microbiology and food science
Research Director at Inra

Sylvie conducts an applied and basic research on cheese microflora for the past 25 years, exploring in particular the mechanisms of cheese ripening, the in situ activity of key enzymes and the biodiversity of technological properties among lactic and propionic acid bacteria.

16 Jul 2015 In Guest lecturers

Joël DoréResearch Director at INRA, Joël is Scientific Director of MetaGenoPolis,a Unit of the Micalis Institute “Food and Gut Microbiology for Human Health”.

07 Jul 2015 In Guest lecturers

Sylvie AmarFormer student of “ENSCI Les Ateliers“ (French national school for advanced studies in design), Sylvie Amar opens her design studio in 1997. Very quickly, her sensitivity for the culinary world brings about her first creation, her famous cooking hammer, and a first prestigious collaboration with Pierre Gagnaire.

19 Jun 2015 In News

Adrianna Jaworska, Winner of the 2015 scholarship for the hautes etudes du gout programAdrianna Jaworska is the winner of the scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût.

06 May 2015 In Testimonials

MCTI - Culinary Arts Instructor

I am pleased to say that this program is one I will never forget !

There were twelve different countries represented at this course. The dinners that were included were designed to be educational experiences. We had to find flavors, aromas and spices. We understood how important aroma was to everything we eat. The program was an eye-opener for me. It was an intensive and rigorous program that offers an array of diverse subjects and ideas all related to aspects of food production in France.

As a chef instructor I feel that, the HEG program provided me with so much invaluable information and, contacts that I am still utilizing today. I have brought the HEG program into my classroom with the use of Skype. The students in the October 2014 HEG class are educated giving professionals that my students had the great privilege to speak to. For example a food scientist in the Netherlands, a chef in Israel and soon they will be speaking to a nutritionist from France.

The course has supplied me with valuable subject material. The benefits to my students started immediately : for example, they learned that eating well requires more than just food, it is a social activity.

I explained to the students that the French believe that eating satisfies emotional as well as physical needs. Students discussed how and why the social component of the American style of eating is often absent.

Students discussed what is missing in the current Obama initiative to fight obesity. After observing and analyzing the difference in social norms, the students requested the opportunity to apply their new knowledge and to test some theories that they were curious about. Our next class project will have the students designing and implementing a survey to compare the socialization aspect of the French dining culture with the current eating habits of Americans.

Also, my students had the privilege of Skyping with an Israeli chef that I met in the Hautes Études du Goût course. He owns two restaurants in Israel, one of which is Kosher and the other a French Bistro. He did a live cooking demonstration for the students and introduced them to local spices and herbs from the area he lives in. He gave the students advice on what it takes to be a great chef and they were able to “meet” his customers in the restaurant. There was a Q & A session where the chef and his staff answered the student’s questions.

This is just the beginning of the many education benefits that my students and I will reap from this opportunity I was given. This November the students will Skype with the Dean from Le Cordon Bleu in Tokyo, as well as a food scientist I met from Turkey and a young restaurant owner entrepreneur from Texas. Additionally, I am planning lessons to bring my classes much of my new-found knowledge of food science that I learned from the world renowned scientist, Herve THĺS.

01 Apr 2015 In News

7mayMay 7, 2015 - 6:30 pm at Le Cordon Bleu Paris - Introduction to Culinary Photography

Workshop led by photographer Emilie Gentils.


16 Mar 2015 In News

1 april

Christophe Lavelle is a research scientist at the CNRS (French National Center for Scientific Research). Working in the National Museum of Natural History in Paris, he studies food in its various aspects (physical, chemical, biological, anthropological, technical and artistic). He teaches in many French Higher Education Institutions...


25 Feb 2015 In Testimonials

Foodservice Innovation and Marketing Manager

What is taste? What is the role of magical thinking in what we call good food? How can aroma chemistry help us eat healthier? Whatever is your burning food question, bring it to HEG...This two week program offers a multifaceted study with a successful blend of learning styles. The program consists of lectures from world class food experts, demonstrations from talented chefs of Le Cordon Bleu Paris and educational visits and dinners at exclusive locations in Paris and Reims. You can even work on writing a thesis to get a Diploma from the University of Reims.

I have a PhD in Food Science and I work in innovation management within the foodservice industry. I wanted to identify areas to explore in order to develop as a food writer and get more active in critical food studies and food education. I have found the HEG program while I was searching for a high level study in gastronomy, which would bring critical social and scientific questions of food around the table with good taste. And I did very well choosing this program!

The HEG program gave me new lenses through which I can look at food and taste. In no other training could I hear about the bubble dynamics in champagne in the morning and contemplate about the significance of spices in medieval cuisine in the afternoon. Thanks to this program, which was thoughtfully designed and perfectly executed, I now have made good progress in my explorations in food studies. Not to forget that I have also made inspiring food friends from all over the world to share my passion, experience and ideas. I raise my glass to the 10 years of the HEG!

18 Feb 2015 In News

11 marsMarch 11, 2015 6:30 pm at Le Cordon Bleu Paris - The Birth of Bread Gastronomy. How artists and photographers have elevated bread to the realm of the sublime?

A staple food for centuries, and still so for many people on earth, bread has gradually become an integral part of gastronomy, with sourcing, fermentation and cooking methods being of upmost importance. This repositioning is a result of the increased interest that top Chefs are taking in bread and the way in which artists and photographers have showcased it...


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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