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...

 

06 Feb 2015 In News

Scholarship 2015

Le Cordon Bleu International is delighted to announce the 2015 Hautes Etudes du Goût (HEG) scholarship. Apply to win Le Cordon Bleu scholarship for the Hautes Etudes du Goût 2015 program.

 

13 Nov 2014 In News

Champagne

Champagne is a region to the East of the Ile-de-France. It covers the Aube, Marne, and Haute-Marne departments. Reims -- the "City of Coronations" -- is the capital of the region. Reims, is alos the city welcoming the HEG students every year.

 

04 Nov 2014 In News

10 ans HEG

On October 20 2014, the Hautes Études du Goût (HEG), Reims Champagne-Ardenne University and Le Cordon Bleu International organized a number of events to celebrate the 10th anniversary of the Hautes Etudes du Goût Program with its Chairman, professors and researchers, current and former students.

29 Sep 2014 In News

QuinoaQuinoa, of which over 2000 varieties exist, is a herbaceous plant of which the grains are harvested after maturation. Belonging to the same family as the beet (beetroot), quinoa is often wrongly thought to be a cereal.

09 Sep 2014 In News

10 ans HEG

2014 is a very special year for the Hautes Études du Goût, as we celebrate our 10th anniversary. An extraordinary 10 year adventure: Offering professionals, from nearly 40 countries and 30 different professions or with different savoir-faire, who are curious and passionate about learning, a unique multidisciplinary training program which covers the numerous components that make up the world of taste.

 

06 Aug 2014 In News

BlueberriesBlueberries are light to dark blue-violet in color and grow in Northern America and Europe.  Belonging to the cranberry family, this cousin of the cranberry exists in a number of varieties.  Rich in vitamin C, it contains high levels of antioxidants.

19 Jun 2014 In News

Mary BrightonAfter studying Economics and Political Science at Rutgers University, Mary worked two years in advertising in New York City. She realized her passion was in wellness and nutrition and she changed direction and moved out west where she obtained her Master of Science in Nutrition with a certificate in Exercise Science from Colorado State University in 1994.

 

02 Jun 2014 In News

Hervé Marziou

Hervé Marziou is passionate about everything to do with beer:  History, production process, tasting, food and beer pairing.  He went on to become Heineken France’s beerologist for a number of years.  He was one of the participants on the first Hautes Etudes du Goût program in 2004. We met him…

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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