21 Jun 2013 In Testimonials

«  I have always been attracted to the world of gastronomy and taste in general, and so I have always been on the lookout for any training courses that could answer  two questions: “Do I really want to work in the gastronomy sector? And if the answer is yes, then in which sector and in which particular discipline?

Several aspects of the Hautes Etudes du Goût caught my eye: a short training course (important for me), a multi-disciplinary program focusing on taste (both in practice and in theory), and the added obligation of the presentation of a thesis requiring in-depth thought on a particular subject.

Now that I have finished the course, I can honestly say that I was not at all disappointed! All the instructors were of a high quality, all sharing the same passion for the world of taste. An extremely rewarding two weeks with cultural exchanges with the participants from the four corners of the earth.

I realize now that I really want to work with taste; if I haven’t yet worked out exactly how, with all the experiences at the HEG, I certainly have all the elements I need to try and determine my future.

21 Jun 2013 In Testimonials

“ The Hautes Etudes de Goût” , this surprising title caught my eye when I was clicking through the Cordon Bleu website. But what was behind it?

Quite simple to summarize actually – just an amazing experience!

A comprehensive approach to the theme of taste, gastronomy and table arts with top-quality multidisciplinary teaching to a disconcerting level.

A sustained pace over the period of 2 weeks with rewarding cultural encounters (both with the other students and with the teachers) and culinary experiences. We are literally plunged into the Middle Ages with the medieval dinner at the Ferrandi School; and that magical moment with the champagne dinner in the cellars at Veuve Cliquot, or that unique tasting of Chateau Yquem 2009 married with an exceptional dessert at the restaurant Les Crayères in Rheims.

I realize every day how lucky I was to be part of the 2012 class; this experience will definitely be a turning point in my career change into the universe of taste and gastronomy.

04 Jun 2013 In News

Kelly Donati, Winner of the 2013 scholarship for the hautes etudes du gout programKelly Donati is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût. Kelly is a lecturer in gastronomy at William Angliss Institute and previously taught part-time in the Gastronomy program at the University of Adelaide where she completed her Master's degree in 2002. She is also a freelance food writer and a doctoral candidate at the University of Melbourne. She is former president of Slow Food Victoria and continues to work closely with Slow Food Melbourne.

26 Apr 2013 In Success stories

Os mistérios do Abade de Priscos e Outras Historias Curiosas e Deliciosas da GastronomiaThis book is not a book on history, nor a culinary book, It is a book in which food critic Fortunato da Câmara tell us, after an exhaustive and original research, unknowned stories and tasting curiosities about 80 dishes, specialties and ingredients from all over the world, that we enjoy with pleasure on a daily basis, without questioning the reason of their designation, their geographic origin or the personalities related to them.

21 Mar 2013 In Testimonials

PhD student in Molecular Gastronomy. Guro Rognsa

I started my PhD in Molecular Gastronomy during the fall of 2011. The project is an industrial PhD, meaning that I am employed by a company and at the same time enrolled as a student at the University at Copenhagen. I work on my PhD project on a daily basis at the Culinary Institute of Norway, where my colleagues are highly skilled chefs.

Having a master’s degree in Chemical Engineering, I had to learn much about food chemistry and gastronomy when starting my PhD. I was therefore very glad to be able to attend HEG in 2011. The two weeks in France taught me much about the various aspects of gastronomy, and this knowledge has been very useful in my daily work ever since.

Another positive aspect of the HEG studies was the stay in France and all the interesting included activities. I did my bachelor’s degree in France, and it was very nice to go back and discover more about French gastronomy and culture.

Thesis : The Nordic food trends: contributing factors and development

28 Jan 2013 In Testimonials

Marisa D'VARI - Luxury travel and fine wine writer


Mr. Remi Krug and Mrs. Colette Padet have organized one of the most intriguing multi-disciplinary courses in the world, with a diploma for successful students coming from the prestigious University of Reims. Edwige Sibille, project manager, spends the entire year orchestrating the stimulating program with energetic experts from France's top universities, and arranging the well-chosen and often sumptuous venues for teaching dinners and lunches.

Beyond the unique educational aspect, what I valued most was the opportunity to meet exciting colleagues who share my interest in wine and gastronomy from around the world, as well connect with the gastronomic thought leaders in France.

Mrs. Padet and Mr. Krug explained that students are "ambassadors" for this program, and it's true -- I heard about it from a trusted colleague (and HEG graduate) in the Masters of Wine program, whose opinion I respect very much. Everything she said turned out to be 100% true, and in the fullness of time I hope to obtain my diploma, re-unite with my 2012 class, and continue our connection through our HEG blog.

21 Jan 2013 In News

Hautes Etudes du Goût 2013 scholarshipLe Cordon Bleu International is proud to announce the 2013 Hautes Etudes du Goût (HEG) scholarship, which will substantially help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programs. Le Cordon Bleu scholarship will award the winner with € 3,000 towards this elite multi- disciplinary program in gastronomy (the total current price is € 6,000). All costs for lectures, translation, events, accommodation, meals and transport (round trip Paris - Reims) are included.

09 Jan 2013 In General Content

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The site may include links to other websites or other Internet sources. The Institut des Hautes Etudes du Goût, de la Gastronomie et des Arts de la Table cannot be held responsible for those sites or external sources, and declines any responsibility for the content, advertising, products, services and any other material available on or branching off those sites and external sources.

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21 Dec 2012 In General Content

Welcome to the HEG Extranet!

You will find:

    • an alumni directory (please e-mail us any new data, so that we can update your profile)
    • access to some of the theses of fellow alumni who have agreed to share their work with you.

We hope you will find this tool useful!

Enjoy your visit.

The HEG team.

19 Dec 2012 In General Content

Contact us form

 

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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