04 Apr 2016

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

17 Mar 2016

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

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

Bourse 2016

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


08 Jan 2016

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

06 Nov 2015

Meet Kea-Lynne Bawtinheimer, HEG 2013 Graduate and discover her thesis: 'Plating Up   Pleasure:   Will an understanding of the   gastronomic   persona   of the   modern   American   diner   provide   a   recipe   for   success in   American   restaurants.'

From a professional standpoint, Kea brings forth over 10 years of leadership in the areas of marketing, communications and event management in both the business and the not-for-profit sector.Kea-Lynne Bawtinheimer

05 Nov 2015

Hautes Etudes du Goût graduation for students of the 2014 class

The graduation ceremony for the Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table, awarded by Reims Champagne-Ardenne University, was organized at the Cellier on October 19, 2015.HEG 2015

05 Nov 2015

2015 HEG - An exceptional program for a passionate and enthusiastic 11th Class

14 participants of 13 different nationalities, who were extremely motivated and eager to enhance their knowledge, made up the Hautes Etudes du Goût class of 2015.HEG 2015

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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