10 May 2016

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

03 May 2016

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

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

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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