28 Feb 2014

Hubert Richard

Hubert Richard is Professor Emeritus with ENSIA (Ecole Nationale Supérieure des Industries Agricoles et Alimentaires - Agricultural and Food Industry Institute).
His research focuses on: Flavor chemistry and volatile compositions (spices, essential oils), Carbon dioxide extractions (pepper, vanilla, lilac and rose flowers) and Antioxidants (studies on rosemary and sage).

20 Feb 2014

Developing a cheeseSince ancient times, man has been confronted with the problem of conserving food. You can all agree that fresh milk “turns” after a few days or within a few hours at room temperature. In other words, when it breaks and you can see the separation of liquid and a forming of white mass.

20 Feb 2014

Anne KolivanoffAfter studying law and specializing in the history of art, Anne Kolivanoff earned her diploma as an Art Auctioneer but never actually took up the profession! After trying her hand at antiques dealer and art dealer, she has become a recognized authority and lecturer on the workings of the art market, objets d’art and tableware; she also teaches on a regular basis at the professional training institute attached to the Hotel Drouot in Paris. We met her..

04 Feb 2014

Franck RamageMr Franck Ramage has always strived to perfect his own skills and convey his passion for wine. After working as sommelier in Michelin star restaurants, he became a Professor of Sommellerie, a lecturer, a leader of the Grand Tasting Master Class and a leader of several enology clubs. In 2011, he became part of the prestigious Le Cordon Bleu team as the manager of Wine Department and responsible of Wine and Management Program. We met him…

31 Jan 2014

LCB Scholarship for the Hautes Etudes du Goût programFuel your passion for gastronomy! Le Cordon Bleu International is proud to announce the 2014 Hautes Etudes du Goût (HEG) scholarship, which will substantially help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programs.

15 Jan 2014

Interview Vincent Marcilhac - Wine and Cheese conference - Le Cordon Bleu ParisVincent Marcilhac is professor at the University of Cergy-Pontoise, author of many publications and  the President of Geofood Association. Specialized in luxury foods and geography, he has opted for a cultural approach of gastronomy. He has obtained numerous awards for his publications, especially for his geography thesis on luxury foods, carried out as part of his Ph.D in 2011. We met him…

04 Nov 2013

Haute Etudes du Gout 2013 ClassHautes Etudes du Goût (HEG) welcomed this year their 9th Class : 25 participants from Australia, Brazil, Canada, China, France, India, Latvia, Lebanon, Philippines, Singapour, United Kingdom and United States. They work as chefs (restaurants, flight catering companies, private yachts), tourism operators, event planners, food journalists and writers, lecturers in culinary arts, researcher in neurosciences, restaurant consultant, caterer, medical doctor and founder of the São Paulo Association of Sommeliers, founder and CEO of a gastronomic restaurant chain, etc...

04 Jun 2013

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.

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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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