Susan BASILE (Australia) - Alumna 2014

From Le Cordon Bleu Australia to the Hautes Etudes du Goût Program

At the time I first learnt of Hautes Etudes de Gout I was in between semesters at Le Cordon Bleu Sydney where I recently completed my Grand Diplome. I was immediately excited and fascinated by the offerings of the HEG Diploma and was eager to attend as soon as possible.

HEG was the most interesting and holistic approach to a topic I have ever encountered or imagined. The program was intense but also very well organised, balanced and translated.

New information, ideas, cultures, opinions and experiences challenged and expanded my thinking and introduced new perspectives well beyond the course definition.

A great aspect was sharing meals and conviviality, learning experiences, thought provoking discussions and discovering the inspirational stories of my fellow 2014 students and former students who had returned for the HEG 10 year celebrations.

Make it your goal to attend. HEG is a wonderful opportunity to enhance your knowledge and curiosity of all things gastronomic. I am now more inquisitive and have developed a heightened sense of taste and smell. I am noticing things scientific and cultural to which I was previously oblivious and use and share my new knowledge and increase my understanding every day.

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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