04 Dec 2012 In Testimonials

Pastry chef, owner of "Penny's Pastries", a catering company specialized in desserts for those with specific dietary preferences: diabetic friendly, vegan, gluten-free and organic

« I initially applied to this course thinking I would learn more about food. I had no thoughts of meeting people, learning about wine or learning about the history, background or why people have certain eating habits. I just wanted any knowledge about food that I could get!

I was pleasantly surprised when I took this course! Not only did I meet a GREAT group of people, some of which I still keep in contact with today, but I learned a plethora of information that is with me for life! I feel smarter to know why we eat how we do, and the history behind that. The course is so perfectly designed to further advance anyone's career, not only those in the food industry! I feel like a smarter chef because I can give the why, where and how behind my cooking now. It's just brilliant!

I never in my life expected to write a thesis and although I am not finished yet, the process has been wonderful. I have learned more about myself from a tiny topic, than I have over the 27 years I have been alive. I owe this course my health. I feel smarter and most of all, I've come to an acceptance of myself that I don't think was possible without this course. I would give anything to do it again, however, I don't think an experience like that could be duplicated.»

Thesis : Second helpings, Please! Why a large number of people (adolescents and older) lose their innate ability to regulate their food intake in reaching a level of satiety

04 Dec 2012 In Testimonials

General manager of Gastronomika Italia (a fine food & wine marketing company based in Parma)

« I decided to apply for the DUGGAT’s program almost immediately after having read its lecturers and contents, as I was looking for a course that could achieve my knowledge about themes related to food from different perspectives.

The courses gave me some useful tools (from the scientific, economical, sociological and historical side) to read and understand the world of gastronomy, decoding new trends and classic views. In addition to the academic activities, I appreciated the several superb ‘practical approaches’ (dinner-events, tastings, visits and cooking at Le Cordon Bleu in Paris) that completed the learning-program and made it really special.

So, the two weeks multidisciplinary DUGGAT’s program really met my expectations to achieve my know-how and to focus future projects and ideas. Also, being in a great group of food-passioned people coming from 11 countries it was an extraordinary experience, professional and human. BELLISSIMO! »

04 Dec 2012 In Testimonials

Director of Swannanoa School of Culinary Arts (North Carolina, USA)

« The title "Les Hautes Etudes du Goût" immediately intrigued me. "Taste": so many perceptions are wrapped up in this one word! Just reflecting upon those five letters (four in French), one begins to salivate, the senses awaken, and then the thoughts turn to all the various ways in which different individuals display their tastes, not only through the food they choose to eat and share with others, but in the choice of a mate, a house, clothing, hairstyle, musical preferences, and all other manner of self-expression.

As director of a culinary school in North Carolina, in which I strive to communicate the French passion for food, linked with the education of the palate, two weeks of immersion in the study of taste seemed like a must. The variety of styles and preferences of the professors was a study in taste itself, with one of the highlights for me being the fiery enthusiasm of Hervé This for a line of thinking he has created.

But by far the greatest value of the experience was the meeting of minds between the students, who hailed from far afield and had each made sacrifices to free themselves from their busy lives for two isolated and wondrous weeks. Being in the company of like-minded souls, lapping up the learning like eager children, although it had been decades since many of us had entered a classroom with pen and notebook in hand, savoring two-star meals and three-star wines, making friends for a lifetime...this is worth more than all else put together.

My hat is eternally raised to those who created and who execute the Hautes Etudes du Goût. You've done the world a great deed!».

Thesis : A question of Taste

04 Dec 2012 In Testimonials

Co-manager of Marmiton.org, a website dedicated to cooking recipes

"I was looking for a short and efficient training program which would give me a more global and comprehensive vision of the sector I am working in, that of gastronomy, the food industry and the media related to these areas.

My professional contacts and the sound management of my company demand an amount of knowledge on the various jobs within the world of gastronomy and taste which go beyond my level of enlightened amateur.

In this respect, the Hautes Etudes du Goût have fully answered my needs. We have all been challenged and opened in our conception of what gastronomy and taste were about."

Thesis: Pleasure in the act of eating

04 Dec 2012 In Testimonials

Executive chef/owner of a catering business

"I applied for this course because I wanted to make a difference in my catering business by learning new things in gastronomy matters.

Besides, I was very attracted by the fact that it was a multi-disciplinary course.This really caught my attention.

At first, I was intrigued how HEG program would be. In the end, it surprised me in lots of ways. It gave me a very diverse and complete way of analyzing taste, people’s conduct towards food and wines.

I'm still trying to process all the information that I received during my stay in France. My experience at HEG was really amazing. Many people asked me why I didn’t choose a more practical course, but I was looking for something different.

I think that I can develop my practical skills during my whole life, but to change my perspective towards food and people's needs was what seduced me the most. And I believe that this was what HEG brought me".

04 Dec 2012 In Testimonials

Chef/owner of a culinary educative program for children and teenagers

"My two weeks spent in the HEG program were life changing.

I learned more than I ever expected I would and have a renewed passion for learning about the food industry in general after hearing so many lecturers and their passion.

I am an entrepreneur and culinary teacher and I know that I will be a better teacher to my students because of the HEG program. I have new ideas for a curriculum to teach, for example I plan to host a Medieval Dinner of my own for some of my older students.

I have even taken a bit of French culture back home with me; before HEG, at my business, we either skipped lunch or ate it at our desks while working. After HEG I have implemented a 30 minute lunch period where all of my staff eats together as a group. This has brought us closer together in just a few short weeks and we have gotten some really great ideas for improvements for the business in these short periods.

It is always good to remember that food brings people together in a way that nothing else can, we teach this to our students but in our own busy lives managed to forget.

HEG and the great friends I made reminded me of how important meal time is in all of our lives ".

04 Dec 2012 In Testimonials

Creator of an education program that promotes great food, the Culinary Arts and personal self development amongst young minds

« The HEG program was an eye-opener for me, and extended well beyond the scope I imagined it would. While it is filled with extremely enjoyable and relevant events and excursions - not to mention an abundance of exquisite food experiences - make no mistake: it is an intensive and rigorous program that offers an array of diverse subjects and ideas all related to aspects of food and wine production in France. The lecture themes cover all the high sciences (biology, chemistry, physics, psychology, social behavior), law, economics, politics and more, in a series of fun and interesting food topics.

The teaching faculty is sourced from the best institutions in the country, and each brings with them a unique style of delivery. Like all good intensive programs, this one is designed to initiate interest and discussion during classroom sessions, leaving the student eager to further explore the topic in more depth at the program's end. It's the best kind of learning experience.

As a food and cooking educator to young minds, the HEG program provided me with a myriad of invaluable material to enhance my learning modules. From the innate and learned taste behaviors of babies, to the laws governing terroir products in France and Europe, to the nature of raw vs. pasteurized cheeses, to the arguments for and against molecular gastronomy (art or eat ?), etc. The course has supplied me with valuable subject material as well as authority with which to influence the eating styles of my student charges. And the learning goes beyond the classroom, in the many lasting friendships I've made among my course colleagues from around the world.

Yes, you'll be quite learned and quite exhausted at the end of it, you will put on 14 pounds in as many days, and will burn your hands at least once on a hot pan handle - but I wouldn't trade the experience for any other. »

Thesis : From Banking to Baking : One man's journey teaching young minds the importance of healthy nutrition, and how to cook - through explorations in gastronomy and the Culinary Arts.

04 Dec 2012 In Testimonials

General Manager and Executive Chef, responsible for the complete food operations at the University of Wisconsin-Eau Claire, USA

« My team of 400 prepares approximately 10,000 meals per day for 32 weeks a year. I love food and understanding how food relates to humanity on every level is highly interesting to me.

Upon first sight, Hautes Etudes du Goût, of all the programs I reviewed, offered the widest variety of coursework and the highest caliber of faculty. I work, full-time, and I needed and intense, condensed program. HEG is an intense, condensed program, but, in addition, after completing the coursework, I can also say that it was one of the most thorough programs and exceeded my expectations beyond any preconceived notion. Quite honestly, my participation has helped mold me into a different and positive mind set, thus affecting my life in a great way.

For anyone that loves food, has an interest in humanity and wants an opportunity to learn a significant amount in a positive environment, I cannot say enough laudatory things about this program, except for, "you need to apply and do it."

In addition to the wonderful content, the program was extremely well organized between two institutions and two cities, a feat that was impressively executed. »

Thesis: The Cascade effect: the metaethical impact of our relationship to food

04 Dec 2012 In Testimonials

Destination marketing consultant

"The HEG program and its dedicated faculties not only gave me the opportunity to assimilate diverse and rich knowledge of contemporary food studies, but also instilled within me the profound heritage of French cuisine which inspires me about intangible culture appreciation, sustainable development and place identity back in the East".

Thesis: Terroir foodscape of Hong Kong – A glance of food culture and place identity of the « Asia World City »

04 Dec 2012 In Testimonials

Senior Director for a food product development company

"The curriculum is incredible both in scope and caliber. Academics from France's most prestigious universities, with specialties as varied as children's eating patterns, to bubbles in champagne, came and shared their knowledge with us. We heard about terroir -how sense of place- the air, the soil and hard work of man work together to make food and wine that are very special and cannot be replicated elsewhere. We debated molecular gastronomy - and its place as science vs. nourishment vs. art. From marketing professionals to experts on the physiology of taste, from the medieval table to the globalization of our food supply, we soaked up tons of new knowledge. By day we listened intensely, by evening we discussed and debated what we had learned that day.

We were treated to incredible food experiences. We participated in the third ever "note by note" dinner by Hervé This atthe famed Cordon Bleu in Paris. In the cellars of Charles Heidsieck we celebrated our arrival in Reims with jeroboams of 1989 vintage Champagne. It was magical...

Upon completing my thesis I will hopefully head back to Reims next October for the graduation ceremony, where I will have the chance to meet up with my fellow "gastronomes" and new found friends.

The course may be over, but each day in some way I use the knowledge and experience I garnered on the course in either my professional or personal life. Whether food is the foundation of your career or your personal passion, treat yourself to two weeks of incredible learning. I would not trade the experience for the world - and will always be grateful to HEG for the learning, the food, the wine, the friends... Merci bien".

Thesis: In Search of Canadian Cuisine

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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