28 Nov 2013 In Testimonials

Freelance food writer, photographer and recipe developer.

"After moving to the United States from India a year ago, I decided to go back to the drawing board and take a study year to help take my career to the next level. I started my research on programs in gastronomy and came across the HEG brochure. The course looked perfect on paper, short yet comprehensive.

I kept any possible reservations adjourned till the first day of the program, after which they immediately melted away like a watery sorbet on a hot summer’s day. HEG completely exceeded my expectations. The program schedule was beautifully orchestrated by the program coordinator Edwige Sibille, who left no stone unturned. She provided individual attention to all 25 of us attending the program, which left me feeling well taken care of.

The curriculum was carefully structured, touching upon several topics in gastronomy that were both motivating and functional. All though it initially seemed like too much information too fast, I was surprised to see how much I absorbed leaving me with a pool of new ideas for my work. Having had access to some incredibly inspiring gastronomy academics, HEG has given me the confidence to go back in the field and use this knowledge to enhance my work and career. 

Finally, the Pièce de résistance of the program was the people I shared the program with. It was humbling to meet such dynamic people from all over the world, and share a common passion with them. It was a pleasure to be a part of the HEG class of 2013!"

28 Nov 2013 In Testimonials

Radiologist - Grad Dip Gastronomy (LCB), Cert III Commercial Cookery, Grad Cert Food Writing.

"The Hautes Etudes du Gout course was the best course I have ever undertaken, even more intellectually stimulating than my Grad Dip in Gastronomy with Le Cordon Bleu, and more physically exhausting than during my chef training. The information and insight on all aspects of food and wine that I gained has since coloured my everyday life, and the opportunity to write a thesis on a subject of my choice extends the enjoyment.

Partly this came from meeting and living closely together with like-minded foodie students from other parts of the world, because our backgrounds and experience were so varied that every conversation was interesting.

It has been hard to return to my medical career (now only part-time as I transition to retirement) as I want to pursue fulltime the interesting facets of culinary knowledge that I have only just tasted. "

28 Nov 2013 In Testimonials

CEO, The Silveroak Group (fine dining restaurant chain).

" I am totally in awe after attending the highly coveted 'Hautes Etudes du Goût' (HEG) Course of Le Cordon Bleu Paris, jointly organized with the University of Reims Champagne- Ardenne, which leads to the Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table (DUGGAT).

During the course of my study I have found that the contents and delivery of this program is very scientific. A very careful selection of some of the best professors not only from France but among the best in the world like Prof. Hervé This and other luminaries teach the various modules. Not only one learns from the best, but also one learns the best in terms of pedagogy.

Care is also taken to avoid monotony by scheduling the classes with lectures and practical demonstrations.
The entire study period just whizzes past one, punctuated by serious studies, market visits (even at the dead end of the night like 2am), tasting sessions and bonding with fellow students - chosen selectively from accross the world, over a delicious dinner at a Parisian restaurant after a day of hard work.

One should also commend the time scheduling and the warm hospitality accorded to each and every student during their course of Study in both Paris and Reims.

It is a once in a lifetime experience, and if one deserves to be selected, and finally qualifies this prestigious Diploma, it can change his or her life."

04 Nov 2013 In News

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...

30 Aug 2013 In Human and Social Sciences

Socio-anthropology of food - food and ethics.

Presented by Vincent Moriniaux, Lecturer at the University Paris-Sorbonne


30 Aug 2013 In Guest lecturers

Denis Saillard is a History Professor and researcher at the Center for Cultural History in Contemporary Societies, University of Versailles Saint-Quentin en Yvelines.

31 Jul 2013 In Guest lecturers

Vincent Moriniaux, Maitre de conférences de Géographie Vincent Moriniaux is Lecturer in Geography at the University of Paris-Sorbonne (Paris IV).

27 Jun 2013 In General Content

1.What is a cookie?
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Cookies do lots of different jobs, like letting you navigate between pages efficiently, remembering your preferences, and generally improve the user experience. They can also help to ensure that adverts you see online are more relevant to you and your interests.

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21 Jun 2013 In Testimonials

“After following science studies, I am now in charge of the catering sector in a scientific research center, where I have been working for the last three years.

I am responsible for the supervision, management and improvement of the industrial catering companies (3 restaurants for 3,500 meals per day.) These contracts concern a self-service canteen for most of the employees and a more exclusive ‘club’ service which should be of a higher quality.

Our research centre receives important guests and we should be able to provide an adequate catering service.

A precise understanding of taste mechanisms seems to me to be a key element in my search for improvement.

After extensive research on the internet, I finally came across the HEG website offering a high level of training and a very comprehensive program.

The quality of the speakers, program content, organization and participants far exceeded my high expectations.
In my professional career, the HEG training program provided me with a better level of expertise in my endeavor to improve the quality of the club service.
On a personal level, I found these studies extremely rewarding and enlightening."

Thesis: Should French gastronomy be on the list of UNESCO Intangible Cultural Heritage?

21 Jun 2013 In Testimonials

«  I have always been attracted to the world of gastronomy and taste in general, and so I have always been on the lookout for any training courses that could answer  two questions: “Do I really want to work in the gastronomy sector? And if the answer is yes, then in which sector and in which particular discipline?

Several aspects of the Hautes Etudes du Goût caught my eye: a short training course (important for me), a multi-disciplinary program focusing on taste (both in practice and in theory), and the added obligation of the presentation of a thesis requiring in-depth thought on a particular subject.

Now that I have finished the course, I can honestly say that I was not at all disappointed! All the instructors were of a high quality, all sharing the same passion for the world of taste. An extremely rewarding two weeks with cultural exchanges with the participants from the four corners of the earth.

I realize now that I really want to work with taste; if I haven’t yet worked out exactly how, with all the experiences at the HEG, I certainly have all the elements I need to try and determine my future.

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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