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Le Cordon Bleu News, 11/05/2014
HEG 10th anniversary celebration
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On October 20, 2014

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HEG 10th anniversary celebration

On October 20 2014, the Hautes Études du Goût (HEG), Reims Champagne-Ardenne University and Le Cordon Bleu International organized a number of events to celebrate the 10th anniversary of the Hautes Etudes du Goût Program with its Chairman, professors and researchers, current and former students.

As Rémi Krug, President of the Institut des Hautes Études du Goût, de la Gastronomie et des Arts de la Table, reminded us the HEG program, founded in February 2004, and born from the shared vision of university professors and researchers, preeminent Chefs and professionals, provides students with an education which is unique in France.

Numerous alumni, professors and researchers traveled to Reims to join in the celebrations. The day was divided into two parts:  A conference on the theme ‘What is eating well?’ followed by the class of 2013 graduation ceremony and a gastronomic dinner at Reims Opera House.

Hervé This, President of the Hautes Études du Goût’s Pedagogical Committee set the tone of the conference by referring to the illustrious gourmet Brillat-Savarin, and by paying tribute to the distinguished individuals present.

The first round-table of the ‘What is eating well?’ conference was led by Marie-Noëlle Guérin, an eminent figure in the development of French gastronomy abroad. She led the debate between Jean-Paul Branlard; Serge Dubs, Best Sommelier in the World 1989 and master sommelier at l’Auberge de l’Ill – Michelin-starred for the past 45 years; Vincent Moriniaux ; Anne Richard, executive manager of ITAVI (Technical Institute for the applied scientific, technical and economic research for the Poultry Sector) and Denis Saillard, reaching the conclusion that we all eat history, geography, law, religion and therefore culture.

The second round-table, which mainly focused on the field of expertise of each individual taking part, was led by Pierre Combris and included Patrick Pasquet, Director of Research with CNRS at the National Museum of Natural History (MNHN) ; Pascal Schlich, Director of Research with the French National Institute for Agronomical Research (INRA); Mark Singer, Technical Director and Cuisine Chef Instructor at Le Cordon Bleu Paris; Hervé Marziou and Pauline Ni Luanaigh, both HEG alumni. All these experts presented their work on the evolution of humanity and the importance of taste in a variety of domains: Culture, agri-food industry and communication. Mark Singer ended the second session by stating that October 20 was also the World Association of Culinary Societies (WACS) International Chefs’ Day.  He stressed how committed Le Cordon Bleu is to transmitting culinary savoir-faire and that eating well also depends on the level of expertise in what is being cooked.  To quote Brillat-Savarin, “The pleasure of the table belongs to all ages, to all conditions, to all countries, and to every day”.

After the conference, the guests took part in the class of 2013 graduation ceremony, which awarded the Dîplome Universitaire du Goût, de la Gastronomie et des Arts de la Table (DUGGAT) at Reims Opera House. Master of ceremony, Rémi Krug, affirmed how delighted he was at how successful the project, launched 10 years earlier, had been by affirming that all the criteria stated during the launch of the HEG program had been met:  A multidisciplinary training program, professors and researchers who excel in their field, students from all over the world with diverse cultures and profiles.

The graduates were awarded their Diploma by a number of personalities from the Champagne-Ardenne region:

  • Gilles Baillat, President of Reims Champagne-Ardenne University
  • Philippe-Pierre Cabourdin, Superintendent of Public Instruction University Chancellor
  • Catherine Vautrin, Member of Parliament Chairman of Reims Métropole
  • Colette Padet, Director of Studies for the DUGGAT
     

The graduates of the 9th class, from Brazil, Italy, Argentina, India, Canada, the Philippines, Australia and Lithuania, all have extremely diverse backgrounds and are now part of the extended Hautes Études du Goût and Le Cordon Bleu International network alumni family:

  • Top of the class: Kelly Donati
    Thesis: The problem of pleasure: historical and contemporary perspectives on the morality and ethics of eating well
  • 2nd place: Kea-Lynne Bawtinheimer
    Thesis: Plating up Pleasure: Will an understanding of the gastronomic persona of the modern American diner provide the ingredients necessary to write the recipe for success in American restaurants?
  • 3rd place: José Luiz Borges
    Thesis: Wine tasting and critique: bias, errors, misconceptions and their influence on the market

Their classmates:

  • Celia Miranda Dalla Colletta de Mattos
    Thesis : Tea : a global phenomenon History, production, tasting
  • Manuela Abbate
    Thesis : Espresso as part of Italian cultural and gastronomic identity
  • Estefania Lalor
    Thesis : French influence on Argentinian gastronomy
  • Filipe Baccarin
    Thesis : Low salt diet and quality of life : gastronomic explorations
  • Sambit Banik
    Thesis : An empirical study on pairing Indian cuisine with French wines - 'Note by Note'
  • Andrea Blau
    Thesis : The gastronomic mix in Brazil during the colonial period (1530-1822)
  • Sarah Copeland
    Thesis : Gastronomy education for children in public and private schools curricula in Europe and North America
  • Joana Dimson
    Thesis : Does Filipino cuisine have its own identity ?
  • Prabin George
    Thesis : Globalization of food, with a special emphasis on French cuisine
  • Rebecca Harris
    Thesis : Gastronomy and urban food security : sustainability in the city
  • Suzanne Langlois
    Thesis : Healthy food : lies, big fat lies and statistics
  • Claudia Manfio Cianfarani
    Thesis : Towards a globalized food ?
  • Moina Oberoi
    Thesis : The sustainable food brand
  • Mara Pole
    Thesis : Rye bread phenomenon in Nordic and Baltic countries
  • Balakrishnan Selvakumar
    Thesis : The humanizing effect of gastronomy : influence on human interaction

To discover a selection of outstanding students' thesis, click here.

To end this special day, a dinner prepared by Chef Dominique Giraudeau of Le Grand Cerf restaurant, was given at Reims Opera House for graduates and their guests.

Since 2004, the Hautes Études du Goût has provided a program which focuses on the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining. This course provides professionals with a totally unique program consisting of the latest fundamental knowledge on the matters of taste, gastronomy and the art of fine dining, and covers the vast array of disciplines and multitude of facets which, as a whole, define this fascinating universe.

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For more information

Le Cordon Bleu Paris
  Email paris@cordonbleu.edu or use the online form
  Website www.cordonbleu.edu/paris/home/en
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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