Are you a professional in the world of gastronomy or do you have a serious passion for food ?
We inform you that the Hautes Etudes du Goût is taking the last registrations for the upcoming intake on October 11 2010.
The first week of this pluridisciplinary two-week program about taste takes place at Le Cordon Bleu Paris and the second at the University of Reims in Champagne.
Graduates from Le Cordon Bleu Paris and other Le Cordon Bleu schools from around the world have enrolled in the previous promotions of the Hautes Etudes du Goût. For them it was an excellent way to complement their career and expand their experiences in the culinary world.
We are delighted to share some testimonials of past students:
Rosemary Chang (USA/France) - 2009 student
Clinical research consultant -Graduate from Le Cordon Bleu-Paris
« HEG is intense and dense! The various topics will capture your attention and imagination, and will challenge you everyday.
This is not a casual program, but geared toward serious students who have a passion for the vast spectrum of the gastronomic world - from publishing to wine to physics to neurobiology to chocolate to economics, and more. Be prepared to be blown away by some of the leading experts in their fields. The meals in Reims were a highlight, and best of all, you will make friends to last a lifetime. »
Penny Shack (United States) - 2007 student
Graduate from Le Cordon Bleu-Paris
« 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 incontact 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 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. »
Kiko Casals Marques (Spain)- 2006 graduate (First Honours student)
Cooking chef and restaurant owner
« Throughout my career, I tried to develop my training in the various fields of the world of gastronomy (culinary techniques, management, nutrition, wine-making, etc.) in Spain and also in France.
I had been hoping for a training program that would deal with the social, cultural, historical and scientific aspects of food, such as the Hautes Etudes du Goût's innovative and multidisciplinary approach to gastronomy.»
Thesis : The role of catholic theology in the development of European Gastronomy
This program is given in French and translated into English.
Pre- registration on line. Specialized Programs Section
Le Cordon Bleu Paris - Contact
8, rue Léon Delhomme - Map
+33 (0)1 53 68 22 50