This page contains content from our previous website. To learn more about us, check out our new website.

Le Cordon Bleu

Back Home
Le Cordon Bleu News, 04/12/2012
Le Cordon Bleu 2012 scholarship for the Hautes Etudes du Goût Program
Print this page
A unique, multidisciplinary course program that encompasses the many facets of the world of gastronomy

EN | FR | KR | ES | CH Share:  Facebook Twitter More...

In The News

Le Cordon Bleu 2012 scholarship - Hautes Etudes du Goût Program
Le Cordon Bleu International is proud to announce a new scholarship, one which will substantially assist the successful applicant to attend one of Le Cordon Bleu’s most prestigious courses: Hautes Etudes du Goût.
Now in its 8th year, Hautes Etudes du Goût (‘Advanced Studies in Taste,’ or ‘HEG’) is a unique offering for graduates and experienced professionals with a passion for knowledge and gastronomy.
The Le Cordon Bleu Scholarship to HEG will provide the successful applicant with € 2,500 toward this elite course in gastronomic education (the total current price is € 5,500). All costs for lectures, events, accommodation, meals and transport (while in Paris, and to and from Paris and Reims) are included in that amount (exclusive of the cost of travel/flights to attend HEG).

If successful, you will be one of only 25 participants who attend the annual HEG. In addition to the wonderful experience HEG provides, and after having satisfactorily completed a written exam and a thesis, you will also graduate with a Diploma from the University of Reims Champagne-Ardenne.

HEG is the ideal capstone for a Le Cordon Bleu student’s education and we strongly encourage Le Cordon Bleu alumni to apply for a place in this prestigious program.
Due to the high number of subscriptions for the first session, Le Cordon Bleu organizes another information session for all interested applicants :
Date Date:
Thursday May 24, 2012
Program Presentation - Edwige Sibille (5 minutes)
Conference: the socio-anthropology of food - Michaël Brückert  (1 hour)
Demonstration: Molecular Gastronomy with an introduction to the new “ Note by Note” culinary concept - Chef Philippe Clergue and Chef Frédérique Lesourd (1 hour)
Date Time:
From 4:00 pm to 6:00 pm
Contacts Contacts:
Please register your place in advance by email : mmartinez(vi@)*

To learn more about les Hautes Etudes du Goût click here

Eligibility to apply

Applicants must be:
  • Either a Le Cordon Bleu student or alumni OR
  • A culinary / food industry professional
In addition to these criteria, applicants will also need to:
  • Provide a full personal CV, highlighting all relevant information that may influence the decision of the application panel;
  • Submit two written pieces:
  1. A short essay (500 words or less), entitled: “What HEG will do for my education and career”
  2. In less than 25 words, state what you think is the essential contribution made by gastronomic education to humanity as a whole
Contacts Contacts:
Applications to be sent to: contact(vi@)*
You can also pre-register online (for the HEG program)
More Information Additional information:
Closing date for submission: July 1st 2012
Winner announcement: August 15th 2012
* please replace (vi@) by @ when writting to us.

For more information

Le Cordon Bleu Paris
Email or use the online form
Call +33 (0) 1 53 68 22 50
Address 8, rue Léon Delhomme
75015 Paris

Find out more...

The Paris Campus


Le Cordon Bleu Paris
Presentation Video

Related News

  • From Molecular Cuisine to Cuisine Note to Note.
  • Every year, the diner Note to Note takes place at Le Cordon Bleu Paris during the Hautes Etudes du Goût program. The diner “Note to Note” is prepared by Le Cordon Bleu chefs (assisted by the students) in collaboration with Hervé This.

Read more

Read more

Terms of Use Website Privacy Policy

Le Cordon Bleu