18 October 2016, Paris - Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce that the graduation ceremony for the University Diploma in Taste, Gastronomy and the Art of Fine Dining (DUGGAT) for those who successfully completed the 2015 session, took place on 17 October, 2016.
This event, marked by excellence, brought together leading academics and researchers including Pascal Schlich, Research Director at INRA and Scientific Manager of the ChemoSens platform within the Centre for Taste and Feeding Behaviour in Dijon and Frédéric Brochet, who has a PhD in oenology and is specialized in the cognitive side of tasting, as well as other regional personalities such as Mr. Xavier Albertini, Vice-President of the Grand Est Region.
This year, dietician Eddy Farina (from Switzerland), was named class valedictorian for his thesis entitled: "An analysis of the conflict between a healthy diet and pleasure: why and how can pleasure be made an integral part of encouraging a healthy way of eating?"
The Hautes Etudes du Goût (HEG) programme, created and run by Le Cordon Bleu institute, in partnership with Reims Champagne-Ardenne University has, since 2004, delivered a unique multidisciplinary training programme covering the multiple aspects which make up the world of taste, gastronomy and the art of fine dining, whether scientific, sociological, historical, cultural or economic.
This training programme is for professionals, from the world over, who work in gastronomy, food related professions or the restaurant industry. Thus far, 40 countries are represented when all HEG students’ nationalities are taken into account.
The ceremony took place at the Villa Douce, head office of the Vice-chancellorship of Reims Champagne-Ardenne University, in the presence of:
- Mr. Rémi Krug, Chairman of the Hautes Etudes du Goût
- Mr. Guillaume Gellé, Vice-Chancellor of Reims Champagne-Ardenne University
- Mrs. Colette Padet, Pedagogical Director DUGGAT
- Mrs. Sylvy Morineau, Academic Director Le Cordon Bleu Paris institute
More information about the programme at www.heg-gastronomy.com/en