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Hautes Etudes du Goût celebrates ten years

Le Cordon Bleu program Hautes Etudes du Goût (HEG - Advanced Studies in Taste) started on Monday 13th October, a 2 week multidisciplinary program that takes place every year, with one week in Paris and one week in Reims, Champagne.

Hautes Etudes du Goût celebrates ten yearsThis year we welcomed 21 students from all over the world (Israel, Australia, USA, Costa Rica, Hong Kong, France, Philippines, Turkey, Singapore, Mexico, Nigeria and China). Their profiles are outstanding and very different:  Director of Marketing Development at Unilever, trainer and consultant specialized in wines and spirits, gourmet tours organizer, trainer in restaurant service, nutritionist, chefs, editor of a website specializing in lifestyle and cooking, school director, general manager of a catering business services, etc.

Mary Brighton

The 2014 HEG partial scholarship winner is Mary Brighton from United States.

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This year the program is celebrating its 10th anniversary and to celebrate it, Le Cordon Bleu organised a conference entitled “What is Eating well?” on October 20th in Reims, in which high profile intellectuals discussed the various aspects of eating, including Mr. Remi Krug, the President of the Hautes Etudes du Goût, and Mr. Hervé This, a physical-chemist and the co-creator of molecular gastronomy.

 

Australia News

Campus highlight: Adelaide

Campus highlight: Adelaide

For over 30 years Le Cordon Bleu has had a large presence in Australia with its unwavering commitment to training up-and-coming hospitality. But when choosing ...

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