Alumni achievements : Demet Güzey, alumna Le Cordon Bleu Advanced Studies in Gastronomy (HEG)
Author and organizer of workshops on food and wine, Demet Güzey attended the HEG programme in 2014. She tells us how HEG sowed seeds of change in her life.
Q: Why did you come to Le Cordon Bleu Japan?
A: I want to do something about the way we eat. A lot of consumers are wary about chemically-named ingredients in food products simply because they don’t understand what they mean, but they’re not all bad.
After finishing the Grand Diplôme here, I’m going on to study nutrition. I want to demonstrate that science and nutrition can complement with food without compromising flavour or satisfaction and influence eating habits a little at a time.
This is why I’m here at Le Cordon Bleu Japan - to learn proper fundamentals. I need to know how to make things the right way before I start tampering with recipes.
Author and organizer of workshops on food and wine, Demet Güzey attended the HEG programme in 2014. She tells us how HEG sowed seeds of change in her life.
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