Trying to think what to do with my interest in gastronomy lead me to many roads, one of which intrigued me the most. Last year, my wife and I debated on whether to save money for a house or go on a dream vacation. We ended up traveling through rural and urban France, experiencing the land, talking to people, and absorbing the gastronomy, drawing much inspiration of what it is, and what I might want to do about it. During one such moment, I met a lady at Le Cordon Bleu, Paris (one of the more well-known culinary institutions in France), talked to her about my interests, and came away with the idea of perhaps attending this gastronomy program – the HEG or Hautes Etudes du Goût (Advanced Studies of Taste).
