Le Cordon Bleu News, 05/31/2013
In The News
Kelly Donati, Winner of the 2013 Hautes Etudes du Goût Scholarship
Kelly Donati is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût.
Born in Australia, Kelly is a lecturer in gastronomy at William Angliss Institute and previously taught part in the Gastronomy program at the University of Adelaide where she completed her Master’s degree in 2002. She is also a freelance food writer and a doctoral candidate at the University of Melbourne. She is former president of Slow Food Victoria and continues to work closely with Slow Food Melbourne.
Colette Padet, Director of Studies for HEG at the Université de Reims Champagne-Ardenne, Rémi Krug, Chairman of Hautes Etudes du Goût and Professor Roger Haden from Le Cordon Bleu Australia were members of the jury. They were impressed by Kelly’s motivation to participate in an intense learning experience which she would share with other culinary professionals and leading gastronomic practitioners as well as academics in the fields of food culture and wine education.
Kelly will be just one of 30 participants from around the world who will attend the annual HEG. Now in its 9th year, the Hautes Etudes du Goût continues to provide students with the cultural, sociological, scientific and economic tools needed to enhance their professional skills and enrich their personal lives.
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The Paris Campus
Le Cordon Bleu Madrid collaborates with the first edition of MasterChef contest in Spain
Le Cordon Bleu, the International School of reference in Haute Cuisine, collaborates with the Spanish edition of MasterChef by training its contestants and granting scholarships for the top three finalists. The TV talent show that launches Television Española brings together 15 candidates competing for becoming professional chefs. Once again, Le Cordon Bleu and MasterChef cooperate in this successful TV format as already been done in the Chinese and Australian edition, among others.
Recipe: Asparagus trio
Asparagus is one of the ingredients that marks the start of the warmer months, and May is the perfect time to enjoy all of the different varieties of this vegetable that France has to offer. Simple to prepare and delicious, this asparagus trio recipe will be the star of any springtime meal.
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