Bhatia Dheeraj is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programmes: Hautes Etudes du Goût.

28 Jun 2017

Bhatia Dheeraj is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programmes: Hautes Etudes du Goût.

Bhatia Dheeraj is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programmes: Hautes Etudes du Goût.

Since 2012, Le Cordon Bleu International offers a partial scholarship towards the Hautes Etudes du Goût (HEG) programme.

Mrs Colette Padet, Director of Studies for the DUGGAT (University Diploma on Taste, Gastronomy and Fine Dining) at the University of Reims Champagne-Ardenne, Mrs Catherine Baschet from Le Cordon Bleu Paris, Dr. Roger Haden, Academic Director of Le Cordon Bleu Australia and Ms Edwige Régnier, HEG Programme Manager, were involved in the selection panel.

After evaluating all submissions on the applicants' expression of vision and aspiration, on how HEG would complement their education and support their professional project, as well as on the strength of personal conviction, the Jury decided to award the 2017 scholarship to Mr Bhathia Dheeraj.

 

Bhatia Dheeraj is Head Sommelier and buyer for Penfolds Magill Estate Restaurant in Adelaide (Australia).

Graduating in hotel and tourism management back in 2004, he had no idea he would end up as a Sommelier but destiny has its own calling. Since then, Bhatia embraced ongoing professional development and training in wine studies. He is currently pursuing Level 4 Diploma with the Wine and Spirit Education Trust (WSET).

Bhatia previously worked as head Sommelier and Buyer for Robuchon au Dôme (Grand Lisboa Casino, Macao), The Peninsula Hotel in Hong Kong (Gaddi's Restaurant) and Raffles Hotel in Singapore.

In 2009, he was introduced to 'La Physiologie du goût' (The Physiology of Taste) by Brillat-Savarin that made him rethink and changed his approach to food and wine.

 

Bhatia explained what he was hoping to gain from the HEG programme :

« What impresses me is the multidisciplinary approach at the HEG programme, as I want a varied exposure in the field of gastronomy while tastes, customer demands & professional approach keep evolving in time.

Another factor is the kind of professionals visiting the HEG programme. Where else would one get the chance to meet the Crème in the field of gastronomy and rubbing shoulders with them and probably striking lifelong friendship with some elite.

I don't know what tomorrow has in store. Perhaps I might end up in one of the other branches in gastronomy. To be prepared for any eventuality, I believe the HEG programme would be very apt and helpful. Additionally it will improve my knowledge in the gastronomic field and thus be helpful in my career too.

Pursuit of knowledge is a continuous endeavour. This is an area where HEG programme can be very fruitful ».

 

The jury received numerous applications of professionals from Brazil, France, India, Italy, Norway, Pakistan, Singapore, South Korea, Spain,United States, etc... and wishes each applicant the greatest success as they pursue their careers in the culinary world.


Hautes Etudes du Goût is aimed at all those gastronomy enthusiasts keen to go beyond the know-how and skills which command the world of food.

We have brought together the greatest academics and researchers ready to share their fundamental knowledge and provide participants with a remarkable, stunning and invaluable perspective on the multifaceted dimensions of the universe of taste and gastronomy.


For more information on the programme, click here.

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

  • Phone: +33 6 60 46 40 81
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