Testimonial - Andreas Baumann (Germany) - Alumnus 2016

Baumann Andreas

In my humble opinion “Hautes Etudes du Goût” (HEG) is quite a unique programme! The multidisciplinary on site teaching is combined with interesting field trips as well as educational food and wine/champagne pairing dinners. And there is a final research paper about a subject that is related to the culinary world/hospitality industry.

I am writing my paper about «Quality Management in the Hospitality Industry» developing service as well as food and beverage (F&B) standards. The aim of the paper is to transform immeasurable and intangible theory into measurable and objective standards. I have chosen the subject because it allows me to interrelate my professional background in quality management to the theory I studied at HEG, Ecole Hôtelière de Lausanne (EHL), eCornell-Online Learning from Cornell University Ithaca/New York, The International Butler Academy (Butling & House Management School by Royal Appontment) in The Netherlands, The British Butler Academy London, The German Wine School Koblenz, WSET and the Court of Master Sommeliers.

A key reason for joining the programme was certainly my continuous goal to acquire further knowledge about all facets of the hospitality industry in order to become a better quality assurance consultant. I can say that the knowledge gained from the course widened my horizon about food and beverage from a theoretical, analytical & sensorial point of view and therefore improved my skills to assess and analyse dishes in a most objective & professional manner.

Another reason for pursuing the Advanced Studies in Gastronomy and Taste was the fact that I am a firm believer in continuing professional development (CPD). Professional development respectively advanced studies are an opportunity that allow an individual to gain new knowledge or acquire additional skills. Hotels, restaurants, and other hospitality businesses are seeking people who not only have a general understanding of the field but who can also utilize the latest skills and trends in order to perform well in their role. Regardless of the industry, no professional’s education is ever complete until the day they retire. There are always new techniques to explore, new trends to implement or new data to analyse.

I would also like to salute my fellow peers as they all added immense value to the classroom thanks to their rich and diversified backgrounds. Out of the classroom we are attending Bordeaux Primeur Week 2017 with some HEG classmates and in May we are going to be members of a jury selecting the next white wines to be served on Lufthansa’s First Class. 

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

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