As a culinary instructor for 12 years, I have a passion for food, teaching and learning.
Therefore, you can imagine how excited
I was when I was selected to attend
the esteemed Haute Etude du Gout
program in Paris. Only 30 people, based
on an essay and resume, are chosen
to attend this annual event. I have
led several food tours in Europe, and
France is one of my favorite countries.
Haute Etude du Gout (translates to
“the higher study of taste”) is a rigorous
program that offers training on diverse
subjects and ideas related to aspects of
food, cheese and wine production in
France. The program’s faculty is sourced
from the best institutions in the country,
and each has a unique delivery style.
Like all good intensive programs, this
one is designed to initiate interest and
discussion during classroom sessions,
and left me eager to further explore the
Attending Haute Etude du Gout opened
my eyes to the fact that eating engages
the whole being. The art of eating is a
cultural practice, and it’s synonymous
with the art of knowing how to live well.
As part of our studies, we visited Rungis,
which is considered the biggest wholesale
Tamara Stelmach, culinary instructor, Monroe Career and
Technical Institute, Bartonsville, Pennsylvania.