Demet Güzey
Alumna Le Cordon Bleu Advanced Studies in Gastronomy
Every year, Le Cordon Bleu Advanced Studies in Gastronomy unique programme invites professionals from the food and hospitality industry as well as passionate individuals to consolidate their understanding of taste and gastronomy through lectures, workshops and tastings. Demet Güzey*, a graduate of Le Cordon Bleu Advanced Studies in Gastronomy 2014, tells us about her achievements and how the programme enhanced her career.
It all started with a seed. Mustard seed is among the smallest of all seeds. It’s been a symbol of faith, strength and small beginnings throughout the human history. For me it symbolizes change.
The idea for
Mustard, my second book, comes from a time when I was living in Dijon and working at the innovation center for Amora and Maille brands. When my project there finished I moved back to the Netherlands to continue my career in the food industry. However, in this small gastronomic city the seeds of change were sown and I knew that I had to transform my career. It was four years before I would attend the HEG programme and discover
what that change felt like. After attending HEG I moved to Italy and created my business on writing, teaching and organizing trips and workshops on food and wine. I now give a lecture at the HEG programme (called
A Taste of Food Writing). Like a tiny seed becoming a plant, flowering and then making new seeds.
About a decade ago I inspired to be a food writer and decided to attend HEG. This year I am thinking about what my third book should be about.
As we enter a new decade we all contemplate on how this decade can be different from others, how we can acquire new skills or drop bad habits. It’s a time to seed ideas to harvest change. And change only comes through new actions. What is your inspiration for the coming decade? How will you act upon it? About a decade ago I inspired to be a food writer and decided to attend HEG. This year I am thinking about what my third book should be about.
I hope you will pick up a copy of my book for yourself (or for the mustard lover in your life) and enjoy it. It is full of facts, insights, historical and cultural perspectives on mustard, as well as mustard artwork and recipes. It received a World Gourmand Cookbook Award, known as the Oscars of the culinary world. Maybe it would inspire you to look for your own seed of change.
