Exactly one month ago, on October 15, I returned to Reims, the capital of champagne and the city where last year I studied intensely at the Hautes Études du Goût. This time, it was for the graduation ceremony. A year of hard work, study, personal growth, and discovery later, the day of glory had arrived: I received the DUGGAT – Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table, with honors ("très bien"). With my thesis, I was even among the top three graduates who made it to the podium. It’s the first Hautes Études du Goût diploma in Romania, and I’m proud to have brought it home.
Just like during my time at school, the adventure began in Paris. A week earlier, on October 8, I stood once again on the steps of Le Cordon Bleu, this time to welcome the class of 2018. Last year, I was the first person from Romania, surrounded by students from every corner of the globe. This year, I was delighted to find that Romania was represented not by one, but by two participants, which filled me with immense pride. Not only is our flag now flying alongside those of the world at the oldest gastronomy school, but I also gained two wonderful friends, whom I’m already proud of. As for my impromptu speech, which I had to deliver unexpectedly, let’s just say I’ve never been more nervous—not even during my high school finals! 🙂
The nerves didn’t settle in Reims either, but at least there was plenty of good champagne to accompany them. The excitement of reuniting with colleagues, some of whom traveled thousands of kilometers to share this moment, almost eclipsed the diploma itself. Present at the ceremony were Guillaume Gellé, Director of the University of Reims Champagne-Ardenne; Sylvie Morineau, Director of Le Cordon Bleu; Catherine Coutant, a representative from the Reims City Hall; Colette Padet, the academic director of Hautes Études du Goût; and Mr. Rémi Krug, President of Hautes Études du Goût, who handed us our diplomas. Perhaps the greatest moment of satisfaction came when Mr. Krug, during my turn, praised my thesis as well-written, thoroughly researched, and particularly well-structured. He said that as he read it, he could visualize everything unfolding before his eyes, like in a film. That was the moment when all the sleepless nights, all the fatigue from research, and all the sunny days I spent inside the National Archives disappeared, replaced by an unparalleled joy.
What’s next? – This is the question I hear most often. First, between Le Cordon Bleu and the graduation ceremony in Reims, I had the chance to experience a fabulous Paris, immersing myself in every moment, with social media at a minimum and presence at a maximum. Afterward, I returned home with a bit of nostalgia and got back to work in the studio in Bucharest, where increasingly exciting projects are unfolding. Most importantly, I rediscover the atmosphere of my beloved Paris every day. Beyond that, I’m thrilled to soon be sharing fragments of what I learned at school, especially in an area that suits me perfectly: the philosophy of taste and how we can (re)discover the joy of life in our relationship with food, wine, and everything related to savoir vivre.
But more about this very soon 🙂
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