What’s new at École Ducasse in 2023?

École Ducasse, the undisputed reference in culinary arts and pastry education, offers quality training courses taught by renowned experts: Best Workers of France (MOF)World champions, artisans… Today, École Ducasse consists of three schools in France: the Paris studio is located in the heart of the 16th district Paris campus at the gates of the capital in Paris, Medon and National School of Pastry (ENSP) At Issingo on the Haute Loire. Every year, the online schools host a wide range of profiles, from young students to experienced professionals, including those undergoing retraining or simply fans of gastronomy, all united around one passion: taste.

The school is presenting its reputation this year as well Many new innovations in line with gastronomic trends in 2023.

according to Paris Campus of the Ducasse Schoolprofessional training courses are expanding with new topics related to the role they offer “Citizen Chef”Working for the health of the planet and its citizens:

  • “Cooking and Fermentation” Led by Marie-Claire Frédéric, a French fermentation specialist who opened a fermented vegetable restaurant in Paris in 2018. This module takes students through the ancestral preservation process through the different methods and principles of fermentation to its place in the modern kitchen.
  • “The Market Garden Chef: The Enduring Alchemy Between Culinary Techniques and Nature Developed by l’Alchémille*’s Market Garden Chef Jérôme Jaigle, he will introduce listeners to an honest, authentic and elegant style of cuisine with the benefits of their own vegetable garden, as well as sharing his experience as a market garden chef on improving produce. his garden.
  • “Asian Cuisine: From Delhi to Tokyo”, a journey through Asian cuisine in all its authenticity, variety and delicacy. This is an opportunity to get to know new tastes while learning innovative methods of gourmet culture.

The National Pastry School (ENSP) is enriching its offer by creating “Diploma of expert in works of art” taught in English for specialists. This unique training course, which lasts eight weeks and starts on July 3, aims to develop the skills of pastry chefs in the creation of artistic products. optical illusion in chocolate and sugar.

This year will let you know Weddings and weddings (croquembouche, an elegant French dessert consisting of chocolate confections piled into a cone and tied with caramel strings). Students will have the opportunity to try their hand at making a variety of wedding cakes nougatines and small cabbagewhile learning about chocolate and sugar decorations as well as the preparation of French-style desserts.

Finally, Stefan Oge, The best glacier worker in Francepresents his vision of ice cream through a training course “Ma Glacetronomie®, Detailed understanding and execution of ice cream technology”. The goal is for students to learn all the basics of making ice creams and sorbets so they can be easily made in the future.

Finally, Paris studioOpen to baking and pastry lovers, it also offers several new features:

  • Clients can sharpen their senses during a Wine aromas This course is designed to build their olfactory memory and teach them to classify wine aromas.
  • original workshop called “Just like in a restaurant: learn how to place your plate”will allow participants to master the tricks of great chefs in creating the ultimate dinner plates at home.
  • Finally, a new seminar is called “Benefits of the Mediterranean Diet” The Apprenticeship will take the chefs to the Mediterranean and allow them to discover all the benefits of this cuisine, rich in fiber, Omega 3 and antioxidants and a true source of delicious pleasure.

A preview of a rich and varied menu in 2023 to suit every taste and preference.

All programs can be found here:

About the Ducasse school

Founded in 1999 by multi-star chef Alain Ducasse, École Ducasse is a chain of schools dedicated to providing an exquisite French experience based on culinary and pastry excellence. École Ducasse operates three schools in France – Paris Studio, Paris Campus and École Nationale Supérieure de Pâtisserie – as well as international schools with the Manila Campus in the Philippines, the Gurugram Campus in India and the Nai Lert Bangkok Studio in Thailand.

All are united by the desire to share the passion for gastronomy with experienced professionals as well as food lovers, career changers and students. This broad portfolio of programs is designed to meet all training needs: from short programs for experts or food enthusiasts to intensive programs of two, four or six months, to three-year undergraduate programs leading to a bachelor’s degree in Culinary and Pastry Arts.

École Ducasse is a chain of schools belonging to Sommet Education, a major international education group in hospitality management and culinary arts.

Anouk Weiss
Chief Communications Officer Sommet Education
Education summit

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