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École Ducasse Unveils Exclusive Partnerships for 2020

The three French schools of the École Ducasse network in 2020 will welcome prestigious partnerships as well as a myriad of talented culinary and pastries Chefs.

École Ducasse – Paris Studio

The Chefs invited to École Ducasse – Paris Studio, in the center of the 16ème district of Paris, include Antonio Cortes from Mexico, who will give a culinary course with 100% Aztèques flavors in February; the new-yorker Rebecca Leffler in March will suggest her recipes of vegetal culinary arts; Dina Nikolaou in April will present her dishes inspired by small producers from her country in Greece; and Fumiko Kono from Japan will present his modern cooking style in September.

École Ducasse – École Nationale Supérieure de Pâtisserie

Participants at the École Nationale Supérieure de Pâtisserie this year will learn from the biggest Chefs such as the MOF Pastry and Confectionary Chefs Patrice Ibarboure, Jonathan Mougel and Sébastien Trudelle, the World Dessert Champion and MOF Pastry Chef from Annecy Philippe Rigollot, Thomas Subrin, MOF Bakery Chef, as well as the MOF Ice Cream Chefs Ludovic Mercier and Vincent Boué.

Luc Debove, Meilleur Ouvrier de France and World Ice Cream Champion was appointed in October 2019 Executive Chef of this school renowned worldwide. He is responsible for working with the ENSP teams to develop the school’s future pograms and promote their reputation in France and abroad.

Crowned Best Pastry Chef in the World in June 2019 according to the ranking of the World’s 50 Best Restaurants, the Chef Jessica Préalpato will be the sponsor of the student cohort of 2020 of the Bachelor in French Pastry Arts.

École Ducasse – Paris Campus

The new contemporary campus in Meudon, the École Ducasse – Paris Campus, will welcome its first students in September 2020.

Meilleur Ouvrier de France’s Christophe Raoux, who recently starred in Guide Michelin, has been appointed Executive Chef of the Paris campus. As of March 1 he will oversee all academic activities related to Culinary Arts at the Centre de Formation Alain Ducasse à Argenteuil, before running this activity at Paris Campus.

Moreover, the sponsor of the Bachelor in Culinary Arts this year will be Romain Meder, Executive Chef of 3-star restaurant Alain Ducasse au Plaza Athénée.

The broad portfolio of programs of the schools of École Ducasse aims to meet all training needs: from short programs for experts or food enthusiasts to intensive two-, four-or six-month programs, to three-year undergraduate programs leading to a Bachelor’s degree in culinary and pastry arts. École Ducasse is a network of schools belonging to the Sommet Education, a major international education group for hospitality management and culinary arts.

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