01. MASTER MORE THAN COOKING

Reference point for excellence in education and training

A global community of citizen chefs and entrepreneurs

For almost four decades, École Ducasse has been preparing students from many nations to forge successful careers in culinary and pastry arts.

Today, our worldwide alumni network numbers over 10,000 individuals from more than 80 countries, who between them showcase the incredible variety of careers that can be pursued after coming to our schools to learn and train.

As with these successful alumni, we are ready to help you enhance your talent, cultivate your identity, and meet the high expectations of our industry.

Discover our Alumni Community >

WHY CHOOSE ÉCOLE DUCASSE?

As a Chef, Alain Ducasse has achieved global success by never settling for second-best. École Ducasse follows this same single-minded approach to the quality of our teaching, with faculty teams at Paris Campus and and Yssingeaux Campus at the École Nationale Supérieure de Pâtisserie (ENSP) bringing together a unique mix of expertise.

Every program – from a two-month Essentials, specialized or Expert Diploma to a three-year Bachelor’s degree – is led by passionate and highly qualified professionals, who know that delivering effective training requires a personalized approach. For our students, this creates a strong social experience and stimulates mutual support, shared best practice and team cohesion – all values which are inherent in our industry.

Through our commitment to teaching in English across our program portfolio, we open École Ducasse to the world. As our student you will mix with, and collaborate with, people from many different cultures and backgrounds, equipping you with an intercultural fluency that will be an asset to your future employability or entrepreneurial ambitions.

KEY FACTS

2 campuses in France
More than 1,200 students trained each year across our French campuses
1,600 professionnals trained each year on continuing education courses
80+ nationalities
10,000 alumni wordwide
15+ international academic partners
High levels of practical, hands-on instruction
Unique teaching methods and pedagogical content with programs taught directly in English
Highly-qualified faculty members
Personalized experience with strong team cohesion thanks to small groups

INTERNATIONAL ADVISORY BOARD

Each year, École Ducasse gathers an International Advisory Board, inviting renowned chefs and hospitality experts.

The mission of this prestigious board is to identify and discuss different trends within our industry and wider society. In this way, we can ensure our programs continue to be fully aligned with our industry’s evolution, as we prepare the next generation of chefs.

The President Alain Ducasse appoints Advisory Board members. Dozens of members are appointed every year, such as:

The President Alain Ducasse appoints Advisory Board members. More than 30 members are appointed every year, such as:

Bruno AIM – Pastry Chef, President of Confédération Nationale des Glaciers de France

Stéphane AUGE – MOF

Florence BATTUT – Permacultue Expert

Stéphane BUREAUX – Director, Design Stéphane Bureaux

Yann CAPSIE – Chef, Hôtel Byblos

Alain CHARTIER – MOF, Ice Cream Maker, VP Relais Dessert

Luc DEBOVE – MOF, Ice Cream Maker, Director of École Nationale Supérieur de Pâtisserie

Christophe FELDER – Pastry Chef

Pascal FERAUD – Executive Head Chef, Ducasse Paris

Marie Claire FREDERIC – Fermenting Arts Instructor in Restaurant Suri / Nicrunicuit

Elisa Gautier, Chef, Au Kiosk, École Ducasse Alumni

William GROULT – Head of Pedagogy and Senior Chef Instructor, École Ducasse

Jocelyn HERLAND – Executive Chef, Plaza Athénée

Alexandre Lacroix, Chef, Hiru, École Ducasse Alumni

Severine Larrouy, Sustainability Consultant

Bénédicte LEPANSE – Physiologist

Josselin MARIE – Chef, La Table de Colette

Elise Masurel – Managing Director, École Ducasse

Jacques MAXIMIN – MOF

Romain MEDER – Chef – Admo les Ombres

Julian MERCIER – Executive Chef, École Ducasse – Paris Campus

Philippe MILLE – Executive Chef, Domaine Les Crayères

Adeline MOLIÈRE –Academic, Development & Quality Director, École Ducasse

Arnaud NICOLAS – MOF

Philippe POUILLART – Teacher-researcher, Institut Polytechnique UniLaSalle

Christian REGOUBY – Executive Manager, Collège Culinaire de France

Pierre Stutin, Managing Director, L’Ecole de la fermentation

Frédérique TRIQUET - Chef, Poulette, École Ducasse Alumni

Célia Tunc, General Secretary, Collège Culinaire de France

Chantal WITTMANN – MOF