École Ducasse expands global chef training offer
École Ducasse has launched a portfolio of professional masterclasses designed to support chefs and hospitality professionals worldwide with continuous training.
The school said the initiative was developed in response to the rapid evolution of techniques and the increasingly high expectations of the industry. Each course is led by experienced chef-instructors and aims to deliver practical skills and strategic knowledge relevant to contemporary gastronomy.
Training themes cover both classical and modern areas. Meat and fish modules address advanced preparation, butchery, sauces and cooking techniques, while plant-based cuisine focuses on building complete vegetarian dishes and adapting menus to reduced animal protein demand. Other courses include high-end bakery with an emphasis on sourdough and delayed fermentation, five-star hot and cold buffets, plated desserts for luxury settings, and French tea-time, where chefs create refined petits gâteaux, tartlets and cakes for an afternoon service trolley.
Alain’s pedagogy at the core
At the heart of the offer is multi-Michelin-starred Alain Ducasse’s culinary philosophy, centred on respect for the product, seasonality, terroir, and artisan precision. École Ducasse said this approach is embedded throughout the training, ensuring participants develop techniques aligned with the standards of fine dining and international hospitality.
The format has already been adopted by organisations including Accor, Disney, Ponant and Sofitel, who have worked with École Ducasse to deliver bespoke upskilling programmes for their teams.
Tailored to each kitchen
The school stressed that every programme is adaptable to the operational realities of individual brigades, whether in hotels, restaurants, airlines or culinary schools. Training can be designed around local markets, technical environments and team structures, with the aim of improving both creativity and efficiency.
This flexibility means establishments
can use the masterclasses to support new menu launches, relaunch projects, or the introduction of specific service formats such as afternoon tea or modern buffets. The courses are delivered in France and internationally, with chef-instructors travelling to provide training on-site.
A global institution
École Ducasse operates three schools in France — Paris Studio, Paris Campus and the École Nationale Supérieure de Pâtisserie — alongside international outposts in the Philippines, India, Thailand and the UAE. Its programmes span from short professional modules to intensive courses for career changers, and three-year undergraduate and bachelor’s degrees in culinary and pastry arts.
As part of Sommet Education, a global leader in hospitality and luxury training, École Ducasse has continued to expand its influence, uniting professional development with academic study. Its recognition as the World’s Best Culinary Training Institution in 2023 and 2024 underlines its role as a leading authority in gastronomy education.
Training for modern challenges
The launch of the masterclasses comes as hospitality continues to adapt to shifting diner expectations and staffing pressures. Demand for plant-based menus, consistent delivery at scale and premium patisserie experiences has increased significantly in recent years.
By focusing on both traditional craft and emerging trends, École Ducasse said it aims to provide practical tools that help kitchens respond to these changes while maintaining the precision and consistency associated with French gastronomy.
Supporting professional chefs worldwide
The institution positioned the new portfolio as a direct resource for chefs seeking to strengthen technical expertise while developing business efficiency. It emphasised that learning should extend throughout a chef’s career, with continuous professional development increasingly viewed as essential for culinary teams across the globe.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
Support Us
CONTRIBUTE
École Ducasse expands global chef training offer
