Ecole Ducasse, the international institution for culinary and pastry arts education founded by Chef Alain Ducasse, has announced a portfolio of professional masterclasses aimed at chefs and hospitality teams worldwide. The initiative addresses the industry’s growing demand for continuous training and skill development in response to evolving culinary techniques and rising consumer expectations.
The masterclasses are designed for a wide range of professionals, including hotel brigades, restaurants, culinary schools, airlines and associations. Led by experienced chef-instructors, the sessions cover both classical methods and emerging trends. The curriculum spans several themes such as meat and fish preparation, plant-based cuisine, high-end bakery, plated desserts, French afternoon tea, and contemporary buffet techniques. Each course combines technical expertise with workflow and organisational methods, offering practical applications for professional kitchens.
Ecole Ducasse’s approach is rooted in Ducasse’s philosophy of respecting produce, seasonality and terroir while maintaining artisan precision. Programmes are delivered globally, with instructors travelling to client locations in France and abroad. Partnerships with organisations such as Accor, Disney, Ponant and Sofitel already highlight its international reach.
Flexibility is central to the model. Establishments can request tailor-made programmes that align with their operational environment and team structure. Training is positioned not only to refine culinary skills but also to improve business efficiency, menu innovation and profitability.
Through this global training portfolio, École Ducasse reinforces its role as a partner to the hospitality and gastronomy sectors, making advanced French culinary expertise accessible to chefs and teams at every stage of their careers.
Dining and Cooking