Paris, March 9th
École Ducasse is an undisputed reference in terms of educational excellence in the field of culinary and pastry arts. Its objective is to transmit the know-how of the Chefs who embody the spirit of Alain Ducasse with a network of schools throughout the world and three campuses in France: Paris Campus, l’École Nationale Supérieure de Pâtisserie (ENSP) et Paris Studio.
To commemorate the Easter celebrations, École Ducasse offers original creations, programs and workshops around chocolate in order to delight both amateurs and professionals with a passion for sweetness.
To put chocolate in the spotlight, and make it even more delicious for Easter, École Ducasse offers workshops dedicated to chocolate products for young and old at the École Ducasse Paris Studio in the heart of the capital:
On 8 April the “Kids in Pastry: Easter Special” workshop invites little ones to come and spend a fun and gourmet moment learning how to make several chocolate pieces. An ideal opportunity to awaken children’s interest in cooking around a playful theme.
For adults this time, on 1, 7 and 14 April, the “Chocomania” workshop is offered to all foodies and chocolate lovers. This is a special moment ideal for trying the school’s pastry chefs’ chocolate recipes while learning to handle cocoa with ease.
At the end of these workshops, cooking enthusiasts will be able to recreate professional recipes at home, cooking like chefs with creativity and a pinch of gourmandise.
For professionals, the École Nationale Supérieure de Pâtisserie, a benchmark in the field of Pastry Arts in France and abroad, is the place to turn for original training courses around chocolate. Amongst other things, the school offers an introduction to the “Bean To Bar” movement, literally from the bean to the bar. This unique training offered by Régis Bouet, Master Chocolate Maker and Production Consultant, will take place from 5-8 June.
The 31-hour course will cover the steps necessary for making chocolate through a multitude of processes: purchasing the beans, choosing and optimizing the equipment, interactions of raw materials, and the evolution of production in order to understand the processes used to decide on the composition of recipes.
The objective: to make your own chocolate, be it dark or milk, using 12 recipes taught at this exceptional workshop.
Finally, to enjoy delicious sweet creations by École Ducasse, the École Ducasse - Paris Campus store near Paris will offer a wide range of take-away products specially made for Easter by the school's teams and students.
This year, a lucky few will be able to discover the school’s traditional Easter egg clad in Dark Chocolate or Milk Chocolate with its treats inside.
A great opportunity to discover spectacular chocolate Easter eggs and to fill up with chocolate delicacies and other sweet delights to celebrate Easter.
Elise Masurel, Managing Director of École Ducasse, said: “We look forward to welcoming school children, amateur cooking enthusiasts, and budding Chefs of the future to our range of culinary arts and pastry workshops over the forthcoming Easter period. Our mission is to inspire the next generation of leaders in this field, and by experiencing what we have to offer at Ecole Ducasse, we very much hope they will be inspired for the future. Our doors are open to anyone including families and tourists who may be visiting our wonderful French campuses from different countries during the holidays. Our training in June, which is geared towards professionals, is also a fantastic opportunity to master confectionary arts.”
About École Ducasse:
École Ducasse is a network of schools founded in 1999 by multi-starred chef Alain Ducasse, dedicated to the transmission of outstanding French expertise based on excellence in culinary and pastry arts. École Ducasse runs three schools in France – the Paris Studio, the Paris Campus and the École Nationale Supérieure de Pâtisserie – as well as international schools with Manila Campus in the Philippines, Gurugram Campus in India and Nai Lert Bangkok Studio in Thailand.
All are united by a desire to share a passion for gastronomy with seasoned professionals as well as food enthusiasts, career changers and students. This broad portfolio of programs 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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