India – Wednesday, 17 September 2025: École Ducasse, an international benchmark in culinary and pastry arts education, has been supporting the talents of today and tomorrow in perfecting their craft since its creation. To share the very best of its pedagogy with professionals worldwide, École Ducasse is presenting its portfolio of masterclasses in response to the growing need for continuous training throughout chefs’ careers. Whether for hotel brigades, culinary schools, airlines, culinary associations, palaces or restaurants, these masterclasses position themselves as a partner of choice for hospitality and gastronomy professionals across the globe.
A concrete response to the challenges faced by gastronomy professionals
In light of the rapid evolution of techniques and the high expectations of the industry, École Ducasse offers international chefs a unique opportunity for continuous learning. Designed and led by highly qualified chef-instructors with rich and varied expertise, these masterclasses deliver exclusive tips, advice, and techniques to every corner of the world. Covering everything from culinary traditions to emerging trends, as well as organisation and workflow methods, the courses are offered in several themes, including:
Meat: mastering preliminary and advanced preparations such as deboning, stuffing, trimming, salting, storage, butchery, cooking methods, sauces, and seasonings.
Fish: mastering preparations including stuffing, preservation, trimming, filleting, cutting, sauces, seasonings, and cooking techniques.
Plant-based cuisine: creating complete vegetarian dishes or menus with limited animal protein, adaptable to diverse menus and clientele.
High-end bakery: producing a wide range of breads, brioches, croissants and sourdoughs, with expertise in slow proofing and delayed fermentation methods for streamlined production.
5* hot & cold buffet: enhancing products at every stage of the process, from cutting and cooking to seasoning, while adapting methods and service techniques for a successful contemporary buffet.
Plated desserts: mastering finishing techniques used in palaces and fine restaurants, understanding the characteristics of plated desserts, and adapting preparation and cooking techniques to highlight presentation, appearance, and quality.
French Tea Time: creating a complete trolley and selection for afternoon tea, from modern petits gâteaux and petits fours to tartlets, fruit cakes, and chocolate pound cakes, with techniques to achieve delicate, refined designs.
Sharing Chef Alain Ducasse’s pedagogy worldwide
Through its portfolio of masterclasses designed for professionals around the world, École Ducasse makes its expertise available to chefs, pastry chefs, and brigades who wish to take their skills to the next level. Believing that learning should extend throughout an entire career, École Ducasse’s chef-instructors travel in France and internationally to deliver training grounded in Chef Alain Ducasse’s philosophy: absolute respect for the product, seasonality, and terroir, combined with artisan precision and sobriety. This approach has already convinced leading institutions and multinationals such as Accor, Disney, Ponant, and Sofitel.
Tailor-made, customisable support
Designed to strengthen teams’ skills while improving business efficiency and profitability, these short programmes are fully adaptable to the needs of each establishment. On request, École Ducasse can create bespoke training aligned with the technical environment, internal structure, and existing team, ensuring personalised support. This approach guarantees concrete solutions to help establishments achieve their goals, whether launching, renewing menus, reopening, or creating new offerings in the culinary field. Wherever the establishment is located, École Ducasse adapts to local codes and market specificities while sharing the excellence and prestige of French gastronomy.