Ecole Ducasse: At the Forefront of Culinary Trends with its Professional Continuing Education Programs for 2025
Ecole Ducasse, a leading institution in the world of gastronomy and pastry arts, reaffirms its commitment to excellence with an innovative series of Continuing Professional Education (CPE) courses for 2025. These programs will be hosted at its two main campuses: the Ecole Ducasse Paris Campus (EDPC) in Meudon near Paris and the Ecole Nationale Superieure de Patisserie (ENSP) in Yssingeaux.
A Range of Programs Shaping the Future of Gastronomy
In the first half of 2025, Ecole Ducasse offers an exceptional selection of courses focused on emerging trends and innovations reshaping the gastronomy landscape. These unique programs enable professionals to stay at the forefront of current techniques and practices while addressing contemporary ecological and ethical challenges. Short courses (1 to 4 days) provide an excellent opportunity to expand an establishment’s offerings and refine individual skills.
Among the new programs designed by Ecole Ducasse, gastronomy professionals will have the chance to explore:
At the Ecole Ducasse Paris Campus (EDPC)
March:
- Chefs of Alain Ducasse Restaurants – Jean-Philippe Blondet and Amaury Bouhours, talents from Alain Ducasse's iconic establishments, will lead exclusive training sessions, offering an in-depth look into Chef Ducasse’s expertise.
April:
- Healthy Pastry – Luc Baudin, an expert in ethical pastry, will share innovative techniques for creating desserts that are both delicious and health-conscious.
May:
- Fermentation and Korean Flavors – Led by San Degeimbre, a two-Michelin-star chef and pioneer of sustainable cuisine integrating restaurant, garden, and guesthouse. This course highlights the art of fermentation and its role in crafting unique flavors.
- AI in Culinary Innovation – This program will explore the role of artificial intelligence in creating new gastronomic experiences. In addition to theoretical foundations, practical workshops will showcase applications such as automatic generation of technical sheets, adaptation for dietary needs (gluten-free, vegetarian, vegan), and optimization of inventory and supply management.
June:
- Biodiversity and Sustainable Food in Gastronomy – In partnership with Hectar (a key player in transitioning to sustainable agriculture), this course delves into incorporating local and sustainable products into culinary arts, addressing themes such as food transition, sustainability, resource preservation, and edible garden development.
At the Ecole Nationale Superieure de Patisserie (ENSP)
May:
- Vegan Pastry – Kristina Daciolaite will unveil the secrets of creating 100% vegan delights, a hallmark of modern pastry.
- Molding Techniques and 3D Printing – A team of experts will present a revolutionary approach to pastry through the use of cutting-edge technologies.
June:
- Gluten-Free and Health-Focused Pastries – Sandrine Bomann-Hautin will share her techniques for crafting creations tailored to new dietary preferences.
- Healthy Pastry – Luc Baudin will return to further explore balanced pastry, prioritizing client health at the heart of every plate.
A School Focused on the Future
These programs, spanning both Paris and Yssingeaux, reflect Ecole Ducasse’s dedication to staying at the forefront of industry trends and techniques. With its forward-thinking vision, the institution proactively integrates technological advancements, such as artificial intelligence and 3D printing, to redefine culinary practices. As a trailblazer, Ecole Ducasse addresses major transformations in gastronomy, from sustainability and evolving dietary needs to ecological challenges.
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