masterclass - ducasse-education.com · 14 15 ducasse education master classes are designed to...

M A S T E R C L A S S

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D U C A S S E E D U C A T I O N

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O U R M A S T E R C L A S S E S

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O U R T H E M E S

C U L I N A R Y A R T S T H E M E S

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P A S T R Y A R T S T H E M E S

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M O D U L E C O N T E N T

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C O N T A C T

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T A B L E O F C O N T E N T

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A L A I N D U C A S S E

“I have always endeavored to pass on my vision of culinary and pastry arts. I share my know-how with all young people craving for learning, career-changers and professionals willing to strengthen their skills, with a single motto in mind: excellence in practice.”

At the roots of DUCASSE Paris, are the passion for culinary and pastry arts, and the desire to reveal the original taste of products, to exalt their flavors, and to satisfy our guests. Driven by the vision of Alain Ducasse, our 8 divisions express the commitment o f our teams , who bring our passion for taste to life, in France and abroad.

Since its inception, DUCASSE Education contri-butes to the transmission of our French savoir- faire and knowledge in culinary and pastry arts. Today, we are a leading global network of schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards, forged through decades of practice and experience.

DUCASSE Education passes on the highest culinary and pastry industry standards with its comprehensive hands-on training programs, that emphasize practical learning of techniques with precision, innovation, and rigorous skills-based methodology.

D U C A S S E E D U C A T I O N

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A U N I Q U E K N O W - H O W A L L I A N C E

With 3 schools in France, DUCASSE Education benefits from multiple exceptional expertise. Located in Argenteuil, the Centre de Formation Alain Ducasse is specialized in culinary arts while the Ecole Nationale Supérieure de Pâtisserie, based in Yssingeaux, has been devoted to pastry, bakery, chocolate, confectionery, and ice cream arts, for over thirty years.

Finally, at the heart of Paris, the Ecole de Cuisine Alain Ducasse is aimed at passionate amateurs and companies looking for exclusive events.

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E N H A N C I N G E V E R Y T A L E N T

From intensive entrepreneurial training courses to Bachelor programs and professional continuous education, a complete range of educational programs is offered at the Centre de Formation Alain Ducasse and the Ecole Nationale Supérieure de Pâtisserie. With the desire to pass on its philosophy to everyone, DUCASSE Education trains either French and international professionals, career-changers, and students.

In our schools, you will always find a training course adapted to your profile and your goals. Our mission is to help you to enhance your talent, cultivate your identity, and meet the high expectations of our industry.

S C H O O L S D R I V E N B Y T A L E N T E D P R O F E S S I O N A L S

DUCASSE Education is supported by passionate and highly qualified professionals. Teachers, Meilleurs Ouvriers de France, World Champions, renowned chefs and pastry chefs, craftsmen, hospitality experts, or simply gastronomy enthusiast ; our teams concentrate a unique combination of expertise.

This is how DUCASSE Education has become a network of schools of reference in the industry and ensures a lasting experience in your memory throughout your career.

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O U R M A S T E R C L A S S E S

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DUCASSE Education Master Classes are designed to provide you with additional support to reach the industry’s highest standards while keeping your own culinary identity.

Our expertise is at your fingertips to create an exclusive training experience. You may choose among our various catalog themes that can be taught on your premises or at our schools in France.

Our dedicated team will then tailor a training program based on your specific objectives, program type (demo/ hands-on/ tasting) and duration.

Our Master Classes impart not only the latest culinary innovation and techniques but also the importance of produce quality to respond to the ever-changing hospitality industry demand.

It is the opportunity for participants to bring out their talent in culinary and pastry arts.

Reach excellence with DUCASSE Education

A flexible solution to train participants on a specific culinary

or pastry expertise

Benefit from a tailored train program based on your needs

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O U R T H E M E S

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Signature24 3-star starters and main courses

25 Best-of international Alain Ducasse

Naturalness by Alain Ducasse26 Fish, Vegetables and Cereals Trilogy

27 New culinary trends – Indulgent flexitarian diet

Product -oriented28 Back from the market

29 Poultry and meat

30 Fish and shellfish

Techniques32 Basic techniques : broths, gravies, sauces and seasonnings

33 Basic techniques : vegetables

34 Basic techniques : poultry and meat

35 Basic techniques : fish and shellfish

36 Sous-Vide Method: set up, production and sending out

New trends39 French bistros

Restaurant - Banqueting and Catering40 Brunch and breakfast

41 Cocktails, banquets and seminars

42 Cocktail pieces – Innovation

Street Food44 Best-of international street food

45 New trends of healthy and fast casual street food

O U R C U L I N A R Y A R T S T H E M E S O U R C U L I N A R Y A R T S T H E M E S

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Traditional and innovative pastry48 Tarts & entremets

49 French tea time

50 Sweet-snacking

51 Basic Pastry techniques

52 Alain Ducasse Desserts

Healthy Pastry54 New sugar usage in pastry

55 Gluten and lactose free pastry

Ice cream56 Ice cream and frozen entremets

Chocolate58 Chocolate pieces, bonbons and bars

59 Around chocolate N E W

O U R P A S T R Y A R T S T H E M E S O U R P A S T R Y A R T S T H E M E S

Bakery60 Bread and viennoiseries

Confectionery63 Confectionery : between tradition and innovation

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C U L I N A R Y A R T S M O D U L E C O N T E N T

LEVEL 1 : FundamentalLEVEL 2 : Advanced

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S I G N A T U R E S I G N A T U R E

B E S T - O F I N T E R N A T I O N A L A L A I N D U C A S S E

A culinary mix designed to meet expectations of a cosmopolitan clientele

L E V E L 1 — L E V E L 2

Design a suitable menu for an international clientele in a high-quality manner

Prepare recipes from Alain Ducasse restaurants in various countries and region of the world: USA, Asia,

Eastern and Western Mediterranean, etc.

Master countries’ specific techniques, preparations, set up, cooking methods and regeneration

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Recipes specifically selected to develop the participant’s knowledge of Haute Cuisine

L E V E L 2

Perfect the development, ingredients combinations and balance of menus using high quality produce

Review produce properties, broths, gravies, sauces, set up, cooking methods and plating

Understand the methodologies employed in 3-star restaurants with recipes from “ Alain Ducasse au Plaza Athénée ” in Paris,

« Alain Ducasse à l’Hôtel de Paris » in Monaco and “Alain Ducasse at The Dorchester” in London

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N A T U R A L N E S S B Y A L A I N D U C A S S E N A T U R A L N E S S B Y A L A I N D U C A S S E

N E W C U L I N A R Y T R E N D S I N D U L G E N T F L E X I T A R I A N D I E T

A more veggie and conscious menu

L E V E L 2

Create a menu adapted to health-conscious consumers and new trends (ex: flexitarian diet, vegetarian, gluten-free, etc.)

Elaborate healthy and balanced recipes enhancing produces to create tasty combinations

Use of different cereals, gluten-free flours, super foods and nutraceuticals

Limited use of products of animal origin: less quantity, more quality

Reduced use of salt, sugar and fat

F I S H , V E G E T A B L E S A N D C E R E A L S T R I L O G Y

Revealhing the natural character of the produces

L E V E L 2

Master and be inspired by techniques specific to the Naturalness cuisine

Elaborate seasonal recipes and seasonings, inspired by the fish, vegetables and cereals Trilogy, revealhing

the produces’ original flavors

Apply cutting edge cooking methods : lacto-fermentation, use of smokehouse and big green egg, coction of bran,

extraction of juices, steam cooking, low temperature, etc.

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P R O D U C T - O R I E N T E D P R O D U C T - O R I E N T E D

P O U L T R Y & M E A T

Improving and perfecting techniques


Prepare famous French recipes using poultry and meat (as well as seasonal game animals and fowl)

Understand produce properties and make the best use of it to reduce costs, optimize output and improve

the quality of dishes

Master preliminary and specific preparations (boning, stuffing, trimming, etc.) curing, storage, butchery,

cooking methods, gravies, sauces and seasonings

B A C K F R O M T H E M A R K E T

A savoury menu over the seasons


Design a menu adapted to the current trend and season

Master the basic techniques and produces properties to develop a savoury and diversified offer of starters and main courses

Know the seasonality of products in order to improve quality and profitability

Elaborate recipes enhancing seasonal and local produces and culinary traditions

Methodology for the preparation of bases, juices, sauces and preliminary preparations

Use of cooking techniques, regeneration, plating and sending out

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P R O D U C T - O R I E N T E D

F I S H A N D S H E L L F I S H

Improving and perfecting techniques


Elaborate recipes using seasonal sea and freshwater fish and shellfish

Optimize produce to reduce waste and improve the quality of dishes

Master preliminary and specific preparations (stuffing, etc.), storage, dressing, filleting, cuts, sauces,

seasonings and cooking methods

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T E C H N I Q U E S T E C H N I Q U E S

B A S I C T E C H N I Q U E S B R O T H S , G R A V I E S , S A U C E S

A N D S E A S O N N I N G S

The hallmarks of dishes on any menu


Improve dishes with high-quality broths, sauces, gravies and seasonings for different produce categories

(meat, poultry, fish, shellfish and vegetables)

Learn various preparation techniques adaptable to different catering concepts, menus, or clientele

Master organization, hygiene standards, storage and preservation

B A S I C T E C H N I Q U E S V E G E T A B L E S

Basic notions of different plant-based categories and their preparation


Review and improve knowledge and skills in receiving, storing, and using plant-based produce and grains

Create complete vegetarian dishes or with limited animal protein dishes, adaptable to various menus and clientele

Adapt techniques, cutting and cooking methods to streamline food costs

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T E C H N I Q U E S T E C H N I Q U E S

B A S I C T E C H N I Q U E S P O U L T R Y A N D M E A T

Basic notions on cuts and cooking techniques


Create a contemporary offer various meat and poultry courses as well as sauces and side dishes

Master cuts and preparation techniques in order to target whole and/or non butchered produce to reduce material costs

and optimize outputs

Review produce properties, storage, preservation, legislation, set up, hygiene standards, butchery,

cooking and reheating methods

B A S I C T E C H N I Q U E S F I S H A N D S H E L L F I S H

Basic notions on cuts and cooking techniques


Review produce properties and master preparation techniques to optimize the use of produce, reduce waste

and improve the quality of dishes

Elaborate complete recipes using seasonal sea and freshwater fish and shellfish

Master storage, dressing, filleting, cuts, sauces, seasonings and cooking methods

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T E C H N I Q U E S

S O U S - V I D E M E T H O D S E T U P , P R O D U C T I O N A N D S E N D I N G O U T

Master, practice, and understand benefits of sous-vide method


Optimize kitchen staff ’s time management, output and productivity

Know various implementation, preparation and preservation options to respect ingredients and flavors

Learn how to use sous-vide equipment and comply with hygiene legislation

Master various levels of cooking (preservation and/or precision), storage, regeneration and sending out

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N E W T R E N D S

F R E N C H B I S T R O S

A modern approach to French classics


Re-interpret bistro cuisine classics and French regional recipes with emphasis on culinary traditions

Learn broths, stocks and sauces methods, preparation and cooking techniques, reheating and plating

Master techniques and optimize methodology to improve in quality, productivity and efficiency

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R E S T A U R A N T - B A N Q U E T I N G A N D C A T E R I N GR E S T A U R A N T - B A N Q U E T I N G A N D C A T E R I N G

C O C K T A I L S , B A N Q U E T S A N D S E M I N A R S

Organization, production, and re-heating large volumes

L E V E L 2

Create an attractive offer, streamline the production and optimize the output for large capacity structures

Master preparation techniques and staff organization to monitor the meals’s quality for event

Enhance fresh produce and semi prepared ingredients to elaborate modern or revisited classic dishes

B R U N C H A N D B R E A K F A S T

Various combinations for indulgent mornings

L E V E L 2

Preparation of savoury hot and cold recipes, inspired from brunch and breakfast new trends

Master the preparation and presentation while reflecting on the organization and costs management

Develop a range of various and innovative recipes around eggs, salads, breads…

Use of fresh products and enhance semi-elaborated quality products

Apply organizational methodologies and special techniques for brunch and breakfast offers

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R E S T A U R A N T - B A N Q U E T I N G A N D C A T E R I N G

C O C K T A I L P I E C E S — I N N O V A T I O N

Recipes for successful cocktail events

L E V E L 2

Stand-out by providing a qualitative and modern cocktail offer in terms of taste and aesthetic

Master the elaboration, cooking and regeneration methods specific to cocktail service

Reinterpret the French and international cuisine classics in a “finger food” format for innovative cocktails

Work around tastes, texture, visual with a modern presentation

Adapt the serving methods and techniques for a cocktail reception

Use of fresh products and enhance semi-elaborated quality products

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S T R E E T F O O DS T R E E T F O O D

N E W T R E N D S O F H E A L T H Y A N D F A S T C A S U A L S T R E E T F O O D

Organization, production, and re-heating large volumes


Create a healthy menu offer inspired from the key street food trends

Enhance fresh and semi-elaborated produce, improve organizational methods and master techniques to optimize

productivity and efficiency

Create trendy and healthy recipes: salad bar, buddha bowl, small portioned hot vegetarian meals, soup, smoothie, pasta box, tart,

sandwich, etc.

Use of cereals and gluten free flour, super food and medicinal ingredients

B E S T - O F I N T E R N A T I O N A L S T R E E T F O O D

Innovation and expertise applied to current fast food trends

L E V E L 2

Immerse in the current international street food trends and master the classics

Create innovative recipes: burger, sandwich, salad, buddha bowl, soups, pasta box, tart, small portioned hot meals

Enhance fresh and semi-elaborated produce, improve organizational methods and master techniques to optimize productivity

and efficiency

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P A S T R Y A R T S M O D U L E C O N T E N T

LEVEL 1 : FundamentalLEVEL 2 : Advanced

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T R A D I T I O N A L A N D I N N O V A T I V E P A S T R YT R A D I T I O N A L A N D I N N O V A T I V E P A S T R Y

F R E N C H T E A T I M E

For an elegant and tasty afternoon


Create a complete Tea Time trolley and assortment

Elaborate modern small cakes, petit-fours, small tarts and pound cakes with fruits and chocolate

Acquire techniques with the aim of creating delicate design and enhancing taste

T A R T S & E N T R E M E T S

Traditional and modern creations designed for sucess


Understand pastry fundamentals and learn new techniques

Master new finishing techniques and discover current trends in cake design

Prepare various tasty and contemporary tart and entremet recipes

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T R A D I T I O N A L A N D I N N O V A T I V E P A S T R YT R A D I T I O N A L A N D I N N O V A T I V E P A S T R Y

B A S I C P A S T R Y T E C H N I Q U E S

Basic notions on different pastry preparations

L E V E L 1

Master basics techniques to make creative simple desserts with emphasis on taste and visual aspect

Understand technologies and master production and assembling methods to make accessible but high quality pastries

Elaborate dough, mousses, creams, biscuits, ice-cream and icy textures

S W E E T - S N A C K I N G

Innovation & expertise applied to take-away pastries

L E V E L 2

Prepare various finger food recipes: brownie, cereal bars, tarts, etc.

Revisit classic recipes and adapt them for different tasting settings (restaurant or take-away)

Discover new trends to boost a desserts menu

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T R A D I T I O N A L A N D I N N O V A T I V E P A S T R Y

A L A I N D U C A S S E D E S S E R T S

A pastry mix designed to meet expectations of a cosmopolitan clientele


Structure a dessert menu based on three themes: Bistro, Gastronomic and Trendy (Naturalness)

Make plated desserts and cooked desserts with seasonal produce

Adapt preparation and cooking techniques to enhance desserts’ presentation, appearance and quality

while respecting produce properties

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H E A L T H Y P A S T R YH E A L T H Y P A S T R Y

G L U T E N A N D L A C T O S E F R E E P A S T R Y

Design pastries for everyone

L E V E L 1

Make innovative gluten and lactose free restaurant pastries to create a healthy and tasty offer

Elaborate adapted recipes for consumers with celiac disease or health conscious ones

Discover and learn about the most adapted raw produce substitutes

N E W S U G A R U S A G E I N P A S T R Y

A new approach to pastry conception

L E V E L 1

Develop a wide range of tasty and healthy restaurant pastries by using new sugar types: reduced fruit juice, maltivol,

stevia, agave syrups, or honeys

Discover and understand which sugar type is the most adapted to elaborate different light and tasty recipes

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I C E C R E A M

I C E C R E A M A N D F R O Z E N E N T R E M E T S


Master ice cream technology fundamentals to be more independent and creative

Make a wide range of ice creams, sorbets, frozen entremets and roll cakes using different components

Critical analysis of physicochemical reactions through tasting and observations

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C H O C O L A T C H O C O L A T

C H O C O L A T E P I E C E S , B O N B O N S A N D B A R S


Master chocolate technology fundamentals to create new recipes

Elaborate a wide range of different bonbons with ganache, praline, double- layers, marzipan, etc.

Optimize production and master finished products freezing processes

A R O U N D C H O C O L A T E

Reinterpretation of iconic chocolate desserts


Acquire knowledge on chocolate: variety of beans, origins, flavours, new trends…

Master tempering techniques of chocolate and the making of simple chocolate decorations

Make chocolate desserts depending according to different concepts: gastronomic, revisited classics, small cakes, tea-time cakes

Creation of a chocolate snack offer (bars, finger food format)

Work around textures and combination of original flavours

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B A K E R Y

B R E A D A N D V I E N N O I S E R I E S

The secrets of French breads and viennoiseries


Make a wide range of breads, brioches, croissants, and surdough bread

Master slow rising and delayed checking methods for streamlined production

Learn different poolish and natural yeast production methods

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C O N F E C T I O N E R Y

C O N F E C T I O N E R Y B E T W E E N T R A D I T I O N A N D I N N O V A T I O N

A modern approach to confectionery classics


Create a wide range of confectionery products easy to reproduce with your teams

Make different traditional and trendy recipes such as Haribo© candies, marshmallows, fruit jellies, caramels,

fudges, fondant and coated nougat

International Department

Centre de Formation Alain Ducasse+ 33 (0) 1 34 34 19 18

[email protected]

Ecole Nationale Supérieure de Pâtisserie+33 (0) 4 71 65 72 53

[email protected]

F O L L O W U S O N

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masterclass - ducasse-education.com · 14 15 ducasse education master classes are designed to...

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