École Ducasse, a network of schools dedicated to the transmission of outstanding French expertise and excellence in the culinary and pastry arts, has announced a new academic collaboration agreement with the Instituto Gato Dumas, a pillar of gastronomic education in Latin America.
The alliance represents a major step in the expansion of École Ducasse, providing an opening to Latin America and marking the union of two leading institutions.
Founded in 1998 by visionaries Carlos Alberto “Gato” Dumas and Guillermo Calabrese, the Instituto Gato Dumas has established itself as a major institution in culinary education with a strong presence in Argentina and extensions in Uruguay and Colombia.
This collaboration will begin with an exclusive Masterclass given by Luc Debove - director of the ENSP, Meilleur Ouvrier de France and world ice cream champion - on the Gato Dumas campus in Buenos Aires next month. Above all, however, this partnership inaugurates the creation of two new exclusive four-week intensive diplomas: "The Art of French Pastry", delivered at the ENSP, and "The Best of Alain Ducasse", offered on the Paris campus. These unique courses, taught entirely in English, are designed to forge the pastry chefs and cooks of tomorrow, offering them a deep immersion in the unique philosophy of Chef Ducasse as well as in the techniques and innovations that define world-renowned French gastronomy.
Its commitment to academic excellence and its innovative approach to teaching make Gato Dumas the ideal partner for École Ducasse, which runs three schools in France – Paris Studio, Paris Campus and the École Nationale Supérieure de Pâtisserie (ESNP) – as well as international schools and studios in the Philippines, India, Thailand and the United Arab Emirates, in its quest for excellence.
This collaboration will begin with an exclusive Masterclass given by Luc Debove – director of the ENSP, Meilleur Ouvrier de France and world ice cream champion – on the Gato Dumas campus in Buenos Aires next month.
Above all, however, this partnership inaugurates the creation of two new exclusive four-week intensive diplomas: “The Art of French Pastry”, delivered at the ENSP, and “The Best of Alain Ducasse”, offered on the Paris campus.
These unique courses, taught entirely in English, are designed to forge the pastry chefs and cooks of tomorrow, offering them a deep immersion in the unique philosophy of Chef Ducasse as well as in the techniques and innovations that define world-renowned French gastronomy.
Thanks to these two new diplomas, Instituto Gato Dumas students will benefit from an exceptional opportunity to come to France and join one of École Ducasse’s two campuses, thus immersing themselves in French culinary culture and enriching their educational and professional careers.
At the same time, this collaboration provides École Ducasse with an ideal platform to reach and inspire a new generation of culinary talent in Latin America.
The courses developed through this collaboration are the result of meticulous work and a shared passion for high-quality education.
They have been designed to meet the needs of a constantly evolving market, combining traditional expertise with cutting-edge techniques.
Participants will have access to state-of-the-art facilities and will be guided by renowned chefs and trainers, guaranteeing a high-quality educational experience.
Elise Masurel, Managing Director of École Ducasse, says: “The collaboration between École Ducasse and Instituto Gato Dumas is an important step in our international development strategy.
This alliance enriches our educational offering, enabling us to offer specific, tailor-made training courses that meet the needs and aspirations of South American students.
"Through this partnership, we are forging invaluable links with the rapidly expanding culinary scene in Latin America.
This partnership is a testimony to our commitment to culinary excellence and diversity, reinforcing our mission to train tomorrow’s chefs and professionals through a truly multicultural vision.”
École Ducasse and the Instituto Gato Dumas are inviting all gastronomy enthusiasts, aspiring professionals and established chefs alike, to discover these new programs and seize the opportunity to be part of this international culinary adventure.
Meanwhile, ENSP is celebrating Easter 2024 with an iconic egg, embodying a harmonious marriage of tradition and innovation.
Skillfully designed by renowned chocolatier Edwin Rousseau, this Easter egg features delicate, intricate chocolate motifs, beautifully adorned with gold leaf.
It is an invitation to celebrate Easter festivities with elegance, refinement and a touch of exquisite flavour.
Professionals can also explore more of the delicious world of chocolate and pastry this Easter with special courses at ENSP.
Under the guidance of new Meilleur Ouvrier de France Chocolatier, Mathieu Le Renard and Bertrand Balay, these three-day sessions will immerse them in the creation of innovative Easter themes, chocolate bonbons and montages.
With a total duration of 23 hours each, these courses offer an exceptional opportunity to learn and shape some truly unforgettable chocolate creations.
École Ducasse is also celebrating the Easter festivities with a fresh touch and unique experiences at its other schools, offering a range of activities for both amateurs and professionals of the sweet world.
At its Paris Studio, chocolate classes for all chocolate lovers are available: a varied programme of workshops dedicated to chocolate will enable young and old alike to plunge into the exquisite world of this delicacy.
From creating artistic Easter eggs to learning chocolate handling techniques, these classes offer an immersive and educational experience.
Finally, for those who simply wish to savour École Ducasse’s sweet creations, the Boutique at its Paris Campus offers a varied range of take-away products specially designed for Easter.
The traditional Easter egg, available in dark or milk chocolate, will be on sale at the institution’s reception desk, bringing an exceptional opportunity to discover spectacular chocolate works and indulge in sweet treats during the festivities.
