We are the actors of a more responsible cuisine
1. École Ducasse is committed to training the chefs, leaders and citizens of tomorrow.
We don’t just train chefs, we train tomorrow’s managers, entrepreneurs and citizens who must take care of the planet and human health.
3000 students and professionals trained every year on our campuses.
85 nationalities present on our campuses, enabling exchanges and a real multicultural diversity between chefs and students.
30% of our academic courses are dedicated to sustainable development on our campuses.
2. École Ducasse commits to the challenges of gastronomy and its ecosystem.
We help all talents to develop and make a positive impact on society, while preparing them for the many challenges of the gastronomy sector.
In partnership with the Île-de-France region, in May 2023 we introduced a new program targeted at people far from employment in the Ile-de-France region.
This intensive program, which includes 6 months’ practical training and 3 months’ internship in the Parisian restaurants of Chef Alain Ducasse, will allow these aspiring young chefs to blossom in a new career field.
In October 2023, we published a White Paper entitled “Gastronomy, the preferred territory for professional reconversions”, to encourage vocations and give the keys to those who want to take the first step.
With 64.5% women among our retraining students, we are making a major contribution to accelerating the feminization of the profession.
Through our annual International Advisory Board, made up of renowned professionals such as MOFs, chefs, experts, entrepreneurs, journalists, teacher-researchers, producers and artisans, all of whom are committed (including Nadia Sammut, Romain Meder, Mathieu Chapel, Anne Garabédian, Benoit Castel, Christian Regouby, Claire Heitzler) we are positively influencing our business sector.
Our 2023 theme on Sustainable Food has enabled us to enrich all our training programs by adding modules dedicated, for example, to fermented food cooking, bromatology and nutri-ecology.
École Ducasse commits to preserving the planet.
Chef Alain Ducasse: ” A food that’s good to think about before it’s good to eat”.
24.5 tonnes of composted and anaerobic digestion waste per year.
5.46 tonnes of CO2 avoided since 2022 thanks to our partnership with Too Good To Go, over 2,500 meals saved in our École Ducasse Boutique.
200 pastries, cakes and entremets redistributed every week by the Ecole Nationale Supérieure de Pâtisserie to local schools in Yssingeaux and Monistrol.
