MASTERCLASS
MASTERCLASS
TABLE OF CONTENT D U C A S S E E D U C AT I O N PAGE 6 OUR MASTERCLASSES PAGE 13 OUR THEMES CULINARY ARTS THEMES PAGE 18 PASTRY ARTS THEMES PAGE 20 MODULE CONTENT PAGE 23 C O N TAC T PAGE 64 4 5
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. DUCASSE EDUCATION 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 of our teams, who bring our passion for taste to life, in France and abroad. Since its inception, DUCASSE Education contributes to the transmission of our French savoirfaire 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. ALAIN DUCASSE 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 skillsbased methodology. 6 7
A UNIQUE KNOW-HOW ALLIANCE 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. 8 9
ENHANCING EVERY TALENT SCHOOLS DRIVEN BY TALENTED PROFESSIONALS 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. 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. 10 11
OUR MASTER CLASSES 12 13
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 14 15
OUR THEMES 16 17
OUR CULINARY ARTS THEMES OUR CULINARY ARTS THEMES Signature 24 3-star starters and main courses 25 Best-of international Alain Ducasse Naturalness by Alain Ducasse 26 Fish, Vegetables and Cereals Trilogy 27 New culinary trends Indulgent flexitarian diet Product -oriented 28 Back from the market 29 Poultry and meat 30 Fish and shellfish New trends 39 French bistros Restaurant - Banqueting and Catering 40 Brunch and breakfast 41 Cocktails, banquets and seminars 42 Cocktail pieces Innovation Street Food 44 Best-of international street food 45 New trends of healthy and fast casual street food Techniques 32 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 18 19
OUR PASTRY ARTS THEMES OUR PASTRY ARTS THEMES Traditional and innovative pastry 48 Tarts & entremets 49 French tea time 50 Sweet-snacking 51 Basic Pastry techniques 52 Alain Ducasse Desserts Bakery 60 Bread and viennoiseries Confectionery 63 Confectionery : between tradition and innovation Healthy Pastry 54 New sugar usage in pastry 55 Gluten and lactose free pastry Ice cream 56 Ice cream and frozen entremets Chocolate 58 Chocolate pieces, bonbons and bars 59 Around chocolate NEW 20 21
CULINARY ARTS MODULE CONTENT L E V E L 1 : Fundamental L E V E L 2 : Advanced 22 23
SIGNATURE SIGNATURE 3-STAR STARTERS AND MAIN COURSES Recipes specifically selected to develop the participant s knowledge of Haute Cuisine BEST-OF INTERNATIONAL ALAIN DUCASSE A culinary mix designed to meet expectations of a cosmopolitan clientele LEVEL 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 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 24 25
NATURALNESS BY ALAIN DUCASSE NATURALNESS BY ALAIN DUCASSE FISH, VEGETABLES AND CEREALS TRILOGY Revealhing the natural character of the produces NEW CULINARY TRENDS INDULGENT FLEXITARIAN DIET A more veggie and conscious menu LEVEL 2 LEVEL 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. 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 26 27
PRODUCT-ORIENTED PRODUCT-ORIENTED BACK FROM THE MARKET A savoury menu over the seasons POULTRY & MEAT Improving and perfecting techniques 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 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 28 29
PRODUCT-ORIENTED FISH AND SHELLFISH 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 30 31
TECHNIQUES TECHNIQUES BASIC TECHNIQUES BROTHS, GRAVIES, SAUCES AND SEASONNINGS The hallmarks of dishes on any menu BASIC TECHNIQUES VEGETABLES Basic notions of different plant-based categories and their preparation 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 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 32 33
TECHNIQUES TECHNIQUES BASIC TECHNIQUES POULTRY AND MEAT Basic notions on cuts and cooking techniques BASIC TECHNIQUES FISH AND SHELLFISH 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 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 34 35
TECHNIQUES SOUS-VIDE METHOD SET UP, PRODUCTION AND SENDING OUT 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 36 37
NEW TRENDS FRENCH BISTROS 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 38 39
RESTAURANT-BANQUETING AND CATERING RESTAURANT-BANQUETING AND CATERING BRUNCH AND BREAKFAST Various combinations for indulgent mornings COCKTAILS, BANQUETS AND SEMINARS Organization, production, and re-heating large volumes LEVEL 2 LEVEL 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 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 Use of fresh products and enhance semi-elaborated quality products Apply organizational methodologies and special techniques for brunch and breakfast offers 40 41
RESTAURANT-BANQUETING AND CATERING COCKTAIL PIECES INNOVATION Recipes for successful cocktail events LEVEL 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 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 Reinterpret the French and international cuisine classics in a finger food format for innovative cocktails 42 43
STREET FOOD STREET FOOD BEST-OF INTERNATIONAL STREET FOOD Innovation and expertise applied to current fast food trends NEW TRENDS OF HEALTHY AND FAST CASUAL STREET FOOD Organization, production, and re-heating large volumes LEVEL 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 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 44 45
PASTRY ARTS MODULE CONTENT LEVEL 1 : Fundamental LEVEL 2 : Advanced 46 47
TRADITIONAL AND INNOVATIVE PASTRY TRADITIONAL AND INNOVATIVE PASTRY TARTS & ENTREMETS Traditional and modern creations designed for sucess FRENCH TEA TIME For an elegant and tasty afternoon 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 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 48 49
TRADITIONAL AND INNOVATIVE PASTRY TRADITIONAL AND INNOVATIVE PASTRY SWEET-SNACKING Innovation & expertise applied to take-away pastries BASIC PASTRY TECHNIQUES Basic notions on different pastry preparations LEVEL 2 LEVEL 1 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 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 50 51
TRADITIONAL AND INNOVATIVE PASTRY ALAIN DUCASSE DESSERTS 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 52 53
H E A LT H Y P A S T R Y H E A LT H Y P A S T R Y NEW SUGAR USAGE IN PASTRY GLUTEN AND LACTOSE FREE PASTRY A new approach to pastry conception Design pastries for everyone LEVEL 1 LEVEL 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 54 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 55
ICE CREAM ICE CREAM AND FROZEN ENTREMETS 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 56 57
CHOCOLAT CHOCOLAT CHOCOLATE PIECES, BONBONS AND BARS AROUND CHOCOLATE Reinterpretation of iconic chocolate desserts 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 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 58 59
BAKERY BREAD AND VIENNOISERIES 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 60 61
CONFECTIONERY CONFECTIONERY BETWEEN TRADITION AND INNOVATION 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 62 63
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