Since its foundation in 1999, École Ducasse has become an internationally-renowned exponent of teaching culinary and pastry arts, driven by the vision and energy of the iconic chef Alain Ducasse.
Now part of Sommet Education, the world-leading hospitality management education group, we are delighted to bring our French savoir-faire and knowledge in culinary and pastry arts to a wider audience.
We offer a complete range of educational programs, from intensive entrepreneurial training courses to Bachelor degrees. Our programs are delivered by passionate and highly qualified professionals, who know that an effective training requires a personalized follow-up.
At École Ducasse, our mission is to pass on Chef Alain Ducasse’s culinary savoir-faire and philosophy to everyone. We offer a complete range of educational programs, from intensive entrepreneurial training courses to Bachelor degrees. We train students from all over the world, helping them to become the next generation of key stakeholders in international gastronomy.
Our programs are delivered by passionate and highly qualified professionals, who know that an effective training requires a personalized follow-up. These courses create a strong social experience and stimulate mutual help, shared best practice and team cohesion – all values which are inherent in our industry.
The community gives access to a wide network of professional Chefs. It opens the doors of the finest restaurants in the world.
The new flagship campus of École Ducasse occupies a purpose-built 5,000 sq. m space in Meudon – an affluent Parisian suburb that is just 10km from the heart of France’s capital. Nestling on the banks of the River Seine, Meudon has been home to a number of celebrated artists, including sculptor Auguste Rodin. As a state-of-the-art center for culinary education, the new Meudon campus incorporates six technical kitchens for individual cooking and brigade set-up, a pastry lab, a bakery lab, an innovation lab and two signature restaurants that will be open to the public. In keeping with chef Alain Ducasses’s philosophy of local sourcing, the campus also boasts its own vegetable and herb gardens.