École Ducasse, a global reference in culinary and pastry arts education, has unveiled the highlights of its Professional Continuing Education programme for the second half…
View More New Expertise, Emerging Trends: École Ducasse unveils its Professional Continuing Education Programmes for second half of 2026
Cuisine is often described as codified. This reflects a historical reality: culinary practices have been formalised over time, shaped by figures such as Auguste Escoffier,…
View More Cooking is a dialogue: cuisine as a universal language
École Ducasse, named the World’s Best Culinary Training Institution for three consecutive years, has unveiled the key trends it expects to shape 2026. True to…
View More Gastronomy 2026: École Ducasse deciphers the major trends shaping tomorrow’s cuisine and pastry
Sustainability is no longer a peripheral issue in gastronomy. It has become a prerequisite for credibility and responsibility. Amid growing environmental pressure, resource depletion, and…
View More Training chefs to think sustainably