Few fields have retained the status of a true “global benchmark” as consistently over time as French pastry. Whether at international competitions, the opening of…
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Category: Ecole Ducasse
New Expertise, Emerging Trends: École Ducasse unveils its Professional Continuing Education Programmes for second half of 2026
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…
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Cooking is a dialogue: cuisine as a universal language
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,…
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Gastronomy 2026: École Ducasse deciphers the major trends shaping tomorrow’s cuisine and pastry
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…
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Training chefs to think sustainably
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…
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