Training Catalog 2015 - Centre de Formation d`Alain Ducasse

Transcription

Training Catalog 2015
EXCELLENCE IN PRACTICE*
The Alain Ducasse Professional Training Center offers training and
support sessions focused on 6 different themes which are designed
to meet the needs of all culinary professionals and help them achieve
their objectives.
Our Teaching Committee and methodologies guarantee constant
interaction between the Chef Instructor and students based on
demonstration and practical application sequences for participants.
Meal times form an integral part of the learning modules.
Our 12 values:
PASSION – PLEASURE
SHARING – HARMONY
LEADERSHIP – RIGOR
CURIOSITY – DIVERSITY
EXCELLENCE – RESPECT
AUDACITY – HERITAGE
Join us & feed your talent!
CONTINUOUS PROFESSIONAL TRAINING
CULINARY
ARTS
OTHER CATERING
EXPERTISE
A team of expert Chef Instructors who have worked
in Alain Ducasse’s restaurants around the world
provide comprehensive training based on quality
of produce, innovation & technical skills.
Specific modules covering service, management,
the art of the sommelier & hygiene develop
a consistently high-quality offer for your activities.
ESPECIALLY FOR ENTREPRENEURS
CUSTOMIZED
ON-SITE TRAINING
SUPPORT
ASSIGNMENTS
Expertise of our Chef Instructors is tailored
for your establishment to best meet your needs.
Advice from our expert chefs for short-term and
single assignments improve restaurant owners’
efficiency regarding technical and operational issues.
INTENSIVE TRAINING
INTENSIVE TRAINING
DISCOVERY
PROGRAMS
PROFESSIONAL
PROGRAMS
“Culinary Essentials”: An 8-week program to acquire
fundamental professional techniques that can be
subsequently enhanced by additional modules
to reinforce & perfect skills.
Two new programs are available:
• “Pastry Essentials” (5 weeks)
• “Wine Essentials” (3 weeks)
The 8-month Culinary Arts Diploma (Commis Level)
and 6-month Superior Culinary Arts Diploma
(Chef de Partie Level) integrate theory, practice &
real-world experience as part of a restaurant team.
Taught in English or French, sessions are available
throughout the year.
Contents
CULINARY ARTS
THE WORLD OF ALAIN DUCASSE
MASTERING AND UNDERSTANDING PRODUCE
PERFECTING TECHNIQUES DEVELOPING A SUITABLE OFFER
PASTRY FOR CHEFS
OTHER CATERING EXPERTISE
CUSTOMIZED ON-SITE TRAINING
P. 7
P.13
P.15
P.19
P.25
P.29
P.33
ESPECIALLY FOR ENTREPRENEURS
SUPPORT ASSIGNMENTS
P.35
INTENSIVE TRAINING
DISCOVERY PROGRAMS
PROFESSIONAL PROGRAMS
P.37
P.39
THE ALAIN DUCASSE TRAINING CENTER TEAM
P.40
GUEST CHEFSp.42
THE EXPERTS INVOLVED
P.43
PRACTICAL INFORMATION
P.46
CONTACT
adf@ducasse.com – 01 34 34 19 10
www.ducasse.com
The world of
Alain Ducasse
3 restaurants: 9 Michelin stars
A UNIQUE OPPORTUNITY TO EXPLORE THE WORLDS, APPROACHES & TECHNIQUES OF THE
3-STAR RESTAURANTS OF ALAIN DUCASSE.
In addition to culinary demonstrations and preparation of numerous dishes in these establishments,
this training provides a golden opportunity to talk in small groups to Michelin-starred chefs whose
specific approaches make their expertise unique and complementary.
One-day cooking with each of the guest chefs:
Franck CERUTTI
Le Louis XV - Alain Ducasse, Monte Carlo
Christophe SAINTAGNE
Le Meurice Alain Ducasse, Paris
J ocelyn Herland
Alain Ducasse at the Dorchester, Londres
Visit two prestigious restaurants of Alain Ducasse in Paris.
• Wine cellar tour & wine tasting at the historic bistro “Aux Lyonnais”
• Kitchen tour & lunch at the iconic restaurant “Le Meurice Alain Ducasse”
or “Alain Ducasse at the Plaza Athénée”
Single session: November 2015
Limited places
Duration: 4 days / 32 hours - Location: Argenteuil - Price: €3,720 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
Other catering professionals.
7
The world of
Alain Ducasse
3-star starters and main courses
Recipes especially selected to develop the participant’s knowledge of haute cuisine.
OBJECTIVES
•Perfect the structural concepts, ingredient combinations & balance of menus created using high-quality produce.
•Understand and reproduce the working methodologies employed in 3-star restaurants.
CONTENT
Recipes from three-star restaurants “Le Louis XV” in Monte Carlo, “Alain Ducasse at Plaza Athénée” in Paris and
“Alain Ducasse at the Dorchester” in London.
•Properties of the ingredients used - Preparation of bases, gravies and sauces - Set up - Cooking methods
(precision cooking, traditional & sous-vide cooking) - Presentation of prepared dishes.
•
Participants:
Bistros of Alain Ducasse
The signature dishes of various Alain Ducasse bistros in Paris.
OBJECTIVES
•Diversify daily offers (chalkboards, menus, events) by creating a modern & appealing selection of dishes.
•Optimize the quality, productivity & output of menus using specific methods for bistro-type structures with
60 to 120 covers.
CONTENT
Recipes from the menus of Alain Ducasse’s Parisian bistros “Aux Lyonnais”,“Benoit” ,“Allard” & “Rech”.
•Exploration of the culinary identities of Alain Ducasse bistros : organization, methodologies & techniques used
in each type of restaurant concept (traditional & sous-vide).
•
Participants:
Mediterranean Cuisine
Foundation dishes of the Mediterranean region’s culinary traditions.
OBJECTIVES
•Improve concepts & menus with respect to various combinations & natural blends of Mediterranean ingredients.
•Discover the spirit and techniques from culinary cultures of selected countries and regions & learn to creatively
adapt methods to all types of cuisine.
CONTENT
Traditional Mediterranean dishes recreated in a contemporary manner with respect to historic roots
(Italy, Spain & French Riviera/Provence).
•Culinary history - Use of local ingredients – Production methods used in these regions – Preliminary preparation Cooking - Regeneration
•
Target audience:
Participants:
9
The world of
Alain Ducasse
Best of Alain Ducasse International
A culinary mix designed to meet the expectations of a cosmopolitan clientele.
OBJECTIVES
• Master specific methods for different interpretations of foreign cuisine.
• Design a suitable menu for an international or French clientele in a suitably high-quality manner.
CONTENT
Dishes from Alain Ducasse restaurants in various countries & regions of the world: USA (Rivea at The Delano),
Asia (Beige Alain DucasseTokyo), the Mediterranean (Rivea Saint Tropez).
•Use of local ingredients - Techniques specific to each country - Preparation - Set up - Cooking – Regeneration.
•
Participants:
MOF (Meilleur Ouvrier de France) Charcutier - Traiteur
neW
Technique, Tradition & Evolution according to Arnaud Nicolas, Meilleur Ouvrier de France.
OBJECTIVES
•Learn specific techniques related to the role of charcutier - traiteur.
•Work with different types of meat products to create a diverse offer that maximizes visual appeal & quality
of flavor.
•Master how to optimize final yield relative to chosen cuts (whole pieces and/or parts) to control ingredient costs.
CONTENT
Creation of classic French charcuterie and cooked charcuterie for menu dishes or take-away items.
•Techniques for preliminary preparation, cutting & proper cooking adapted to each product.
•Application of hygiene rules & conservation methods appropriate for charcuterie.
•High-impact presentation techniques for plated dishes, buffet & store display.
•
Target audience:
Participants:
11
Mastering and understanding
produce
Fish and shellfish
Improving and perfecting techniques.
OBJECTIVES
• Refresh your knowledge of fish and seafood: seasonality, suitable techniques, different uses.
• Optimize the use of produce in order to reduce waste and improve the quality of dishes.
CONTENT
Creation of complete dishes using seasonal sea and freshwater fish and shellfish.
•Preliminary preparation - Storage - Dressing - Filleting - Cuts - Sauces and seasonings - Unique preparations
(stuffing and trussing, scoring, etc.) - Sous-vide and traditional cooking (practice and advantages).
•
Participants:
Poultry and meat
Improving and perfecting techniques.
OBJECTIVES
•Understand the properties of meat, its varieties, cuts, and seasonality to diversify your menu and improve
the appearance and flavor of dishes.
•Make the best possible use of produce in order to reduce costs and optimize output.
CONTENT
Creation of well-known French and international dishes using poultry and meat (as well as seasonal game
animals and fowl).
•Preliminary preparation - Curing - Storage - Butchery - Unique preparations (boning raw meat, dicing,
wrapping, etc.) - Sous-vide and traditional cooking (practice and advantages) - Gravies, sauces, and seasonings.
•
Participants:
Best seasonal produces
All the necessary techniques and creative options for enhancing seasonal produce.
OBJECTIVES
• Work with produce that is in season in order to maximize value for money.
•Understand the various possible uses of processed ingredients in order to diversify menus and improve the flavor
and appearance of dishes.
CONTENT
Differentiation of dishes using seasonal produce: spring, summer, autumn (depending on the chosen date).
• Storage and preliminary preparation - Cooking and preservation - Bases, gravies, and seasonings.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €980 excluding VAT
Target audience:
Participants:
13
Perfecting
techniques
Sous-vide method: Set up, Production & Sending Out
Mastery, practice, and advantages.
OBJECTIVES
• Optimize the time management of kitchen staff, as well as output and productivity.
•Learn about the various options for implementation, preparation and preservation while respecting ingredients
and flavors.
CONTENT
A theoretical introduction to the method, efficiency, equipment & hygiene standards. Creating dishes dealing
with the cooking of different ingredients.
•Learn how to use the equipment and comply with hygiene legislation.
Explain and carry out various levels of cooking depending on the desired preservation and/or precision cooking Storage - Regeneration - Sending out .
•
Participants:
Please ask about support assignments related to using the sous-vide method in your establishment
Banquets & seminars
Perfect organization, production, and regeneration for large volumes.
OBJECTIVES
•Broaden your menu, streamline production & optimize output for large capacity structures.
•Master preparation techniques and staff organization to monitor the quality of meals for events.
CONTENT
Classic dishes revisited and modern dishes tailored to establishments with more than 120 covers.
•Preparation depending on each of the targeted presentation and cooking techniques - Solutions to service
constraints on sending to table - Cooking - Regeneration - Use of fresh produce and recovery of semi-prepared
ingredients.
•
Participants:
Techniques for « modified textures »
Solutions for adapting your traditional dishes.
OBJECTIVES
•Methodology and techniques for adapting your menu and meeting the needs of people with problems
of digestion, chewing, and/or swallowing food (small children, convalescents, and elderly).
•Acquisition of techniques for creating modified textures, understanding & mastering methods.
CONTENT
Savory and sweet dishes with modified textures in order to create a suitable, flavor-filled menu.
•Working with data sheets. Enhancing produce, cooking & preparation techniques. Regeneration Sending to table - Working with flavors - The importance of seasoning.
•
Target audience:
Participants:
15
Perfecting
techniques
Basic cooking techniques: bases, gravies, sauces & seasonings
The essentials for enhancing dishes.
OBJECTIVES
• Improve the flavor of dishes thanks to high-quality bases, sauces & gravies - the hallmarks of dishes on any menu.
•Learn about the various preparation techniques in order to adapt and apply them to different catering concepts,
menus, or clientele.
CONTENT
Successive preparation of bases, gravies & seasonings for different families of produce (meat, poultry, fish,
shellfish & vegetables).
•Organization associated with different preparations - Preparation techniques to suit the properties of produce Compliance with hygiene standards - Storage and preservation.
•
Participants:
Basic cooking techniques: meat
The rudiments of cuts and cooking techniques.
OBJECTIVES
•Master cuts and preparation techniques in order to target whole and/or non-butchered produce with the aim
of reducing material costs.
•Optimize output by making maximum use of processed meat products.
CONTENT
Work with meat, poultry, sauces & garnishes.
•Re-examine meat products and their properties - Storage and preservation in accordance with legislation Set up - Preparation - Hygiene standards - Preliminary preparation - Butchery - Cooking - Regeneration.
•
Participants:
Basic cooking techniques: fish & seafood
The rudiments of cuts and cooking techniques.
OBJECTIVES
• Master cuts and preparation techniques in order to target whole and/or un-filleted produce with the aim
of controlling material costs.
• Optimize output by making maximum use of processed fish and seafood.
CONTENT
Work with fish, mollusks, shellfish, sauces & garnishes.
•Re-examine salt and freshwater fish and seafood and their properties - Storage and preservation in accordance
with legislation - Set up - Preparation - Hygiene standards - Preliminary preparation - Filleting - Cooking Regeneration.
•
Target audience:
Participants:
17
Developing a
suitable offer
Master cost/quality in bistronomy
From recipe creation to completion.
OBJECTIVES
• Create attractive bistro menus offering the best value for money.
• Optimize margins by controlling production costs and maximizing efficiency & output.
CONTENT
Preparation of 3 complete bistro menus calculating cost prices, purchasing methodology & structuring of menu.
•Dishes implementing best use of produce: output and seasonality – Use of simple and inexpensive produce.
Preparation - Cooking - Presentation - Regeneration.
•
Participants:
“Nature”: simple, healthy & good
Cooking that respects produce and nutritional balance.
OBJECTIVES
• Create a varied and contemporary menu of balanced and tasty dishes.
• Understand and adapt the properties and qualities of produce for the best combinations of flavor and texture.
CONTENT
Healthy and light dishes enhancing the flavor and qualities of produce in the same spirit as “Nature”, the latest
collection of cookbooks by Alain Ducasse.
•Flavors & benefits of ingredients used - Enhancing and respecting the nutritional properties of produce by proper
cooking - Working on the balance of texture, flavor & appearance.
•
Participants:
Creative buffets & appetizers
A complete menu for special events.
OBJECTIVES
•Produce a creative and varied menu of buffets and appetizers for event-related services.
•Master the different types of organization, from preparation to presentation in order to improve output and
streamline production while respecting the quality and presentation of the menu.
CONTENT
Day 1: creation of a savory cold buffet with hot accompaniments. Days 2 and 3: creation of appetizers with hot
and cold savory items.
•Use of fresh produce and recovery of semi-prepared ingredients. Organization - Preparation - Cooking Regeneration - Presentation.
•
Target audience:
Participants:
19
Developing a
suitable offer
Snacking trends: burgers, pasta box, salad bar, cantine chic
Innovation and expertise applied to current fast food trends.
OBJECTIVES
•Design an international menu to respond to increasing demand for eating “on the go” while optimizing quality/
time/cost.
•Master preparation techniques for snacking (special breads, pasta, salads, soups, smoothies, cooked dishes) &
creatively use innovative garnishes to stand out from competitors.
CONTENT
Savory dishes to eat on-the-go or take-away using fresh, authentic produce to create an attractive, high-quality
menu.
•Preparation & cooking techniques - Work with flavor and texture combinations - Learn how to use semi-prepared
ingredients - Presentation of finished items.
•
Participants:
Asian Fusion
The specific features and versions of Asian cuisine.
OBJECTIVES
•Develop a menu that respects the spirit of Asian cuisine while tailoring it to the tastes of Western clientele.
•Explore and revisit combinations of produce and blends of flavors rooted in Asian culture.
CONTENT
Traditional dishes from Asian countries reinterpreted in a contemporary manner. Countries covered: India, Korea,
China, Japan, the Philippines, Thailand, Vietnam, Laos.
•The history of produce, specific culinary practices & working methods from the countries in question.
Adapting a foreign dish to current popular tastes. Preliminary preparation - Preparation - Cooking - Regeneration.
•
Target audience:
Participants:
21
Developing a
suitable offer
Reinterpretation of regional french classics
A gastronomic journey based on regional specialities.
OBJECTIVES
• Create a menu tailored to the demands of your clientele by expressing great french classics with a modern touch.
• Work with traditional dishes from various French regions and make the most of local produce.
CONTENT
A review of the history of various regions - Re-adapting working methods in line with produce and culinary
traditions.
•Interpreting classic dishes and contemporary adaptation - Preliminary preparation - Cooking and regeneration Presentation.
•
Participants:
Culinary design: improve your presentation
Showcase your menu with your presentation of food on the plate.
OBJECTIVES
•Understand plating according to a particular restaurant concept (gastronomic, bistro, fast food).
•Master different presentation techniques used for a given catering establishment.
CONTENT
Creation of different presentation ideas & styles using the same set of ingredients.
•Essential rules of final dish plating (food positioning, quantity, neatness, color combinations).
•Appropriate ingredient handling & incorporation into final appearance: trimming - cutting & cooking - choice of
table setting.
•
Target audience:
Participants:
23
Pastry
for chefs
Modules designed especially for incorporation into a tecnical cooking platform with the aim of enhancing
your dessert menu & developing a valuable item.
Best-of desserts Alain Ducasse
A selection of the best dishes and techniques from Alain Ducasse restaurants.
OBJECTIVES
• Explore gastronomic pastry arts techniques to create a high-quality dessert menu.
• Respect the quality of ingredients while adapting different cooking & preparation techniques.
CONTENT
Structure and diversify a dessert menu. Creation of plated and cooked desserts according to season.
Selection of gastronomic recipes & international trends.
•Preparation & set-up to enhance neatness & freshness of finished items.
•Presentation methods to optimize the appearance of the final dish.
•
Participants:
Bistro confectionery
Reinterpretation of the great French confectionery classics.
OBJECTIVES
• Create a delicious and convenient menu by revisiting the great classics of French confectionery.
•Balance your menu between plated desserts and the dessert trolley and to master the necessary techniques
for these two menus.
CONTENT
Key bistro desserts re-adapted. Creation of desserts on plates, in glass dishes, & for the dessert trolley.
Dishes from Alain Ducasse bistros: “Benoit” and “Aux Lyonnais”.
•Preparation of confectionery staples. Easy execution and rapid assembly techniques - Working with cooked fruit
and simple haute cuisine desserts.
•
Target audience:
Participants:
25
Pastry
for chefs
Modules designed especially for incorporation into a tecnical cooking platform with the aim of enhancing
your dessert menu & developing a valuable item.
“Sweet snacking” trends
neW
Cup-cakes, macarons, pastry-bar.
OBJECTIVES
•Develop a range of original sweet desserts for rapid take-away service, pastry bar or other customized offer.
•Propose a varied, modern & original offer. Determine best organization & techniques for effective cost control
to achieve high-quality results.
CONTENT
Methods & preparation of different pastry bases. Work on flavor combinations & ways to use different ingredients
to make new dessert
•Creation of reinterpreted versions of classic recipes or new trends adapted to rapid take-away service.
Final assembly for either large volumes or individual portions.
•
Participants:
The basics of confectionery
Basic techniques essential for all confectionery.
OBJECTIVES
• Master the basics of confectionery in order to produce creative desserts.
• Understand the technology of confectionery for accessible, high-quality production.
CONTENT
Preparation of pastry, mousses, creams, biscuits, ice creams & textured ices.
•Production, preparation & assembly methods for basic confectionery - Working with simple desserts: enhancing
flavor & appearance.
•
Target audience:
Participants:
27
Other catering
expertise
Hygiene, regulations & food safety
legal
Obligation
OBJECTIVES
• Understand and comply with applicable legislation.
• Establish a quality process for the optimum level of hygiene and safety.
• Become familiar with and put in place a document traceability system for the process (HACCP).
CONTENT
European regulations & mandatory aspects.
• Application of basic hygiene rules.
• Understanding, prevention & traceability of risks associated with handling food products.
• Impact of technologies used
• Health alerts.
•
Duration: 2 days / 16 hours - Location: Paris – Price: €630 excluding VAT
Participants:
Financial management of a restaurant
OBJECTIVES
•To monitor purchasing and costs associated with orders and storage.
•Use of data sheets.
CONTENT
The order process.
• Inventory management.
• Definition & application of the data sheet.
• Calculating costs & determining the selling price.
•
Participants:
The essentials of restaurant service
OBJECTIVES
• Learn effective rules for creating and uniting teams.
• Learn how to best organize sequences.
CONTENT
Insider secrets of unobtrusive, high quality service.
• Set-up of the dining room: arrangement of tables, preparation and presentation, menu.
• Methods for taking reservations, greeting & taking orders.
• Organization of food & beverage service.
•
Target audience:
Participants:
29
Other catering
expertise
Captivating the customer: hotels, restaurants & sales points
OBJECTIVES
• Create a unique experience for the customer in order to build loyalty.
• Learn how to improve customer relations.
• Understand how to stand out from competitors.
CONTENT
Work on communication, listening, diplomacy, & empathy.
• Anticipate customers’ reactions and handling complaints & disputes.
• “Team-building” exercises to reinforce the cohesion of your group.
• Mastering physical actions and gestures.
• Exploration of the “fish philosophy”: making service an enjoyable experience.
•
Duration: 2 days / 16 hours - Location: Paris – Price: €1,090 excluding VAT
Participants:
Alain Ducasse wine waiting
OBJECTIVES
• Create and maintain a wine list.
• Learn the rules of service.
• Manage stock.
CONTENT
Sommelier staff: profile, behavior essential qualities.
• Structure of a wine list: formats, selection, selling prices & development.
• Cellar: type of storage, organization, set-up for service.
• Stock management: monitoring, volume, rotation, increasing value, purchasing costs.
• Service: greeting, taking orders, commercial approach.
•
Participants:
Cocktails and bar
OBJECTIVES
• Develop a range of cocktails to suit your establishment to increase sales.
• Master classic international recipes.
• Understand the basics of running a bar.
CONTENT
Fundamental products and basic rules for creating cocktails.
• Preparation of classic and innovative alcoholic & non-alcoholic cocktails.
• How to structure a cocktail list.
• Cocktail Making workshop using a classic range of products.
• Alcohol: modern-day responsibilities.
•
Customized offer only
Target audience:
Participants:
31
Customized / on-site training
for your establishment
In order to best meet the needs of our clients, the modules* in our training catalog can be adapted to be
delivered through numerous intra-company formats.
If you are interested in a module from our catalog to set up within your establishment at the time of your choice:
We will appoint a dedicated team to adapt the educational content and duration of an existing module to suit your needs and
specific situation.
Benefits: Simultaneous training of your team in a real-life situation within your establishment on the date of your convenience.
Do you want to combine a number of topics in one training activity?
Tell us your objectives and our dedicated team will assess your needs to offer you a tailor-made module.
Benefits: We place our expertise at your disposal, creating a completely exclusive training event while also optimizing
your resources & budget.
THE ADVANTAGES OF CUSTOMIZED / ON SITE TRAINING
• A studied response to your issues and constraints.
• Direct application of what has been learned after training completion.
• Training your team using your equipment and ingredients in a “real-life” situation.
• Choice of date and location of training.
• Personalized advice and the Chef Instructor’s ability to adapt to your ingredients, equipment, tools & techniques.
• Reduced travel / accommodation costs.
• The capacity for training to be provided without disrupting your business (if your structure permits) and/or also when
your establishment is closed.
EXAMPLES OF ON-SITE TRAINING MODULES
2
days
3
days
minimum
• Basic cooking techniques: bases, gravies, sauces & seasonings
• Poultry & meat
• Fish & shellfish
• Alain Ducasse Contemporary Bistros
• Creative buffets & appetizers
• Captivating the customer
• The essentials of restaurant service
• Cocktails & bar
• Sous-vide method: set-up, production & sending out
• Banquets & seminars
In addition to these predefined formats, which are the most popular, the Professional Training Center team can also adapt
other modules from the catalog or create a customized training plan with you with the aim of meeting your exact needs.
We can also provide customized training on our premises.
* With the exception of “3 restaurants: 9 Michelin stars” and “MOF Charcutier - Traiteur” training courses.
33
Support
assignments
Do you have challenges associated with your catering business?
Would you like to ask an expert chef to help you or reinforce your business choices?
We can offer you specific assistance tailored to your business’s current conditions.
All our comments and recommendations are made verbally. As no documents are provided by the expert
chef, note-taking is required.
examples of topics:
• Operational validation of site plans: movement, ergonomics, organization of kitchen areas, storage
• Checking the scheduling of various tasks and preparations to be made during the week
• A review of the team’s daily schedules (efficiency)
• An expert examination of working organization & methods (output, productivity)
• An opinion on production methods (quality)
• An expert examination of qualitative and quantitative requirements in terms of small equipment, large equipment & supplies
• Offering ideas for your wine lists and menus
• Helping you set up the sous-vide method
• Approving the combinations of food & wine
• An opinion on the choice of preparation and presentation in relation to your concept
Price: on request (from €1,800 excluding VAT / day)
example of the situation:
• You are planning to open a restaurant
• You want to update your menu
• You are acquiring a business
• You are offering a private chef service
• You are investing in a catering business
35
Discovery
programs
Class size
10
students
Are you planning to change careers or retrain as a culinary professional?
Discover the world of top professional chefs & develop fundamental skills with our intensive programs offering
comprehensive theory & hands-on practice for culinary, pastry & wine arts
CULINARY ESSENTIALS
8 weeks : 280 hours skills training courses + 1 week restaurant internship
Price: €9,083,33 excluding VAT - €10,900 including VAT (includes professional clothing, knife set & support materials). Various funding options available.
2015 Dates (in French): January 5 to February 27- February 23 to April 17 – April 13 to June 5 – May 4 to June 26 – June 1 to August 24 –
July 20 to September 11 – September 7 to October 30 – September 29 to November 20 – October 26 to December 18
International Program Session in English: June 29 to August 21, 2015
After completion of this program, you have the option to extend your knowledge with the following course:
SUPPLEMENTAL TRAINING PROGRAM
Depending on your plans and availability
After completion of Culinary Essentials, you have the option to extend your training by completing a selection of courses designed
to perfect knowledge & know-how for catering professionals.
Most popular catering directions: Contemporary bistro, brasserie, guest house, take-away service, caterer, private chef
Example of “Bistro” supplemental training program: Bistros of Alain Ducasse
Banquets & seminars
Master Cost/Quality in Bistronomy
Bistro Confectionary
Hygiene, regulations & food safety
Our team is available to advise & help you design a customized program.
You will benefit from preferential rates:
A discount on current catalog prices: 20% for 1 course / 25% for 2 courses / 30% for 3 courses
DISCOVERY WEEK
3 restaurant concepts of Alain Ducasse
During one week, learn about the universe of Alain Ducasse through daily immersion in three different restaurant concepts &
exposure to their particular techniques & organization.
THE GASTRONOMIC RESTAURANT (2 days) + BISTRO (2 days) + SNACKING TRENDS (1 day)
Price: €1,750 excluding VAT - €2,100 including VAT
2015 Dates: April 13 to 17
Pastry Essentials
5 weeks consisting of 200 hours skills training
neW
Price: €4,750 excluding VAT - €5,700 including VAT (includes professional clothing, knife set & support materials. Various funding options available)
2015 Dates: February 23 to March 27
International Program Session in English: March 30 th to May 1st
neW
Wine Essentials
3 weeks consisting of 90 hours skills training + 1 week optional field trip Discover French Wine Regions
Price: €2,708, 33 excluding VAT - €3,250 including VAT. Optional Field Trip: €1,041, 67 excluding VAT - €1,250 excluding VAT
2015 Dates: September 21 to October 9
International Program Session in English: August 24 to September 11, 2015
For more information, see our Discovery & Professional Programs 2015 Catalog
37
Professional
programs
Would you like to attend a training course that enables you to acquire all the skills needed to start your career
as a top cooking professional? Do you already have a qualification in culinary arts and/or are you a working
professional, looking to revitalize your career by becoming involved in a program of excellence?
We can offer you two training modules that will meet your needs:
CULINARY ARTS DIPLOMA (Commis Level) / 8-month program
5 months skills-building classes (880 hours, 90% practical work) + 3-month restaurant internship
Section 1
• Basic cooking techniques: bases, sauces & seasonings
• Basic cooking techniques: cooking methods
• Basic cooking techniques: vegetables & cereals, from produce to the plate
• Section 1 assessment
Section 2
• Professional communication Level 1
• Basic cooking techniques: poultry & meat, from produce to the plate
Section 3
• Management of operations Level 1
• Basic cooking techniques: fish & shellfish, from produce to the plate
• Basic cooking techniques: confectionery
• Visit to Rungis International Food Market and various suppliers
• Organization and preparation of a lunch for expert guests and catering professionals. Final Assessment
Section 4
• 3 months of practical experience in a restaurant selected by Alain Ducasse Education
Price: €14,583, 34 excluding VAT - €17,500 including VAT (includes professional clothing, knife set & training materials)
2015/2016 Dates: November 17, 2014 au August 8, 2015 in English. ay 18, 2015 to February 7, 2016 in French – January 11,
2016 to September 10, 2016 in English. Class size limited
SUPERIOR CULINARY ARTS DIPLOMA (Chef de Partie Level) / 6-month program
3 months skills-building classes (500 hours, 85% practical work) + 3-month restaurant internship
Section 1
• Basic Alain Ducasse Education cooking techniques
• Tradition evolution: Reinterpretation of French Cuisine Requisites
• Banqueting & new cooking methods: Sous-vide, low temperature, steam microwaving
Section 2
• Hotel catering: International standards, breakfast & buffets
• Nature: Healthy Cooking & Balanced Nutrition
• New Trends: Finger Food, Street Food, World Food
Section 3
• Computer skills
• Management of operations Level 2
• Professional communication Level 2
• Visit to Rungis International Food Market and various suppliers
Section 4
• 3 months of practical experience in a restaurant /establishment selected by Alain Ducasse Education
Price: €12,916, 67 excluding VAT - €15,500 including VAT (including professional uniform & support materials).
Dates: January 26 to July 18, 2015 in English – September 21, 2015 to March 27, 2016 in English. Class size limited.
A culinary arts diploma or a minimum of two years professional experience required.
For more information, see our Discovery & Professional Programs 2015 Catalog
39
The Alain Ducasse
Training Center Team
Dimitri AMOUROUX
Following a debut in the kitchens of prestigious establishments on the Riviera, Dimitri enjoyed a career in culinary education
in France and subsequently abroad. As a trainer and developer of programs and certifications, he became Academic Director
of Culinary Arts at the Universidad de las Américas in Mexico in 2009. He joined Alain Ducasse Education in 2012 as the Head
of Pedagogy for training and consultancy assignments.
Laurent BARBEROT
Beginning his career at several prestigious establishments, Laurent enriched his professional background as Chef de Partie at the
restaurant “Le Relais Bernard Loiseau” then “L’auberge de l’Ill.” In 2009, he joined “Alain Ducasse at the Plaza Athénée” as Sous Chef.
He proceeded to become Chief Executive of “Clos Des Sens” in Annecy, where he served before joining Alain Ducasse Education in
2014 as Chef Instructor & Consultant.
Xavier BOURIOT
Xavier spent his early career in various Michelin starred establishments around France. Having worked alongside Guy Savoy, Alain
Senderens and Michel Rostang, he joined the Méridien Hotel in Nouméa. In 2008, he became Director of Food & Beverages for
“Au Pain Quotidien” establishments. He joined the Alain Ducasse Education team at the end of 2011 as a Chef Instructor and Consultant.
Yann CAPSIE
After building his experience in France and abroad, most notably as Chef in the “Alain Ducasse Spoon” restaurants (Saint-Tropez,
London and Gstaad), Yann worked for different establishment in southern France. In 2010, he joined Alain Ducasse Education as Chef
Instructor & Consultant.
Aly DIOUM
Following a rich background of international experience in Senegal and the United States, Aly headed to palace hotels in London
(The Savoy in 2010) and Paris (Royal Monceau in 2012). His expertise and versatility lead to his appointment as Chef Instructor at the
Ecole de Cuisine d’Alain Ducasse. In 2014, he joined Alain Ducasse Education, where he now dedicates himself full-time to professional culinary arts training.
Franck Geuffroy
Having learned his trade for a number of years alongside Christophe Felder at the “Crillon”, Franck added to his restaurant
confectionery skills before joining “Alain Ducasse at Plaza Athénée” restaurant as a pastry chef. His accolades include ViceChampion of France for plated desserts and winner of the 1st prize for tasting in 1998. He joined Alain Ducasse Education in
2010 as pastry Chef Instructor and Consultant.
Philippe Gollino
Philippe began his career in 1990 in a number of Michelin-starred establishments on the Côte d’Azur. He joined Alain Ducasse
in 1998 at “59 Poincaré” in Paris, before working as assistant to Franck Cerutti at the “Louis XV” restaurant in Monaco. He was
appointed Head Chef at the “Bar & Bœuf” restaurant before joining Alain Ducasse Education in 2005, where he is Executive
Chef and Senior Consultant.
40
Mark GUILLAIN-WILLIAMS
Mark began his career in London working at the “Ritz” and the “Fifth Floor Restaurant” at Harvey Nichols. In 2001, Mark began
working as a chef at the “l’Angl’Opéra”, Gilles Choukroun’s restaurant in Paris, where he spent 2 years before joining the Alain
Ducasse team as a sous-chef at the “Relais Plaza”. Former chef in the Air France First Class Lounge at Charles de Gaulle Airport
since 2008, he joined Alain Ducasse Education at the end of 2011 as a Chef Instructor.
Guillem KERAMBRUN
Following vast experience in France and abroad as a sommelier, Guilhem joined Alain Ducasse’s team as the sommelier at the
“Aux Lyonnais” restaurant in Paris. As assistant to Gérard Margeon, today Guillem supervises the management of wine for all
Alain Ducasse Entreprise establishments.
Jérôme Lacressonnière
His career began in France with Georges Blanc in Vonnas and continued at the “Louis XV” in Monaco and Ritz Hotel in Paris.
Jérôme worked as Head Chef for the French Consul General in Hong Kong before joining the “Alain Ducasse at the Essex
House” restaurant in New York in 2000. In 2004, he became Chef at the “Beige Alain Ducasse Tokyo” restaurant in Japan and
finally joined Alain Ducasse Education in 2010 as a Chef Instructor and Consultant.
Christophe Larrat
After learning his trade with the Darroze family, Christophe worked as a station chef for Joël Robuchon. He was subsequently
involved in opening the “59 Poincaré” restaurant alongside Alain Ducasse. In 1999, he moved to the “La Maison Troisgros” as
Head Chef before joining Alain Ducasse Education, where he is Executive Chef and Senior Consultant since 2004.
Brian LEMERCIER
Brian began his career in cooking & pastry arts at renowned institutions in France and the USA before entering the world of
culinary publishing as a writer. Impassioned to share his technical and theoretical knowledge, he decided to explore the pedagogy of creativity, obtaining his Master in Social Sciences from the University of Toulouse in 2013. He subsequently joined the
Pedagogical Committee of Alain Ducasse Education as Content Manager & Chef Instructor.
Gérard Margeon
Following an initial period of five years at the Miramar Hotel in Biarritz as Head Sommelier, Gérard was appointed Head
Sommelier at the Méridien Hotel in Paris in 1987. He first encountered Alain Ducasse in 1993 joining the “Le Louis XV – Alain
Ducasse” restaurant in Monaco and becoming involved in a number of openings. Since 2000, Gérard has been working at the
Plaza Athénée Hotel as Head Sommelier as well as director Wine Waiting within Alain Ducasse Entreprise.
Frédéric MOREAU
Having worked alongside famous chefs including Eric Briffard, Fréderic joined the Alain Ducasse team at the “Le Relais
Plaza”restaurant in the Plaza Athénée Hotel in 2000. In 2008, Frédéric joined Alain Ducasse Education as a Chef Instructor and
Consultant and specifically takes charge of training and consultancy assignments in Belgium.
Christophe QUANTIN
Trained at the Lycée Hotelier de Blois, Christophe broadened his culinary experiences at the L’Hôtellerie du Prieuré near Avignon, followed by Manoir aux Quat’Saisons in Oxford. After returning to France, he continued his professional career at Ciro’s
and Casino of Deauville and at the Automobile Club of France in Paris. In 1990, he became a certified culinary arts instructor
and taught at the Lycée Appert in Orvault before winning the prestigious Meilleur Ouvrier de France culinary competition in
1993. Since 1998, Christophe has been Technical Director at the Lycée Hotelier de Blois while working in partnership with the
Pedagogical Committee of Alain Ducasse Education since 2013.
Pierre Robles
Pierre began his professional career at L’Atelier de Joël Robuchon and l’Oustau de Baumanière restaurant. In 2005, he headed
abroad to the Hotel Tamanaco in Caracas, Venezuela. After working as a chef for several French embassies, he joined La
Tour d’Argent, Hélène Darroze, Crillon Hotel, and Ritz Hotel. After four years as founder & Head Chef of his own restaurant in
Marseille, Pierre brought his expertise to Alain Ducasse Education in 2014 as Chef Instructor & Consultant.
41
The
guest chefs
Franck CERUTTI
A graduate of the Lycée Hôtelier in Nice, Franck began his career with Jacques Maximin at the Négresco Hotel before joining
Alain Ducasse at “Terrasse du Juana” in Juan-Les-Pins in 1980. After co-directing the Enoteca Pinchiorri in Florence, he returned
to the kitchens of Alain Ducasse for the launch of Louis XV in Monaco. At the helm of the professional brigade there since
1996, he has interpreted the award-winning restaurant’s cuisine with utmost simplicity and finesse. In 2007, he expanded his
impressive experience, becoming Executive Chef for all restaurants at the Hotel de Paris (Le Grille, Le Côté Jardin & La Salle
Empire).
Frédéric Garnier
Following his training in Dijon, Frédéric joined the Alain Ducasse Group in 1998, where he made his rounds in numerous
prestigious restaurants: “59 Raymond Poincaré” and “Alain Ducasse at the Plaza Athénée” in Paris; “Le Louis XV” and “Bar et
Boeuf” in Monaco. In 2009, he integrated into the team of “Lasserre” as Sous-Chef before flying on his own wings to enrich
his international career in Lebanon, Italy & Morocco In 2013, Frédéric became Sous-Chef at “Alain Ducasse at the Dorchester”
in London, then Chef of the First Class Lounge of Air France at Roissy - Charles de Gaulle Airport. In 2014, he was promoted
to Assistant Chef de Cuisine of the newly reopened restaurant “Alain Ducasse at the Plaza Athénée”.
Jocelyn Herland
Born in Auvergne, Jocelyn worked as a station chef at the “59 Avenue Poincaré” restaurant which had three stars Michelin
restaurant between 1997 and 2000. Following this, he built his expertise at the “Opéra” restaurant at the Hôtel Intercontinental,
and then at the “Royal Monceau”. He joined Alain Ducasse at Plaza Athénée in 2003 before becoming Chef at the “Alain
Ducasse at the Dorchester” restaurant in London.
Romain Meder
Boasting a wealth of experience that spans the world, notably in the Caribbean, Romain returned to Paris and joined the
team of Hélène Darroze, where he led the kitchens for 2 years. He subsequently joined Potel & Chabot, where he evolved
to become Sous-Chef. With his impressive skills and background, he was personally appointed by Alain Ducasse as Chef at
“La Cour Jardin” at the Hotel Plaza Athénée. Romain then became Chef of the “Spoon” restaurant in Mauritius and “IDAM”
at the Museum of Islamic Arts in Doha. In 2014, Alain Ducasse named him Chef de Cuisine at his newly reopened restaurant
at the Plaza Athénée.
Arnaud NICOLAS
Trained in his early youth in the craft of charcutier – traiteur, Arnaud pursued his professional career route alongside MOFs
Bernard Pérot and François Deport. After gaining experience at Saint Clair Traiteur, he won the Meilleur Ouvrier de France
competition in 2003 that catapulted him to direct the international training program at Le Nôtre. In 2007, Arnaud joined
the team of Franck Cerutti at the “Louis XV” restaurant in Monaco before taking the reins of the gastronomic restaurant “Le
Boudoir” in Paris as Chef.
Christophe SAINTAGNE
Initially trained by Guillaume Louet and Philippe Groult, Christophe Saintagne joined Alain Ducasse’s team at “59 Raymond
Poincaré” and then at the Plaza Athéneé, placed in charge of the restaurant team at “Aux Lyonnais” in 2002. Between 2005 and
2008, he assisted Jean-François Piège at the Hôtel de Crillon and then rejoined Alain Ducasse in 2008, becoming Head Chef at
the “Alain Ducasse at Plaza Athénée” restaurant in 2010.In 2013, he was appointed Executive chef at the hotel “le Maurice”
and chef of the restaurant “le Meurice Alain Ducasse”.
42
The
experts involved
Thierry LEVASSEUR - Financial management
Having studied in Thonon les Bains and Paris, Thierry began his career in operational management and F&B management with Concorde, Holiday
Inn and Accor, where he worked for 12 years. Thierry subsequently held various positions at Hilton International initially as Deputy Managing
Director and F&B Director for 8 years, then as Purchasing Director for Europe for 14 years. With a wealth of front-line experience, he joined the
AIM’s Educational Team in Paris, where he offers hotel and restaurant management courses.
Antoine MAGNIER - Service
From Paris to New York, from London to Monaco, Antoine passes on his expertise of different approaches to service, including customer relations
and managing operational teams after 12 years in fine dining restaurants, inns, bistros, and with other innovative concepts.
Nicolas Murdaca - Cocktails and Bar
Recognized as the Best Young Barman in France in 2001, Nicolas was responsible for theoretical and technical training for the Association des
Barmen de France and also a consultant and trainer for large spirits brands. He is also a preferred partner of Thierry Hernandez, Mixologist,
Director of Bars at the Plaza Athénée Hotel in Paris. Thierry, who has overseen module creation, has entrusted Nicolas to conduct training.
Michel Veyret - Hygiene and food safety
A former student at the Lycée Hôtelier in Nice, Michel is a catering engineer and expert in food safety. With wide-ranging experience of commercial
and mass catering, including managing the central kitchen for the City of Nice, he has been appointed Director of the agency BVC in Paris and
assists Alain Ducasse Education with its consultancy assignments.
43
Training sessions at
École Nationale Supérieure de la Pâtisserie
Since its creation in 1984, ENSP has developed a unique and internationally recognized expertise in training
pastry arts chefs under the chairmanship of Yves Thuriès and Alain Ducasse.
The school brings together talented artisans and industry leaders who share their techniques, specialties and
innovation to teach others about different currents and trends in the world of pastry.
As part of the idyllic Montbarnier castle in Yssingeaux, ENSP resides in a beautiful mansion combining heritage
and modernity that offers comfortable rooms. Courses are organized into “residential seminars” that allow students
to concentrate on their training.
INTERNATIONAL PROGRAMS
• French Pastry Campus - Winter & Summer Sessions
• French Pastry Arts
• French Bakery Arts
• My Pastry Week
• French Chocolate & Confectionery Arts
PROFESSIONAL CONTINUING EDUCATION
1-5 Day Training Courses for
• Pastry Chefs
• Chocolatiers/Confectioners
• Bakers
• Restaurateurs
• Caterers
• Ice Cream Makers
PROFESSIONAL DEGREE PROGRAMS
• CAP Pâtissier
• CAP Chocolatier Confiseur
TRAINING-ON-DEMAND AND ON-SITE
Themes can be reformatted for training-on-demand in Yssingeaux or on customer’s site.
Contact us to request a quote for your specific needs.
For more information for themes and dates on 04 71 65 72 50 or on www.ducasse.com
45
Practical
information
Prices
The applicable prices appear in the current catalog and timetable. They are valid for 2015.
They include all training costs, but do not cover accommodation and transport. Lunches are included in the price. For customized and
on-site training, the prices charged are those appearing in the commercial proposal.
Services provided by the Alain Ducasse Training Center are subject to VAT at the applicable rate.
Funding
Every French company has the option of applying for grant-funding to finance its training.
For employees, there are possible 3 funding mechanisms:
-The training plan
Funding is provided via the OPCA (Organisme Paritaire Collecteur Agréé) (a vocational training funding organization).
For example: Fafih, Opcalia, Agefos) Contact your local OPCA to find out what budget is available to you.
-The DIF (Droit Individuel à la Formation) (Statutory Training Entitlement)
All employees can benefit from an individual training entitlement of 20 hours a year (which can be accumulated
over 6 years to 120 hours). Funding is provided via the OPCA.
-The CIF (Congé Individuel de Formation) (Individual Training Leave)
The CIF enables any working person to attend training classes during the course of their professional lives in order to obtain qualifications
to develop their skills or retrain. To benefit from CIF, you need to provide evidence of 24 months professional experience, including 12
with your current employer.
For the self-employed:
Funding is provided via Agefice.
An application for funding for training must be submitted to the Agefice office in your department.
For your information, we recommend submitting your application for funding at least one month prior to the beginning of training.
The entire Training Center team is here to help you design a package that meets your needs.
For more details, please go to the "Funding" section of our website:
www.ducasse.com
Booking
QUICK AND EASY REGISTRATION IN JUST 3 STEPS
STEP 1
Please register using the booking form enclosed with the catalog.
This document, signed and stamped, must be returned to the center by fax at +33 (0)1 34 34 04 40, by post or e-mail to
adf@ducasse.com as soon as possible to guarantee availability of the required course or courses.
46
STEP 2
Once the Center has received this document, the training contract (2 copies), general terms & conditions of sale, and program for the
chosen course or courses must be forwarded by e-mail or fax to the person in charge.
An original signed and stamped copy of the contract and general terms & conditions of sale must be returned to the Center in order to
be able to access training.
STEP 3
Participants will receive an invitation no later than fifteen days before the start of training.
For training funded by an OPCA, contract transmission is subject to prior receipt of the funding agreement.
It is also possible to book your training on the internet at:
www.ducasse.com
Training course certificates
A personalized training course certificate is issued to each participant on completion of training.
Accommodation
Accommodation is not provided by the Profesionnal Training Center. A list of establishments is available.
General Terms & Conditions of Sale
Available on our website or on request.
Location and access
Ducasse Institute
Centre de formation
is located:
5 minutes from the A86 motorway,
20 minutes from porte Maillot (paris),
30 minutes from Charles de Gaulle airport.
Access via rer, snCf and rAtp bus.
private car park.
Design: A. Chaponnay. Photo credits: O.Arsandaux – T. Dhellemmes – T.Duval – T.Hernandez – P.Monetta – F.Nicol – L. Olivier – Réalis - A.E. Thion
www.ducasse.com
47
Château de Montbarnier
43200 Yssingeaux
Tél : +33(0) 4 71 65 72 50
Fax : +33(0) 4 71 65 53 68
Email : contact@ensp-adf.com
www.ducasse.com
Partners
Official Suppliers
ÉTABLISSEMENTS LUCIEN - FRANCE ECREVISSES - JEAN DENAUX - JULABO - LE COQ SAINT HONORÉ - LEJEUNE - LES VERGERS SAINT-EUSTACHE LES VOLAILLES MIÉRAL - QUALITALIA - SILODESIGN - TERRE BORMANE
Alain Ducasse Education Publication © 2015. All rights reserved.
Centre de Formation d’Alain Ducasse
41 rue de l’Abbé Ruellan
95100 Argenteuil
Tél : +33(0) 1 34 34 19 10
Fax : +33(0) 1 34 34 04 40
Email : adf@ducasse.com
www.ducasse.com
Discovery & Professional Programs 2015
Culinary Arts – Pastry Arts – Wine
EXCELLENCE IN PRACTICE
Alain Ducasse Education welcomes students and practitioners of all
backgrounds and nationalities to prepare the next generation of top
professionals in culinary arts, pastry arts, wine & service.
We provide world-class Chef Instructors, state-of-the-art facilities and
revolutionary hands-on training programs to cultivate the highest
level of expertise and job-ready skills in restauration and hospitality.
Our 12 values:
PASSION – PLEASURE
SHARING – HARMONY
LEADERSHIP – RIGOR
CURIOSITY – diversity
EXCELLENCE – RESPECT
AUDACITY – HERITAGE
Join us & feed your talent!
3
YOUR
PROFILE
Summary
• Serious Enthusiasts
•C
ulinary or Hospitality
school Students
• Career Changers
• Entrepreneurs
•A
spiring Chefs with
little or no experience
• Culinary or Pastry
School Graduates
• Culinary or Pastry
Professionals with
2-3 years experience
PROFESSIONAL PROGRAMS
CULINARY
ARTS
Culinary
Essentials
Culinary
Arts Diploma
Superior Culinary
Arts Diploma
Page 7
Page 13
Page 15
PASTRY
ARTS
Pastry
Essentials
Page 9
Pastry Arts Diploma for Restaurant
Page 17
Superior Pastry
Arts Diploma for Restaurant
Page 19
WINE
DISCOVERY PROGRAMS
Wine
Essentials
Page 11
ADDITIONAL
MODULES
Supplemental Training Programs – Discovery Week
Master Classes to improve skills
Page 21
Support Assignments
Special assistance for business needs
Page 21
5
DISCOVERY
PROGRAMS
Culinary Essentials
Designed specifically for those who want to explore the universe of top culinary arts, this professional skills
initiation program introduces the most important foundations in culinary & pastry arts.
Small group settings limited to 10 participants provide personalized, efficient training, and informal open
discussions.
FOR
• Culinary or Hospitality
school Students
• Career Changers
• Entrepreneurs
PRE-REQUISITE
• 18 years old minimum
• Upon application approval
INSTRUCTION LANGUAGE
• English
• French
DATES 2015
English Session
• June 29 to August 21
French Sessions
• January 5 to February 27
• February 23 to April 17
• April 13 to June 5
• May 4 to June 26
• June 1 to July 24
• July 20 to September 11
• September 7 to
October 30
• September 28 to
November 20
• October 26 to
December 18
LOCATION
Ducasse Institute Argenteuil,
France
Ducasse Institute Paris,
France
TUITION
10 900€
Including:
• Program Syllabus
• Theory Handbook
• All recipes
• Uniform & Knife Set
• Taxes
CLASS TYPE
• 90% hands‐on
• 10% theory
MODULES
• Basics of Cooking
• Vegetables & Cereals
• Poultry & Meat
• Fish & Shellfish
• Mediterranean Cuisine
• Field trip & Associated courses
• Discovery internship
CULINARY SKILLS OBJECTIVES
• Receive, store & check goods
• Organize yourself for better time management & multi-tasking performance
• Acquire preliminary food preparation techniques & cutting methods
• Learn classic bases & sauces, fundamental cooking methods & French pastry arts
techniques
• Plate and serve final food preparations
ASSOCIATED SKILLS OBJECTIVES
• Learn basic culinary vocabulary
• Comprehend hygiene & safety protocols
• Identify & properly use culinary equipment
• Apply professional Code of Conduct
• Learn general restaurant operations, food pricing & cost control
DURATION
2 months
• Applied theory & hands-on classes in culinary laboratories
• Associated skills
• Testing: written & practical exams
• Field trips
1 week : 40 hours of practical experience in a restaurant
7
DISCOVERY
PROGRAMS
Pastry Essentials
Five weeks of specialized modules teach core aspects of pastry arts with emphasis on skills-building for restaurant
pastry. Acquire and apply innovative techniques for baking & decorating.
Small group settings provide personalized, accelerated training & informal discussion with expert Chef Instructors
and peers.
FOR
school Students
• Culinary Professionals
• Career Changers
• Entrepreneurs
PRE-REQUISITE
• Upon application
approval
• English
• French
DATES 2015
English Session
• March 30 to May 1
French Session
• February 23 to March 27
LOCATION
Ducasse Institute, Paris
France
TUITION
5 700€
Including:
• Theory Handbook
• All recipes
• Uniform & Pastry Arts
Toolkit
• Taxes
CLASS TYPE
• 85% hands‐on
• 15% theory + field trip
NEW
MODULES
• Pastry Fundamentals Doughs, Creams & Custards
• Best of French Plated Desserts • Chocolate, Caramel & Praliné
• Sweet finger food & small cakes
• Cost Control & Menu Planning
• Field Trips & Final Exam
PASTRY SKILLS OBJECTIVES
• Receive, store & check goods
• Organize yourself for better time management & multi-tasking performance
• Acquire preliminary pastry preparation techniques
• Prepare doughs & creams
• Learn essential baking methods
• Acquire core chocolate and caramel techniques
• Plate and serve final dessert creations
• Learn basic pastry arts vocabulary
• Identify & properly use pastry arts equipment
• Apply professional Code of Conduct
• Learn food pricing & cost control
DURATION
• Applied theory & hands-on classes in pastry laboratories
• Field Trips
9
DISCOVERY
PROGRAMS
Wine Essentials
Designed especially for those who want to explore the universe of top sommeliers, this professional skills initiation
program introduces the most important foundations of oenology, techniques for wine tasting & wine pairing, and
an overview of various career opportunities available in the wine industry.
FOR
school Students
• Career Changers
• Entrepreneurs
PRE-REQUISITE
approval
• English
• French
DATES 2015
English Sessions
• August 24 to September 11
French Sessions
• September 21 to October 9
LOCATION
Paris
TUITION
CLASS TYPE
• 45% hands-on
• 55% theory
NEW
MODULES
• Introduction to Oenology
• Introduction to French Wine Regions
• Wine Careers & Sommellerie Fundamentals
• Optional Experiential Field trip
OBJECTIVES
• Discover the French wine world with a professional approach
• Acquire basic knowledge & competencies about oenology, wine tasting, wine pairings &
different career opportunities
• Learn how to analyze, evaluate and serve a variety of wines
• Receive, store, check wines
DURATION
4 weeks
• Hands-on classes in wine pairing, service and selling
• Applied theory in oenology
• Wine tasting
• Practical tests
1 week (optional)
Discover French Wine Regions Field trip
3 250 €
Including:
• Theory Handbook
• Apron
• All tasted wines
• Taxes
Additional cost for optional
field trip 1 250 €
11
PROFESSIONAL
PROGRAMS
Culinary Arts Diploma
Launch your culinary career with this intensive hands-on introductory skills program with practical internship.
This entry level program is designed for aspiring chefs. Small group settings limited to 10 participants provide
personalized training. This training allows graduates to gain job specific competences expected at a commis
chef level.
FOR
• Aspiring Chefs with little
or no experience
PRE-REQUISITE
• High school degree level
approval
• English
• French
DATES
English Session
• November 17, 2014
to August 8, 2015
• January 11, 2016
to September 10, 2016
French Session
• May 18, 2015
to January 23, 2016
LOCATION
France
TUITION
17 500€
Including:
• Theory Handbook
• All recipes
• Uniform & Knife Set
• Taxes
CLASS TYPE
• 90% hands-on
• 10% theory
MODULES
• Cutting Methods Bases, Sauces & Condiments
• Cooking Methods
• Vegetables, Fruit & Cereals
• Poultry, Meat & Game
• Seafood & Shellfish
• Basic Pastry Arts
• Effective Communication
• Management & Administration
• Field Trips & Internship preparation
• Practical real world internship in a restaurant
• Receive, perform quality control & store ingredients
• Develop efficient time management & multi-tasking performance skills
• Master preliminary food preparation techniques & knife skills
• Master classic bases, sauces & condiments
• Learn & practice fundamental cooking methods
• Learn basic French pastry arts techniques
• Plate & serve final food preparations
• Comply with hygiene and safety regulations
• Learn effective communication in the professional kitchen
• Master use of professional equipment
• Develop proper behavior in the professional kitchen
• Develop skills to anticipate & administer an optimized menu
• Learn general operations of a restaurant
DURATION
8 months
5 months consisting of 880 hours skills-building classes
• Applied theory & hands-on training in culinary laboratories
• Field trips
3 months of practical experience in a restaurant
13
PROFESSIONAL
PROGRAMS
Superior
Culinary Arts Diploma
Acquire the highest level of expertise for every specialty in the professional kitchen. Intensive modules teach
advanced aspects of culinary arts with emphasis on skills-building. Reinforce know-how in a real- world working
environment through a monitored internship. Small group settings with a limited number of 10 participants provide
intense and personalized training. This training allows graduates to gain job specific competences expected at
a chef-de-Partie level.
FOR
• Culinary school
Graduates
PRE-REQUISITE
• Minimum 2-3 years
professional culinary
experience or
• Diploma in Culinary Arts
approval
English
DATES
• January 26
to July 18,2015
• September 21, 2015
to March 12, 2016
LOCATION
France
TUITION
15 500€
Including:
• Theory Handbook
• All recipes
• 2 chef jackets
• Taxes
CLASS TYPE
• 85% hands‐on
• 15% theory
MODULES
• Culinary Essentials review
• Tradition-Evolution
• Sous Vide & New Cooking Technologies
• Catering & Banqueting
• New Trends
• Nature & Nutrition
• Breakfast & Buffets
• Information Technology & Computer Skills
• Business Administration & Management
• Effective Communication
• Field trips
• Practical real world internship in a restaurant
• Master advanced culinary techniques
• Master equipment usage
• Prepare your work station & oversee team stations
• Learn effective time management
• Comply with health & safety protocols
• Accelerate the development of your culinary career
• Learn nutrition & food science fundamentals
• Develop effective communication & professional computer skills
• Develop effective team management skills
• Understand & apply operations management
DURATION
6 months
• Applied theory & hands-on training in culinary laboratories
• Field trips
15
PROFESSIONAL
PROGRAMS
Pastry Arts Diploma
for Restaurant
Designed for entry-level pastry arts professionals, this intensive hands-on introductory skills program with practical
internship teaches the highest standards expected at top establishments as a qualified Pastry Chef. Learn
fundamental techniques & recipes of French pastry arts as you create a variety of plated and buffet desserts for
restaurants & hotels. Small group settings provide personalized training.
FOR
• Aspiring Pastry Chefs
with little or no pastry
experience
PRE-REQUISITE
approval
EXCLUSIVELY FOR
ALAIN DUCASSE
EDUCATION
PEDAGOGICAL
PARTNERSHIPS
CLASS TYPE
• 90% hands‐on
• 10% theory
NEW
MODULES
• Fundamentals of Pastry
• Bread in Restauration
• Viennoiseries
• Reinterpretation of Classic French Desserts
• Small Cakes & Petit Fours
• Ice Cream
• Bistrot Desserts
• Signature Collection : Alain Ducasse Desserts
• Chocolate & Confectionery
• Kitchen Operations Management
• Professional Communication
• Field trips
• Restaurant internship in Pastry
• Receive, store and perform quality control of goods delivered
• Organize your work station for better time management & multitasking performance
• Master the fundamentals of pastry arts.
• Reinterpret famous French plated restaurant desserts
• Create petit pains and viennoiseries
• Prepare desserts adapted to a variety of restaurant concepts
• Learn professional dessert plating & presentation
• Learn basic pastry arts terminology
• Master appropriate equipment & tools
• Apply professional codes of communication
• Understand cost control & management
DURATION
6 months
• Applied theory & hands-on training in pastry laboratories
• Field trips
17
PROFESSIONAL
PROGRAMS
Superior Pastry Arts
Diploma - for Restaurant
Perfect for experienced pastry arts professionals, this intensive hands-on program with real-world internship
emphasizes advanced techniques acquisition and rigorous practical reinforcement. Personalized instruction
teaches you how to create & organize daily dessert menus expected at the world’s best establishments.
FOR
• Pastry School Graduates
• Pastry Professionals
PRE-REQUISITE
• 2-3 years of significant
experience or
• Diploma in Pastry Arts
approval
EXCLUSIVELY FOR
ALAIN DUCASSE
EDUCATION
PEDAGOGICAL
CLASS TYPE
• 90% hands-on practice
• 10% theory classes
NEW
MODULES
• Fundamentals of Pastry Review
• Nature: Desserts
• Special Occasion Cakes
• Breakfast Buffet
• New Technologies in Pastry Arts
• Tradition – Evolution: Restaurant Desserts
• New Trends: Plated Desserts
• Pastry Arts Design: Chocolate, Sugar & Ice
• Operations Management
• Team Management
• Field trips
• Restaurant internship in Pastry
• Receive, store and perform quality control of goods delivered
• Organize your work station & plan tasks for your team
• Reinterpret classic French pastries
• Prepare desserts adapted to a variety of restaurant concepts • Prepare desserts according to different themes
• Make & decorate desserts with chocolate, sugar & ice cream
• Plate & present classic and modern contemporary desserts
• Identify & properly use the latest professional pastry arts materials & technology
available
• Learn effective team management in the professional kitchen
• Create a cost-efficient dessert menu
• Forecast ingredient stocking needs according to activity
DURATION
5 and ½ months
13 weeks consisting of 390 hours skills-building classes
• Applied theory & hands on training in pastry laboratories
• Field trips
12 weeks in a restaurant internship
19
Additional
Modules
SUPPLEMENTAL TRAINING PROGRAM
Depending on your plans and availability
At any time, you have the option to extend your training program by selecting modules from the training catalog designed
for professionals.
The most popular options: Bistro, Brasserie, Bed & Breakfast, Take-Away, Caterer, Private Chef
Examples of the supplemental training program:
• Alain Ducasse Bistros
• Banqueting & Seminars
• Optimizing « Cost/Quality » in Bistronomie
• Bistro Confectionery
• Hygiene, Regulations & Food Safety
Our team can also design a customized training program
Benefit from preferential rates from the current catalog prices
DISCOVERY WEEK
UNIVERSE OF ALAIN DUCASSE: 3 RESTAURANT CONCEPTS
During one week, learn a trio of culinary specializations by immersing yourself in three different restaurant concepts that
address specific techniques and organization.
GASTRONOMIC RESTAURANT: 2 days + CONTEMPORARY BISTRO: 2 days + SNACKING TRENDS: 1 day
Price: 1 750€ without tax – 2 100€ with tax / Dates : 13 – 17 April 2015
Support assignments
Do you have challenges associated with your catering business?
Need an expert chef to help reinforce your business choices?
We can offer specific assistance tailored to your business’s current conditions.
All our comments and recommendations are made verbally. As no documents are provided by the expert chef, note-taking is
required.
TOPIC EXAMPLES
• Operational validation of site plans: movement, ergonomics, organization of kitchen areas, storage
• Scheduling of various tasks and preparations to be made during the week
• Review of team’s daily schedules (efficiency)
• Expert examination of working organization & methods (output, productivity)
• Advice on production methods (quality)
• Expert examination of qualitative and quantitative requirements for small equipment, large equipment & supplies
• Ideas for menus and wine list
• Set-up of sous-vide cooking methods
• Suggestions for food & wine pairings
• Advice on preparation and presentation choices in relation to food concept
SITUATION EXAMPLES
• You are planning to open a restaurant
• You want to update your menu
• You are acquiring a business
• You are offering a private chef service
• You are investing in a catering business
Price on request
21
The Alain Ducasse
Training Center Team
Dimitri AMOUROUX
Following a debut in the kitchens of prestigious establishments on the Riviera, Dimitri enjoyed a career in culinary education
in France and subsequently abroad. As a trainer and developer of programs and certifications, he became Academic Director
of Culinary Arts at the Universidad de las Américas in Mexico in 2009. He joined Alain Ducasse Education in 2012 as the Head
of Pedagogy for training and consultancy assignments.
Laurent BARBEROT
Beginning his career at several prestigious establishments, Laurent enriched his professional background as Chef de Partie at the
restaurant “Le Relais Bernard Loiseau” then “L’auberge de l’Ill.” In 2009, he joined “Alain Ducasse at the Plaza Athénée” as Sous Chef.
He proceeded to become Chief Executive of “Clos Des Sens” in Annecy, where he served before joining Alain Ducasse Education in
2014 as Chef Instructor & Consultant.
Xavier BOURIOT
Xavier spent his early career in various Michelin starred establishments around France. Having worked alongside Guy Savoy, Alain
Senderens and Michel Rostang, he joined the Méridien Hotel in Nouméa. In 2008, he became Director of Food & Beverages for
“Au Pain Quotidien” establishments. He joined the Alain Ducasse Education team at the end of 2011 as a Chef Instructor and Consultant.
Yann CAPSIE
After building his experience in France and abroad, most notably as Chef in the “Alain Ducasse Spoon” restaurants (Saint-Tropez,
London and Gstaad), Yann worked for different establishment in southern France. In 2010, he joined Alain Ducasse Education as Chef
Instructor & Consultant.
Aly DIOUM
Following a rich background of international experience in Senegal and the United States, Aly headed to palace hotels in London
(The Savoy in 2010) and Paris (Royal Monceau in 2012). His expertise and versatility lead to his appointment as Chef Instructor at the
Ecole de Cuisine d’Alain Ducasse. In 2014, he joined Alain Ducasse Education, where he now dedicates himself full-time to professional culinary arts training.
Franck Geuffroy
Having learned his trade for a number of years alongside Christophe Felder at the “Crillon”, Franck added to his restaurant
confectionery skills before joining “Alain Ducasse at Plaza Athénée” restaurant as a pastry chef. His accolades include ViceChampion of France for plated desserts and winner of the 1st prize for tasting in 1998. He joined Alain Ducasse Education in
2010 as pastry Chef Instructor and Consultant.
Philippe Gollino
Philippe began his career in 1990 in a number of Michelin-starred establishments on the Côte d’Azur. He joined Alain Ducasse
in 1998 at “59 Poincaré” in Paris, before working as assistant to Franck Cerutti at the “Louis XV” restaurant in Monaco. He was
appointed Head Chef at the “Bar & Bœuf” restaurant before joining Alain Ducasse Education in 2005, where he is Executive
Chef and Senior Consultant.
22
Mark GUILLAIN-WILLIAMS
Mark began his career in London working at the “Ritz” and the “Fifth Floor Restaurant” at Harvey Nichols. In 2001, Mark began
working as a chef at the “l’Angl’Opéra”, Gilles Choukroun’s restaurant in Paris, where he spent 2 years before joining the Alain
Ducasse team as a sous-chef at the “Relais Plaza”. Former chef in the Air France First Class Lounge at Charles de Gaulle Airport
since 2008, he joined Alain Ducasse Education at the end of 2011 as a Chef Instructor.
Guillem KERAMBRUN
Following vast experience in France and abroad as a sommelier, Guilhem joined Alain Ducasse’s team as the sommelier at the
“Aux Lyonnais” restaurant in Paris. As assistant to Gérard Margeon, today Guillem supervises the management of wine for all
Alain Ducasse Entreprise establishments.
Jérôme Lacressonnière
His career began in France with Georges Blanc in Vonnas and continued at the “Louis XV” in Monaco and Ritz Hotel in Paris.
Jérôme worked as Head Chef for the French Consul General in Hong Kong before joining the “Alain Ducasse at the Essex
House” restaurant in New York in 2000. In 2004, he became Chef at the “Beige Alain Ducasse Tokyo” restaurant in Japan and
finally joined Alain Ducasse Education in 2010 as a Chef Instructor and Consultant.
Christophe Larrat
After learning his trade with the Darroze family, Christophe worked as a station chef for Joël Robuchon. He was subsequently involved in opening the “59 Poincaré” restaurant alongside Alain Ducasse. In 1999, he moved to the “La Maison Troisgros” as Head
Chef before joining Alain Ducasse Education, where he is Executive Chef and Senior Consultant since 2004.
Brian LEMERCIER
Brian began his career in cooking & pastry arts at renowned institutions in France and the USA before entering the world of
culinary publishing as a writer. Impassioned to share his technical and theoretical knowledge, he decided to explore the pedagogy of creativity, obtaining his Master in Social Sciences from the University of Toulouse in 2013. He subsequently joined the
Pedagogical Committee of Alain Ducasse Education as Content Manager & Chef Instructor.
Gérard Margeon
Following an initial period of five years at the Miramar Hotel in Biarritz as Head Sommelier, Gérard was appointed Head
Sommelier at the Méridien Hotel in Paris in 1987. He first encountered Alain Ducasse in 1993 joining the “Le Louis XV – Alain
Ducasse” restaurant in Monaco and becoming involved in a number of openings. Since 2000, Gérard has been working at the
Plaza Athénée Hotel as Head Sommelier as well as director Wine Waiting within Alain Ducasse Entreprise.
Frédéric MOREAU
Having worked alongside famous chefs including Eric Briffard, Fréderic joined the Alain Ducasse team at the “Le Relais
Plaza”restaurant in the Plaza Athénée Hotel in 2000. In 2008, Frédéric joined Alain Ducasse Education as a Chef Instructor and
Consultant and specifically takes charge of training and consultancy assignments in Belgium.
Christophe QUANTIN
Trained at the Lycée Hotelier de Blois, Christophe broadened his culinary experiences at the L’Hôtellerie du Prieuré near Avignon, followed by Manoir aux Quat’Saisons in Oxford. After returning to France, he continued his professional career at Ciro’s
and Casino of Deauville and at the Automobile Club of France in Paris. In 1990, he became a certified culinary arts instructor
and taught at the Lycée Appert in Orvault before winning the prestigious Meilleur Ouvrier de France culinary competition in
1993. Since 1998, Christophe has been Technical Director at the Lycée Hotelier de Blois while working in partnership with the
Pedagogical Committee of Alain Ducasse Education since 2013.
Pierre Robles
Pierre began his professional career at L’Atelier de Joël Robuchon and l’Oustau de Baumanière restaurant. In 2005, he
headed abroad to the Hotel Tamanaco in Caracas, Venezuela. After working as a chef for several French embassies, he
joined La Tour d’Argent, Hélène Darroze, Crillon Hotel, and Ritz Hotel. After four years as founder & Head Chef of his own
restaurant in Marseille, Pierre brought his expertise to Alain Ducasse Education in 2014 as Chef Instructor & Consultant.
23
Training
l’École Nationale Supérieure de Pâtisserie
Since its creation in 1984, ENSP has developed a unique and internationally recognized expertise in training
pastry arts chefs under the chairmanship of Yves Thuriès and Alain Ducasse.
The school brings together talented artisans and industry leaders who share their techniques, specialties and
innovation to teach others about different currents and trends in the world of pastry.
As part of the idyllic Montbarnier castle in Yssingeaux, ENSP resides in a beautiful mansion combining heritage
and modernity that offers comfortable rooms. Courses are organized into “residential seminars” that allow students
to concentrate on their training.
INTERNATIONAL PROGRAMS
• French Pastry Campus - Winter & Summer Sessions
• French Bakery Arts
• My Pastry Week
• French Chocolate & Confectionery Arts
PROFESSIONAL CONTINUING EDUCATION
1-5 Day Training Courses for
• Pastry Chefs
• Chocolatiers/Confectioners
• Bakers
• Restaurateurs
• Caterers
• Ice Cream Makers
PROFESSIONAL DEGREE PROGRAMS
• CAP Pâtissier
• CAP Chocolatier Confiseur
TRAINING-ON-DEMAND AND ON-SITE
Themes can be reformatted for training-on-demand in Yssingeaux or on customer’s site.
Contact us to request a quote for your specific needs.
For more information for themes and dates on 04 71 65 72 50 or on www.ducasse.com
25
Practical
Information
Tuition
Applicable tuition is based on current estimated costs at time of enrollment. Tuition are valid for 2015.
They include all training costs (classes, course materials, pedagogical documents, ingredients, daily lunch and coffee at Ducasse Institute),
but exclude accommodation and transport for any class, field trip, or to/from place of internship.
The application processing fee is 200 € and included in the total tuition.
All taxes are included.
In case of cancellation of registration by the student, less than 45 days before the beginning of the program, tuition is not refundable.
Payments must be made in Euros (€). All bank charges need to be paid exclusively by the customer.
Services provided by Ducasse Institute are subject to VAT at the applicable rate.
Financial Aid
The following information is valid for French residents only. For other countries, similar financial aid may be available. Check with your
local organizations or banking institutions for more details.
All French companies have the option to apply for grants to help finance training of its employees.
For French employees, there are 3 funding mechanisms available:
Employees
CIF (Congé Individuel de Formation / Training Sabbatical)
The CIF enables any working person to attend training classes during the course of their professional lives in order to obtain qualifications
to develop their skills or retrain. To benefit from the CIF, you need to provide evidence of 24 months professional experience, including
12 with your current employer.
DIF (Droit Individuel à la Formation / Training Entitlement)
All employees can benefit from an individual training entitlement of 20 hours a year (which can be accumulated over 6 years to
120 hours). Funding is provided via the OPCA (Organisme Paritaire Collecteur Agréé).
Through Your Employer
Funding is provided via the OPCA (Organisme Paritaire Collecteur Agréé), a vocational training funding organization (i.e. Fafih, Opcalia,
AGEFOS).
Contact your local OPCA to find out how much funding is available to you.
For Self-Employed
Funding is provided via AGEFICE/FAFCEA/AGEFOS.
An application for funding of training must be submitted to the AGEFICE office in your department.
We highly recommend you submit your application for funding at least six weeks prior to the beginning of training.
For Job Seekers
Under certain conditions, you may qualify for aid from the following organizations:
Pôle Emploi
Conseil Régional
Conseil Général
Plan Local pour l’Insertion et l’Emploi
For Individuals with Disabilities
26
Contact the following organizations:
AGEFIPH
Cap Emploi
Booking
QUICK AND EASY REGISTRATION IN JUST 3 STEPS
STEP 1
Please register using the application file available upon request or on the Alain Ducasse Education website.
STEP 2
As soon as Ducasse Institute has received your complete application, the Pedagogical Admissions Committee will review your
application. Acceptance decisions are communicated within ten days.
STEP 3
Individuals who personally finance
Upon acceptance, you will receive a registration package that includes a tuition estimate, enrollment agreement, and payment schedule.
Applicants are required to return these forms within 15 days accompanied with the first part of payment, for the discovery programs,
and within 21 days for the professional programs.
Individuals funded by an agency:
Upon acceptance, you are required to send us your finance application in order for us complete our section. We must receive this
support agreement which affects your final registration.
Insurance & Visa Requirements
It is the student’s responsibility to obtain health & liability insurance to cover illness and any accident or injury to self or third parties.
Additionally, international students are responsible to obtain a valid visa through their local administration. A copy of insurance & visa
will be asked during Welcome Day.
Training Certificates
A personalized certificate is issued to each participant on successful completion of training.
Accommodation
Accommodation is not provided by Alain Ducasse Education. A list of real estate agencies is available.
General Terms & Conditions of Sale
Available on our website or upon request.
Our Training Center is certified
Location and Access
Ducasse Institute Argenteuil
41 rue de l’abbé Ruellan
95100 Argenteuil
20 minutes from Porte Maillot (Paris)
30 minutes from Charles de Gaulle Airport
Access via RER, SNCF and RATP bus
Private parking lot
Ducasse Institute Paris
64 rue du Ranelagh
75016 Paris
Access via RER C, RATP metroline 9
Maquette : A. Chaponnay. Crédits photographiques : T.Dhellemmes - T. Duval - L. Olivier - P. Monetta
27
Centre de Formation d’Alain Ducasse
41 rue de l’Abbé Ruellan
95100 Argenteuil
Tél : +33(0) 1 34 34 19 10
Fax : +33(0) 1 34 34 04 40
Email : adf@ducasse.com
www.ducasse.com
Château de Montbarnier
43200 Yssingeaux
Tél : +33(0) 4 71 65 72 50
Fax : +33(0) 4 71 65 53 68
Email : contact@ensp-adf.com
www.ducasse.com
Partners
Official Suppliers
ÉTABLISSEMENTS LUCIEN - FRANCE ECREVISSES - JEAN DENAUX - JULABO - LE COQ SAINT HONORÉ - LEJEUNE - LES VERGERS SAINT-EUSTACHE LES VOLAILLES MIÉRAL - QUALITALIA - SILODESIGN - TERRE BORMANE

Training Catalog 2015 - Centre de Formation d`Alain Ducasse

Transcription

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