With a team of chef’s instructors and pastry chefs with the same taste for excellence, École Ducasse, a network of chef’s training schools, also welcomes guest chefs and exceptional talent every year.
“Meilleurs Ouvriers de France (MOF)”, Best French Artisans, world champions, Hospitality Specialists, all world renowned in their fields – share their knowledge and techniques daily with the different audiences of the École Ducasse: experienced professionals who want to improve their its technique, graduates, professionals who change careers or just enthusiasts of gastronomy and pastry.
2021 is no exception, the school presents a remarkable offer for its three institutions – École Nationale Supérieure de Pâtisserie (ENSP), Paris Studio and Paris Campus, which opened its doors in November last year.
École Ducasse is pleased to reveal the names of the chosen Chefs who are the advisors of the 2021 degree programs (Bachelors’ programs). These three-year programs are designed for young students who have finished secondary school and who wish to become chef’s without forgetting the business aspect and the business perspective.
The Bachelor in Culinary Arts training will be under the guidance of Jacques Maximin, the iconic Michelin-starred Chef at various points in his career and Meilleur Ouvrier de France Cuisinier in 1979. Jacques Maximin joined École Ducasse the year passed as Culinary Advisor and Resident Chef on the new Paris campus in Meudon and will share the values of Alain Ducasse with the students, his vision of the culinary world, will be responsible for masterclasses and will also be in charge of organizing thematic dinners. As responsible for the Culinary Arts course, he will focus on the transmission of values that are particularly dear to him, such as creativity, excellence, generosity and rigor.
Meilleur Ouvrier de France Chocolatier-Confiseur (Best Worker In France Chocolatier-Confectioner) 2019, Paul Occhipinti, will take over the direction of the Bachelor in French Pastry Arts course. This Chef is a well-known name of this educational institution, since he graduated from the École Nationale Supérieure de Pâtisserie, he has been teaching as a guest chef since 2016. Passionate about the world of confectionery and chocolate since he was a teenager, he has developed his talent alongside from big names like Christian Camprini, Chef Pastry and MOF Chocolatier-Confiseur (Best Worker in France Chocolatier-Confectioner) 2004. Pastry Under-Chef at Hôtel du Cap-Eden Rocin Cap d’Antibes since 2014, Paul Occhipinti launched himself into entrepreneurship creating his 100% organic brand last August: Nico & Les Chocolats.
The training programs in 2021 will start on September 6 and will be delivered on the Paris campus and at ENSP.