New Delhi, Sept. 16 -- As gastronomy continues to evolve towards more plant-forward, responsible and ingredient-led approaches, Ecole Ducasse is expanding its professional training portfolio with three new intensive programmes launching in spring 2027.
The new Essentials of Naturalite programme at Paris campus will offer a four-week immersive experience dedicated to Alain Ducasse's culinary philosophy. The course is in English and will start from April 9, 2027
Another course, Vegan Pastry Essentials will be delivered in English at Ecole Nationale Superieure de Patisserie (ENSP) from April 19, 2027. And the last, Les Essentiels de la Patisserie Vegane will be delivered in French at ENSP from May 18, 2027
Plant-based cuisine and pastry are explored within existing Essentials programmes, including Naturalite: The Essentials in Culinary Arts Essentials and vegan pastry within French Pastry Arts Essentials, as well as through professional short courses such as Cuisine vegetale, L'ADN de la Naturalite and Nadia Sammut's Cuisiner le vivant.
The launch of Essentials of Naturalite and Vegan Pastry Essentials offer dedicated four-week programmes that allow participants to deepen their technical and creative mastery of plant-based gastronomy.
Published by HT Digital Content Services with permission from Millennium Post.