ENSP has been crafting a piece of French pastry history honoring traditions while boldly embracing innovation École Nationale Supérieure de Pâtisserie celebrated 40 years of excellence with an exceptional day marked by a rich and varied program highlighting the prestigious past and promising future of this institution The day began with official speeches from Alain Ducasse; Luc Debove and World Ice Cream Champion; Elise Masurel General Director of École Ducasse; and Evelyne Bayet Challenges and Perspectives in Pastry Arts" One of the most notable moments of this celebratory day was the round table discussing the major challenges that will redefine the pastry of tomorrow including the three-star chef Alain Ducasse the committed chef and winner of the 2024 Ethical and Environmental Responsibility Pastry Award The speakers emphasized the importance of offering sustainable pastries that respect the environment and health They also discussed the sector’s talent shortages and the changes required in management and training to enable chefs to develop skills beyond purely technical aspects they highlighted the necessity of preparing future professionals to master technological innovations to continue excelling and innovating in their craft This fascinating discussion offered insights for the decades to come demonstrating ENSP's commitment to staying at the forefront of innovation and excellence A guided tour allowed guests to discover the largest campus in the world dedicated to Sweet Arts reflects ENSP’s educational approach: valuing artisanal skills while integrating technological innovations Elise Masurel emphasized the importance of this anniversary for the future of the school and its students "These 40 years celebrate the art of excelling and innovating that has defined our institution since 1984 We are proud to see our graduates shining a light on French pastry worldwide with a sustainable and environmentally respectful approach and we are committed to continuing to prepare tomorrow's chefs for the future challenges they will face." also shared his vision for the future of pastry arts: "Today’s round table illustrated our vision for the decades to come: a harmonious blend of tradition and innovation By exploring the potentials of both human and technological innovations we ensure that our students become not only master artisans but also pastry chef managers and citizens who will pioneer the evolution of pastry arts." ENSP has established itself as a legendary institution in the world of pastry including Meilleurs Ouvriers de France (MOF) These renowned professionals have contributed to the school’s reputation making ENSP the largest campus dedicated to sweet arts in the world ENSP reaffirms its position as a world leader in sweet arts education This day was an opportunity to celebrate past achievements while resolutely looking to the future With a constant focus on innovation and excellence ENSP continues to train tomorrow’s talents ready to perpetuate tradition while embracing the challenges of their time Sommet Education is the global leader in hospitality luxury and culinary arts education and training uniting five prestigious institutions – Glion Institute of Higher Education Invictus Education and Indian School of Hospitality - that shape the future of the industry and nurture the next generation of talent With over 400 programs spanning technical training we support 20,000 students and learners from over 100 nationalities across 10 countries and 20 campuses as well as through cutting-edge online learning platforms Backed by a worldwide network of 60,000 alumni and an industry-driven curriculum Sommet Education prepares the future leaders who will set new standards of excellence in hospitality and beyond For more information, visit https://www.sommet-education.com/ Anouck WeissChief Communication Officer Sommet EducationSommet Education View source 2022 /PRNewswire/ -- The École Nationale Supérieure de Pâtisserie (ENSP) a world-renowned reference in the art of pastry located in Yssingeaux in the Haute-Loire department of France today inaugurated the start of work on its extension in the presence of Alain Ducasse President of the Auvergne-Rhône-Alpes Region At the heart of a real estate project scheduled for completion in September 2023 and managed by Atrium developers in partnership with Alliade Habitat for the lodging section the École Nationale Supérieure de Pâtisserie will enjoy the benefit of a 2,300 m2 extension including new laboratories as well as student accommodation adding to the historic castle that houses the prestigious school Created in 1984 and taken over in 2007 by Messrs Alain Ducasse and Yves Thuriès over the past 40 years the École Nationale Supérieure de Pâtisserie has unquestionably established itself as the ultimate school of excellence and reference in the world of the Confectionary Arts when it comes to training in pastry With its 17 pastry chefs and 25 teachers for its academic courses the school trains 1,500 students from 60 nationalities throughout the year.  The broad portfolio of programs meets all training needs in the field: post-baccalaureate courses such as the three-year Bachelor's degree in French Pastry Arts intensive courses for people in retraining such as the two-month Essentials of French Pastry Arts program or the eight-month Diploma in French Pastry Arts a catalogue is offered of 68 professional training courses held on site by Meilleur Ouvrier de France award-winners The great names in French and international pastry-making have trained here and return to fine-tune their techniques The project caters to the ENSP's need to expand due to the exponential demand for pastry training which has been accelerating for the past several years Housing three new classrooms and four laboratories as well as the creation of 36 apartments for students this extension of the ENSP will allow the École Ducasse to host a larger number of French and international students while responding to increasing requests for professional training enthuses about this major new development within the Ecole Ducasse network "After the opening of our Campus at the gateway to Paris in 2020 this new project allows us to embed the excellence of our schools even more strongly on French soil in parallel with its international development." World Ice Cream Champion and Meilleur Ouvrier de France Glacier winner of the Ordre National du Mérite Agricole comments: "This extension is the result of a wonderful group project supported by Laurent Wauquiez as well as by the private companies Atrium and Alliade It is not only about the ENSP that is becoming the largest French school dedicated to the Pastry Arts but Yssingeaux and a whole region that is becoming a strategic center in the world of pastry-making." École Ducasse is a network of schools founded in 1999 by multi-starred chef Alain Ducasse dedicated to the transmission of outstanding French expertise and excellence in culinary and pastry arts École Ducasse runs three schools in France – Paris Studio Paris Campus and the École Nationale Supérieure de Pâtisserie – as well as international schools in the Philippines All are united by a desire to share a passion for gastronomy with seasoned professionals as well as food enthusiasts This broad portfolio of programs aims to meet all training needs: from short programs for experts or food enthusiasts to intensive two- to three-year undergraduate programs and bachelor's degree in culinary and pastry arts For more information: https://www.ecoleducasse.com/en Anouck WeissChief Communication Officer - Sommet EducationE-mail: [email protected] Photo: https://mma.prnewswire.com/media/1837173/ENSP_Pastry_Arts_Image.jpgLogo: https://mma.prnewswire.com/media/1836924/ENSP_Logo.jpg Do not sell or share my personal information: News & Analysis on the Bakery and Snacks Industries 22-Sep-2023 Last updated on 22-Sep-2023 at 10:47 GMT The prestigious school - which is housed in the imposing Château de Montbarnier - combines heritage with modernity within a unique 7,000m2 learning space. It now now benefits from an additional 2,300 m2, which includes three classrooms, four state-of-the-art laboratories and 36 apartments for students. The ENSP has seen a substantial uptick in the demand for pastry training, so the extension means it will be able to welcome a greater number of students. Pic: Cat VigourouxFounded in 1984 and acquired in 2007 by Alain Ducasse (one of the world’s most decorated chefs) and Yves Thuriès (award-winning pastry chef), the ENSP has established itself as the benchmark school for training in pastry, chocolate, confectionery, ice cream and baking. It trains over 1,500 students from more than 60 different nationalities annually, overseen by a team of 17 pastry chef trainers and 25 academic professors. The curriculum caters for all sectors and expertise requirements in the sweet arts, from the one-year French Arts Diploma to post-baccalaureate courses like the three-year Diplôme Supérieur des Arts Pâtissiers and retraining programmes like the eight-month CAP Pâtissier. Additionally, more than 60 two-to-three day courses are held onsite, taught by winners of the Meilleurs Ouvriers de France (MOF) and other world champions. Paul Bocuse and Yves Thuriès are both MOF recipients. Some of the biggest names in French and international patisserie have trained at the ENSP and often return to perfect their techniques. “This extension is the culmination of a great collective project supported by Laurent Wauquiez, president of the Region Auvergne-Rhône-Alpes, Isabelle Valentin, MP for first constituency of Haute-Loire and Pierre Liogier, our Mayor of Yssingeaux,” said Luc Debove, director and executive chef of the ENSP, who is also the World Ice Cream Champion, Meilleur Ouvrier de France Glacier and winner of the Ordre National du Mérite Agricole. Pic: Cat Vigouroux“It is not just the ENSP that is becoming the world’s largest school dedicated to the sweet arts, but Yssingeaux and the whole region that are becoming a strategic hub for patisserie worldwide.” ENSP is part of the École Ducasse network of schools dedicated to passing on French expertise and excellence in culinary and pastry arts, with three schools in France - ENSP, Paris Studio and Paris Campus - the Manila Campus in the Philippines, Gurugram Campus in India and Nai Lert Bangkok Studio in Thailand. All are united by a desire to share a passion for gastronomy with seasoned professionals as well as food enthusiasts, career changers and students. “We are very proud of the outcome of this project, which enables us to instil the excellence of our schools even more firmly in France, in parallel to our international development,” said Elise Masurel, MD of École Ducasse. Craft Bakery Association hails ‘exemplary’ new apprenticeship standard08-Sep-2023By Gill HyslopThe CBA is encouraging its members and wider bakery industry to embrace the new Level 3 apprenticeship scheme - ‘confident it will play a vital role in future proofing the industry’. Futureproofing the craft bakery sector22-Jun-2023By Gill HyslopThe Craft Bakers Association’s Business Day 2023 - held in London on 14 June - was hailed a ‘resounding’ success, with nearly 200 delegates in attendance, 15 exhibitors and a host of industry speakers sharing their insights. Rethinking ingredient lists: Innovations in egg reduction and replacementPaid for and content provided by CSM Group (CSM Ingredients & HIFOOD) Trade and transparency: Why digital supplier management is key to supply chain successPaid for and content provided by TraceGains Better-for-you snacks that deliver on indulgence - how can formulators succeed?Paid for and in partnership with Griffith Foods France - The École Nationale Supérieure de Pâtisserie (ENSP) a world-renowned benchmark in the arts of pastry and ice-cream announces the opening of its new extension The École Nationale Supérieure de Pâtisserie now benefits from an additional 2,300 m2 including new laboratories and student accommodation in addition to that in the historic Château that houses the prestigious school These new premises enable the ENSP to offer its students a unique 7,000m2 learning space Founded in 1984 and acquired in 2007 by Mr the ENSP has established itself as the benchmark school of excellence in the world of the sweet arts for training in pastry-making With its 17 pastry chef trainers and 25 academic professors the school trains over 1,500 students from more than 60 different nationalities throughout the year The broad portfolio of programs caters for all training needs in the field: from post-baccalaureate courses such as the three-year Diplôme Supérieur des Arts Pâtissiers to retraining programs such as the eight-month CAP Pâtissier the two-month French pastry Arts Essentials program and the one-year French pastry Arts Diploma 68 professional training courses lasting between two and three days are held on site taught by Meilleurs Ouvriers de France (best craftsmen) The great names in French and international patisserie have been trained here and return to perfect their techniques It was this growing demand for pastry training that prompted the expansion project With three new classrooms and four new laboratories as well as the creation of 36 apartments for students this extension to the ENSP will enable École Ducasse to welcome a greater number of French and international students and to meet the increasing demand for training in the pastry is delighted with this major new development within the École Ducasse network: We are very proud of the outcome of this project which enables us to instil the excellence of our schools even more firmly in France in parallel to our international development comments: This extension is the culmination of a great collective project supported by Laurent Wauquiez It's not just the ENSP that is becoming the world's largest school dedicated to the sweet arts but Yssingeaux and the whole region that are becoming a strategic hub for patisserie worldwide Paris Campus and École Nationale Supérieure de Pâtisserie as well as international schools with – Manila Campus in the Philippines Gurugram Campus in India and Nai Lert Bangkok Studio in Thailand to three-year undergraduate programs and bachelor’s degree in culinary and pastry arts For more information: https://www.ecoleducasse.com/en Anouck WeissChief Communication Officer Sommet EducationSommet Education View source I lead public relations for Google's business products and operations (advertising and cloud) across Europe My responsibilities involve setting objectives and developing campaigns for local in-house PR managers and external agencies as well as managing issues and advising Google's senior leadership on strategy and crisis management Favorite thing about USC Annenberg: The work we did for "real" businesses and organizations as part of the program My top memory is a communications consulting project we did for the L.A Their public relations team had asked us to develop a plan targeting underserved LGBT communities in the Los Angeles area It was my first experience conducting field research and I really enjoyed roaming the streets of Hollywood running surveys and interviewing cancer survivors to try and better understand the issue at hand and identify the most appropriate solutions Favorite thing about Los Angeles: The legendary Venice Beach drum circle where I spent my first birthday in L.A USC Annenberg School for Communication and Journalism | 3502 Watt Way | Los Angeles © 2025 University of Southern California 4 February 2025 – École Ducasse is preparing to celebrate Easter with a one-of-a-kind collection Highlighting the olive tree—an emblem of peace and resilience—this initiative is both a gourmet delight and a bearer of profound symbolism This sensory and cultural journey invites chocolate lovers and connoisseurs of exceptional craftsmanship to discover creations that transcend borders École Ducasse pays tribute to the olive tree a universal symbol carrying a positive message across the globe its Easter creations invite people of all ages on an extraordinary journey where local traditions and universal symbols converge each school within the group embraces this powerful theme delivering a message of unity across continents—through chocolate recipes the experts at École Ducasse have designed a collection that blends exceptional craftsmanship with timeless values The olive tree serves as the central theme of these creations—a powerful and inspiring symbol that bridges cultures in celebration of life and renewal A Unique Artistic Piece and Gourmet Creations Inspired by the Olive Tree At the heart of this exclusive collection is a singular artistic masterpiece which will be unveiled at the ENSP campus in Yssingeaux The experts at École Ducasse have meticulously sculpted a majestic olive tree sheltering a refined egg adorned with delicate leaves from the same tree Crafted with precision by the institution’s chefs and a tribute to the virtues of this iconic tree École Ducasse is offering an exclusive collection of chocolate delicacies available at its Paris Campus boutique starting April 10: Each creation reflects the exceptional expertise of École Ducasse’s chefs blending aesthetics and flavor to craft unique experiences Give or Share More Than Just Chocolate: offer a Symbol Every creation in this collection invites you to celebrate life and hope through a sophisticated fusion of textures and flavors that awaken the senses our boutiques and schools become meeting points where visitors can discover these edible works of art visit the École Ducasse Paris Campus boutique: 16 Av Anouck WeissChief Communication Officer Sommet EducationSommet Education Luc Debove has just been appointed Executive Pastry Chef at École Ducasse - National School of Pastry (E.N.S.P.) a world-renowned reference and pastry school in the pastry arts and frozen arts located in Yssingeaux With an exceptionally rich career for 30 years in starred houses and schools with unique skills Luc Debove is Ice World Champion and Meilleur Ouvrier de France Glacier he will be a valuable asset for the development of the world an apprenticeship in pastry confectionery and chocolate and obtaining his diploma Master pastry chef in 1996 Luc Debove joined in 1999 the Meridien Beach Plaza teams in Monaco as Pastry Chef before joining the teams from the Royal Riviera of St Jean Cap Ferrat he became professor of pastry mastery at the Alpes-Maritimes Chamber of Trades He then went to Paris as pastry trainer at Ecole Bellouet Conseil he became Pastry Chef of the Grand Hotel Cap Ferrat the famous Four Seasons hotel of the French Riviera and Michelin-starred where he will lead a brigade that will count until 25 pastry chefs Professional experiences complemented many competitions throughout his career Luc Debove won the 1st Prize for Artistic Sugar Pieces in Nice and received the 1st Prize of the National Cup of Sculptures in Water Ice in 2006 The year 2008 will see the consecration of his work with obtaining the title of French champion of water ice sculpture very quickly followed by the 1st Open Ice Desserts Award and the European Trophy at Sirha in Lyon It is in 2011 that he is named Meilleur Ouvrier de France Glacier His career and expertise were rewarded in 2015 with the distinction of the National Order of Agricultural Merit A variety of experiences that have allowed him to acquire valuable qualities and to be as comfortable in pastry as well as in teaching and transmission of the know-how he has wanted to serve the École Ducasse - National School of Pastry Luc Debove takes the position of Executive Pastry Chef at the Yssingeaux School: "I am delighted to join the teams of E.N.S.P and to be able to accompany them in the years to come in their development in France and abroad Luc Debove will be in charge of the teams of E.N.S.P to develop the future programs of the school and to ensure its influence in France and abroad He will teach masterclasses for young learners and professionals he will strengthen the influence of the school internationally through events It will also be responsible for supporting the opening of the new École Ducasse - Paris Campus in Meudon which is scheduled to open in September 2020 which will also host the flagship programs of E.N.S.P The Bachelor of Arts in French Pastry Arts (3 years) the Diploma in French Pastry Arts (6-month program) and the Essentials of Arts program in French Pastry (2-month program)