Enderun Colleges is proud to be the home to the first Ducasse Institute outside of France and its regional hub in Asia.
Enderun Colleges and Alain Ducasse Education share a common vision of developing among chefs-to-be the passion and competence to meet the needs of a global industry. To achieve this vision, the two institutions work together in bringing the most adapted cooking program, one that offers cutting-edge culinary principles and fundamental training, while also maintaining a healthy exchange of ideas and resources.
A Premier Culinary Education
Enderun’s partnership with Alain Ducasse Education offers Enderun students the opportunity to undergo rigorous training under the watchful eyes of Alain Ducasse Education culinary team. The combination of Enderun’s existing culinary faculty-already celebrated as one of Asia’s most distinguished-with the Alain Ducasse Education teaching methodologies promises to set new standards for culinary education in Asia. The collaboration also gives Enderun students the opportunity to earn a Alain Ducasse Education Certificate in Culinary Arts as they study for their Enderun bachelor’s degree.
A professional savoir-faire passed on like a philosophy
ALAIN DUCASSE EDUCATION is an institution dedicated to developing accessible and internationally-oriented educational establishments focused on cultivating excellence in the practice of culinary and pastry arts. The Ducasse Institutes operate as training centers in France since over 12 years to educate and prepare the next generation of top professionals, wherever they may be around the world, with a single motto in mind: EXCELLENCE IN PRACTICE.
About Alain Ducasse
Alain Ducasse is the most celebrated of modern French chefs, one of the rare chefs in the prestigious Michelin guide’s history to run restaurants carrying three-star rankings in three cities: Le Louis XV in Monte Carlo, Alain Ducasse au Plaza Athénée in Paris and Alain Ducasse at the Dorchester in London. Famous for a string of other historic “firsts”–chef de cuisine at the first hotel restaurant to receive a three-star rating; first chef to hold two three-star ratings simultaneously–he now employs over 1200 people in twenty restaurants and inns worldwide. Author of the Alain Ducasse Culinary Encyclopedia and numerous other celebrated culinary tomes, he has established Alain Ducasse Education to encapsulate his methods–his incomparable “savoir-faire”–and to provide training and consultancy services to the world’s top chefs.