Chef William Groult showcased the evolution of sustainable haute cuisine at a master class attended by prominent chefs and hospitality representatives. The cooking demonstration, emphasizing Alain Ducasse’s sustainability-driven culinary philosophy, featured dishes like Alumahan mackerel and Persian octopus, promoting the use of fresh, natural ingredients and knowledge of their source. Drawing parallels between haute cuisine and haute couture, Chef Groult envisioned their influence on everyday cooking, concluding the masterclass with a vegetable dish, Bok Choy with Lato Seaweed condiment, symbolizing a commitment to eco-conscious culinary education. Enderun Colleges, in partnership with École Ducasse, aligns with this vision, aiming to promote a world where eco-consciousness translates to “living well” through “eating well.”

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