Founded in 1999, École Ducasse is firmly established among the world’s foremost culinary and pastry arts schools, driven by the vision and energy of the iconic Chef Alain Ducasse. Its program portfolio meets the needs of a wide variety of students, including enthusiasts, career switchers, and established professionals.

The school has two main centers of gastronomic excellence in France. Its flagship, 5,000 sq m Paris Campus incorporates six technical kitchens, three pastry labs, one pastry-bakery lab, seven classrooms, plus a knowledge center and co-working spaces. The École Nationale Supérieure de Pâtisserie is located in Yssingeaux, in France’s Haute-Loire region. It is a global reference for training in pastry, bakery, chocolate, confectionary and ice cream arts.