To commemorate the Easter celebrations École Ducasse, experts in the field of culinary and pastry arts, is offering original creations, programmes and workshops around chocolate that will delight both amateurs and professionals with a passion for sweetness.
In line with its objective to transmit the know-how of the Chefs who embody the spirit of its founder Alain Ducasse with a network of schools throughout the world and three campuses in France, École Ducasse is hosting sessions dedicated to chocolate products for young and old at its Paris Studio in the heart of the capital.
On 8th April, the “Kids in Pastry: Easter Special” workshop invites children to learn how to make several chocolate pieces and awaken their interest in cooking around a playful theme. For adults, on 1st, 7th and 14th April, the “Chocomania” workshop is available to all foodies and chocolate lovers. Participants will have the opportunity to try the school’s pastry chefs’ chocolate recipes while learning to handle cocoa. At the end of these workshops, enthusiasts will be able to recreate professional recipes at home.
For professionals, the École Nationale Supérieure de Pâtisserie (ENSP), a benchmark in the field of pastry arts in France and abroad, is running an introduction to the “Bean To Bar” movement. The 31-hour course will cover the steps necessary for making chocolate through a multitude of processes: purchasing the beans, choosing and optimising the equipment, interactions of raw materials, and the evolution of production in order to understand the processes used to decide on the composition of recipes. Delegates will make their own chocolate, dark or milk, using 12 recipes taught at this workshop. This unique training led by Régis Bouet, Master Chocolate Maker and Production Consultant, takes place on 5th-8th June.
Finally, to enjoy delicious sweet creations by École Ducasse, the École Ducasse – Paris Campus store will offer a wide range of takeaway products specially made for Easter by the school’s teams and students. This year, visitors will be able to discover the school’s traditional Easter egg clad in dark chocolate or milk chocolate with its treats inside. Other chocolate delicacies will also be available to celebrate Easter.
Elise Masurel, Managing Director of École Ducasse, said: “We look forward to welcoming school children, amateur cooking enthusiasts, and budding Chefs of the future to our range of culinary arts and pastry workshops over the Easter period. Our mission is to inspire the next generation of leaders in this field, and by experiencing what we have to offer at Ecole Ducasse, we very much hope they will be inspired for the future. Our doors are open to anyone including families and tourists who may be visiting our wonderful French campuses from different countries during the holidays. Our training in June, which is geared towards professionals, is also a fantastic opportunity to master confectionary arts.”