École Ducasse, a leading institution in the world of gastronomy and pastry arts, has reaffirmed its commitment to excellence with an innovative series of continuing professional education courses for 2025. These programs will be hosted at its two main campuses: the École Ducasse Paris Campus in Meudon near Paris, and the École Nationale Supérieure de Pâtisserie in Yssingeaux.
In the first half of 2025, École Ducasse is offering an exceptional selection of courses focused on emerging trends and innovations reshaping the gastronomy landscape. These unique programs enable professionals to stay at the forefront of current techniques and practices while addressing contemporary ecological and ethical challenges.
Short courses (1 to 4 days) provide an excellent opportunity to expand an establishment’s offerings and refine individual skills. Among the new programs designed by École Ducasse, gastronomy professionals will have the chance to explore:
At École Ducasse Paris Campus (EDPC)
March:
- Chefs of Alain Ducasse Restaurants – Jean-Philippe Blondet and Amaury Bouhours, talents from Alain Ducasse’s iconic establishments, will lead exclusive training sessions, offering an in-depth look into Chef Ducasse’s expertise.
April:
- Healthy Pastry – Luc Baudin, an expert in ethical pastry, will share innovative techniques for creating desserts that are both delicious and health-conscious.
May:
- Fermentation and Korean Flavours – Led by San Degeimbre, a two-Michelin-star chef and pioneer of sustainable cuisine integrating restaurant, garden, and guesthouse. This course highlights the art of fermentation and its role in crafting unique flavours.
- AI in Culinary Innovation – This program will explore the role of artificial intelligence in creating new gastronomic experiences. In addition to theoretical foundations, practical workshops will showcase applications such as automatic generation of technical sheets, adaptation for dietary needs (gluten-free, vegetarian, vegan), and optimisation of inventory and supply management.
June:
- Biodiversity and Sustainable Food in Gastronomy – In partnership with Hectar (a key player in transitioning to sustainable agriculture), this course delves into incorporating local and sustainable products into culinary arts, addressing themes such as food transition, sustainability, resource preservation, and edible garden development.
At École Nationale Supérieure de Pâtisserie (ENSP)
May:
- Vegan Pastry – Kristina Daciolaite will unveil the secrets of creating 100% vegan delights, a hallmark of modern pastry.
- Molding Techniques and 3D Printing – A team of experts will present a revolutionary approach to pastry through the use of cutting-edge technologies.
June:
- Gluten-Free and Health-Focused Pastries – Sandrine Bomann-Hautin will share her techniques for crafting creations tailored to new dietary preferences.
- Healthy Pastry – Luc Baudin will return to further explore balanced pastry, prioritising client health at the heart of every plate.
These programs reflect École Ducasse’s dedication to staying at the forefront of industry trends and techniques. With its forward-thinking vision, the institution proactively integrates technological advancements, such as AI and 3D printing, to redefine culinary practices. As a trailblazer, École Ducasse addresses major transformations in gastronomy, from sustainability and evolving dietary needs to ecological challenges. For continuing professional education registration contact [email protected] or +33 (0)1 34 34 03 36. Discover more at https://www.ecoleducasse.com/professionals.
École Ducasse is a member institution of Sommet Education, the world leader in managerial education specialising in hospitality professions, and was named World’s Best Culinary Training Institution in 2023 and 2024.
Meanwhile, Sergestur (Tourism Management Services) has published its annual list of the 150 most influential professionals in the Spanish tourism sector – and, for the sixth consecutive year, Carlos Díez de la Lastra, CEO of Les Roches (also part of Sommet Education), is highlighted among these notable leaders.
Les Roches is one of the world’s top five institutions specialising in hospitality management education, founded in Switzerland in 1954. Since 1995, it has had a campus in Marbella, located in the heart of the Costa del Sol, where hundreds of students from nearly 100 nationalities enrol each semester. The institution is dedicated to providing a transformative education designed to shape the future leaders of the tourism industry, and boasts a network of more than 16,000 alumni, 33% of whom have gone on to start their own businesses.
Born in Madrid in 1970, Díez de la Lastra has nearly three decades of experience in higher education. His professional journey includes roles as Chief Operating Officer and Sales Director of Universidad Europea de Madrid (2005-11), Vice President of Expansion and Managing Director of Universidad Europea de Canarias within the Laureate International Universities network (2012-14), and General Director of Les Roches Marbella (2014-22).
Since March 2022, he has served as the CEO of Les Roches, overseeing the management of all campuses with a clear mission: to position Les Roches at the forefront of innovation in the hospitality sector and strengthen its global reputation as a leading academic institution. Today, Les Roches has campuses in Switzerland, Spain, the UAE, and China, as well as an associated campus near New Delhi.
In the past year, Díez de la Lastra has led strategic collaborations with Silversea and Jetex, introduced new educational offerings specialising in areas such as golf management, cruise line management, F&B entrepreneurship and management, as well as a new Bachelor of Science (BSc) in Sports Business Management, and the EAcademy, a forward-thinking initiative designed to anticipate the sector’s evolving demands. Additionally, he secured Swiss accreditation, elevating Les Roches to the status of a University of Applied Sciences, a milestone that further strengthens its academic vision and complements its NECHE accreditation.
Notably, 2024 also marked the launch of the Spark X Foundation, a platform aimed at driving research and advancing the hospitality industry. Composed of representatives from tourist destinations, associations, and renowned professionals across various sectors – including Joan Roca, Dimas Gimeno, José Ángel Preciados, and Nuño de la Rosa – the foundation is dedicated to fostering innovation, technology, and sustainability to enhance the experiences of both customers and employees in the industry.
The selection of the “150+” is the result of a rigorous evaluation process conducted by a panel of experts who considered criteria such as career achievements, sector influence, and capacity for innovation.
The CEO of Les Roches joins a prestigious list that includes influential figures from various branches of the tourism industry, such as Antonio Catalán (ACHM Hotels by Marriott), Mar de Miguel (AEHM), Natalia Bayona (UNWTO), Gabriel Escarrer (Meliá Hotels International), José Ángel Preciados (Ilunion Hotels), Juan Carlos Sanjuán (Casual Hotels), José Luque (AEHCOS/Fuerte Hotels), Diego Calvo (Concept Hotel Group), and Nayra González (BLESS Hotel Madrid).
