Culinary School in Paris, France

Centre de Formation Alain Ducasse, Paris:
The "Centre de Formation d'Alain Ducasse" is a cookery school located in Argenteuil, right next to Paris, France. This culinary reflexion laboratory, dedicated to training, is the dream kitchen of any cook and the ideal tool for performing creative, quality cooking. The four professional kitchens cover over 300 square meters (3250 square feet) and offer students the opportunity to improve existing skills or to develop new cooking techniques from the most traditional (cast iron cocotte, rotisserie…) to the most atypical (griddle, wok cooking, induction, vacuum packing…) thanks to the use of state-of-the-art equipment. These technical sets are also genuine culinary research and development laboratories for Chefs of the Group.

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The "Centre de Formation d'Alain Ducasse" has been created in 1999 by Alain Ducasse. Every year the Center welcomes over 1,000 professionals who want to improve their existing cooking skills or to develop new cooking techniques. With over 12 permanent instructors and invited Chefs, students can benefit from extended knowledges and practice from our prestigious Chefs.

Initially dedicated to professionals, the "Centre de Formation d'Alain Ducasse" is launching a new program for those who want to change their career orientation and want to make a new start in the food service industry.
Among 30 trainings for professional cooks, the "Centre de Formation" have decided to launch a new program called "Professional Culinary Intensive Cours". During 14 weeks, students are taught culinary fundamentals. The language of instruction is French.

Why Choose Us?:
- Extensive training experience from our Chefs.
- Flexible training for each type of profile: food industry management, kitchen, pastry....
- Certificate recognized by food service industry professionals.
- Privileged relationship with our prestigious Chefs instructors.
- Limited number of participants

"If you want to feed your talent and make it grow, you will have to be patient enough to start with rehearsing over and over again the same technical moves, just like a musician practicing scales. Though in order to see real progress happen, I believe it takes much more than this. You have to question yourself permanently, perform a strict selection of products that focus on taste and quality, anticipate new trends, open up on the world and be willing to welcome new culinary combinations. The "Centre de Formation" I created aims at conveying this philosophy." Alain Ducasse