Elise Masurel, Managing Director of École Ducasse, explores the importance of vocational training in the development of future professionals, with a focus on the culinary and pastry arts.
A career in hospitality can take many shapes and forms, indeed, the pathways grow each day as our wonderful industry diversifies, disrupts and evolves to include sectors such as banking, automotive and technology. But, whatever the type of business a hospitality professional finds themselves in after graduation, vocational training is the essential foundation that will enable them to bring the highest level of expertise and ability.
In those roles that form the pillars of our industry, culinary, service and hosting, the need for vocational training is greatest. In these disciplines, an education delivered by industry experts and dedicated to the art, and academics, of a specific occupation, ensures future professionals are equipped with the precision, rigor and confidence to keep standards at their highest level.
“Make no mistake, while a love for food and a creative flair are essential components, there are additional ingredients that make up the recipe for a professional chef”.
Elise Masurel, Managing Director of École Ducasse
One of these key hospitality disciplines that is close to my heart is the culinary and pastry arts, and without a doubt, becoming a chef is a true calling. It is a calling to set the standard, to be true to traditions and celebrate them through precision, while at the same time being revolutionary, being inventive and at times breaking the rules.
A chef knows from a young age that there is only one pathway, only one future that can unleash their passion for food, satisfy their ambition to experiment and fulfill their heart every day. But make no mistake, while a love for food and a creative flair are essential components, there are additional ingredients in equal measure that make up the recipe for a great professional chef, and therefore vocational training is a great opportunity to learn all these additional expertise’s.
A mastery of the art
Rigor that fuels an unwavering commitment to precision and excellence is a key element of the very best chefs in the world. While a student can bring an eye for detail to the start of their studies, the ability to develop the standards needed to become a Michelin starred chef or Meilleur Ouvrier de France will be accelerated through vocational learning. Sourcing ingredients, creating his own culinary identity with innovative recipes, preparing dishes and serving moments that your guests will never forget, but also developing managerial and entrepreneurship skills, each of those crucial stages have to be learned with the highest level of education dedicated to the culinary and pastry arts.
At École Ducasse, we embody Alain Ducasse’s motto in all of our teaching and programs: ‘excellence in practice’. Whether a student is a high-school graduate, a career-changer or a professional seeking to strengthen their skills, our programs impart expertise and values that stay true to Alain’s approach.
On our Bachelor’s, for example, students will learn the fundamentals, followed by advanced practice and finally two semesters of masterclasses, all in small groups under the instruction of highly qualified, expert chef-instructors. Career-changes on our Diploma programs go through an intensive schedule encompassing the learning of techniques and international cuisines. And professional chefs can enhance their skill set to the highest level through bespoke on-campus training.
The strongest of work ethics
To reach the highest levels as a professional chef and achieve the greatest accolades, trainee chefs must complement their creativity and culinary skills with a strong work and sustainable ethic. Only an educational institution that emulates the real-world environment, in terms of teaching environments, faculty and culture can promise to develop this in its students.
At École Ducasse we develop a comprehensive and contemporary vision of the chef profession with a strong mix between practical arts and academic tuitions, before heading out on internships to experience real working environments, typically in prestigious restaurants based around the world and for mainly part of Alain Ducasse network. In our Bachelor’s programs, this real world exposure takes the shape of three, 24-week professional internships, enabling young chefs with passion and potential to experience a full range of practical and operational challenges. Only when an educational institution truly understands the vocation of becoming a chef, is this level of immersion made integral to learning.
A head for entrepreneurship, management and sustainability
Similar to hospitality as a whole, the culinary and pastry arts need leaders and innovators; individuals that both set the standards and the direction. To create leaders in the culinary and pastry arts, an educational program must include business and management training. This academic learning takes chefs outside of the kitchen, but heavily influences the success and the agility as a whole.
Soft skills and entrepreneurship acumen are equally vital to achieve the highest levels of professional success in the food service industry. This is why, across the Bachelor’s, Diplomas and Masterclasses at École Ducasse, we train chefs who are technically excellent but who also have the vocation of becoming managers, entrepreneurs and citizen chefs:
Managers because chefs of tomorrow must enthuse their teams and create the famous virtuous circle of talents retention. And that is why, in all our programs, a third of our academic courses are focused on human resources and management.
The leaders of tomorrow must also be true entrepreneurs: we train them to become managers ready to adapt to all new trends, bounce back and innovate in an increasingly changing environment, especially after the crisis we just experienced. From understanding purchasing and supply chains, to financial accounting and business plan, students graduate equipped to be leaders or to launch their own entrepreneurial venture.
Finally, we believe it is extremely important to develop a strong citizenship spirit as the chefs of tomorrow will have a great responsibility and impact both on the environment and the health of their fellow citizens.
Delivered by professionals, for professionals
Culinary and pastry excellence, then, is an artform taken to the highest levels of success through industry-specific business and management expertise. Any individual that aspires to acquire this skill set must immerse themselves in learning that is as dedicated to the discipline as they themselves will need to be. Vocational training is for sure the best way this level of learning can be achieved, a rich, intense and challenging educational journey, delivered by experienced professionals and dedicated to equipping the next generation with the skill set and mindset required to master excellence in practice.
That is why all our training chefs have strong experience both in teaching but also in managing restaurants as they all had the opportunity to work in Alain Ducasse restaurants.
And many Michelin-stars guest chefs, Meilleurs Ouvriers de France and World champions are also very regularly invited to deliver masterclasses in all our programs.
