Here in Manila Reviews, we have always supported Enderun in bringing you news and information at what has been happening inside their campus. And oftentimes, you would hear a mention about the Ducasse Institute. Well, the man behind Ducasse Institute is here in the Philippines. It was an honor to be invited to the meet and greet with Chef Alain Ducasse.

Chef Alain Ducasse

Alain Ducasse is arguably the most successful and most influential chef this generation has seen with 25 individual restaurants in 9 countries across 3 continents. He has three separate three-Michelin-star restaurants in three different cities – Le Louis XV in Monte Carlo, Alain Ducasse au Plaza Athénée in Paris and Alain Ducasse at The Dorchester in London. In 2013, The World’s 50 Best Restaurants List awarded him with the Lifetime Achievement Award. This award is voted by 900-plus international industry experts who make up the Diners Club World’s 50 Best Restaurants Academy.

Based on more than 30 years of worldwide experience, Alain Ducasse passes on his knowledge, skills and expertise in culinary and pastry arts through Ducasse Education.

Ducasse Education is dedicated to cultivating excellence in the practice of culinary and pastry arts, service, and hospitality around the world through accessible and internationally-oriented educational programs. Ducasse Education’s mission is to educate the next generation of top international culinary professionals with exceptional global standards, rigor, innovation, and creativity to meet industry needs for market-ready competencies. Students go through rigorous training under the instruction of an exclusive team of world-class chefs, all trained in Alain Ducasse restaurants.

It was an honor to hear this world-class top chef answer questions from the audience. He was very witty even! I love how he answered the question on what was the biggest challenge that he has undergone? He replied “the biggest challenge will be the next one!”. I love his spirit and how his passion is so infectious.

Chefs

He says that for a young chef striving for success, you have to have passion. Also, you have to to work harder, better and faster than the rest.

Enderun Panelists

Enderun Panelists  2
Aside form Chef Alain Ducasse, the other members of the panel were:

Chef See Cheong Yan
Chef See Cheong Yan is the Culinary Head of Enderun Colleges. He is responsible for overseeing the Culinary Arts department, curriculum development, and spearheading all culinary courses since the school’s pre-opening. He graduated from Les Roches in Switzerland with a Diploma in Hotel and Restaurant Management. Chef See also earned his Certificate in Business Administration, with honors, from Washington State University.

In addition to his education credentials, Chef See has over 30 years worth of experience in the field of culinary arts worldwide, having worked at the Kempinski Hotel and Traders Hotel in China and at Bahnhof Buffet SBB Basel in Switzerland, among others. In the Philippines, Chef See has led the kitchen operations of Edsa Shangri-La, Hyatt Regency Manila and Tagaytay Highlands. Truly an international citizen, Chef See speaks English, Bahasa Malaysia, Cantonese, Mandarin, French and Filipino fluently. In summer of 2008, Chef See underwent training at Ducasse Education in France. In 2012, he was part of Philippine Airlines’ Master Chef series, where renowned guest chefs restyled the in-flight menu with a variety of international cuisines.

Chef Marc Chalopin
Ducasse Education handpicked French Chef Marc Chalopin as the executive chef of Ducasse Institute Philippines, to maintain the standards of Alain Ducasse and ensure that the philosophy, culinary principles and techniques are properly transmitted to the students. He has 32 years of kitchen and teaching experience. He worked with two of the most exceptional and world-acclaimed chefs – Joel Robuchon and Alain Ducasse at 59 Poincaré of Le Relais du Parc. Chef Marc joined Ducasse Education and Enderun in 2008 to supervise the culinary program in Manila, control the quality of instruction and curriculum and teach advanced culinary classes.

Chef Dimitri Amouroux
After making his culinary debut in some of the most prestigious establishments on the French Riviera, including the renowned Hôtel Martinez in Cannes and Monte Carlo Beach Hotel, Chef Dimitri Amouroux pursued a dual career in culinary arts & pedagogy in southwest France, in Paris, and internationally. In 2009, he became Academic Director of the Culinary Arts Bachelor Program at the La Universidad de las Américas in Puebla, Mexico. Possessing more than 11 years of world-class experience in culinary education and instruction with extensive multicultural expertise, Dimitri also worked in Colombia and Chile on multiple industry-related consulting missions. In 2012, he joined Ducasse Education as both Chef Instructor and Head of Pedagogy. Currently, he teaches and serves full-time as principal developer of culinary curriculum & certification programs for training and consulting missions for Ducasse Institutes in France and abroad. He is trilingual in French, Spanish and English.

Chef Jérôme Lacressonnière
Chef Jérôme embarked on his illustrious career with renowned chef Georges Blanc in Vonnas, France before training at the historic Louis XV in Monaco and Hotel Ritz in Paris as a commis. In 1995, he fulfilled his military service by joining the culinary team of French Prime Minister Alain Juppé. By 1996, he became the personal chef for the French Consul General in Hong Kong. He returned to Paris in 1999 to join the Alain Ducasse restaurant team at 59 Raymond Poincaré. The following year, Chef Jerome relocated to the United States as a sous-chef for the Essex House in New York until 2004, when he moved to Japan to become Executive Chef at Beige Alain Ducasse Tokyo. He returned to France in 2010 as both Consultant and Instructor for Ducasse Education, working most notably with Ducasse Institute Philippines. In 2012, collaborating with Alain Ducasse and respected dietician Paule Neyrat, he published the highly-acclaimed baby cookbook: Nature Babies.

Do you know that the Ducasse Institute Philippines, located at Enderun Colleges, is the first Ducasse Institute outside of France and its regional hub in Asia?

Enderun’s partnership with Ducasse Education offers Enderun students the opportunity to undergo rigorous training under the watchful eyes of Ducasse Education culinary team. The combination of Enderun’s existing culinary faculty – already celebrated as one of Asia’s most distinguished – with the Ducasse Education teaching methodologies promises to set new standards for culinary education in Asia. The collaboration also gives Enderun students the opportunity to earn an international certification from Ducasse Education in France.

During the event, the Chef De Partie Program was also launched. Participants of this program will get to train with world-class chef instructors of Ducasse Institute Philippines and learn the responsibilities of a Chef de Partie – from running one particular area of the professional kitchen at any given time, as well as assisting the sous-chef and head chef. Students will gain an excellent grounding for every specialty in the kitchen, such as cold kitchen preparation and advanced culinary techniques applied to different catering concepts. The curriculum also includes lessons on mise-en-place, health and safety protocols, nutrition fundamentals, team management, and operations management.

This intensive program matches the curriculum taught in Ducasse Education in France. With 75% hands-on and 25% theory classes, the teaching methodology focuses on rigorous hands-on practice in order to optimize skills acquisition. It lasts for six months and is divided into hands-on training and internship in a restaurant. Students have an option to have their internship abroad in one of Enderun’s 250 global industry partners.

Ducasse Education is dedicated to cultivating excellence in the practice of culinary and pastry arts, service, and hospitality around the world through accessible and internationally-oriented educational programs. Ducasse Education’s mission is to educate the next generation of top international culinary professionals with exceptional global standards, rigor, innovation, and creativity to meet industry needs for market-ready competencies.

Ducasse Education is available in the Philippines at Enderun Colleges, the home of the first Ducasse Institute outside of France, and its regional hub in Asia. The combination of Enderun’s existing culinary faculty – already celebrated as one of Asia’s most distinguished – with the Ducasse Education teaching methodologies promises to set new standards for culinary education in Asia. The collaboration also gives Enderun students the opportunity to earn an international certification from Ducasse Education in France.

The Diploma in Culinary Arts – Chef de Partie starts this June. For inquiries, please call Eveth Ella at 856 5000 local 505 or email enderunextension@enderuncolleges.com. Visit our website www.enderunextension.com to know more about this program.

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About The Author

Ginger is the General Manager of ManilaWorkshops.com. She is also the co-founder of a tech start-up company called Turn Up Trumps, Inc. She is a business coach and has her own program called Love the Leap. She has been a blogger since 2005, writing for MommyGinger.com, ManilaFitness.com and ManilaReviews.com. She graduated MA in Communications Major in Integrated Marketing Communications from the University of Asia and the Pacific. She worked as an account executive for a couple of ad agencies. She also managed a food franchise store. Her longest corporate stint was as a product manager for a known bank in the Philippines.

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