École Ducasse has introduced on Wednesday its plans to open the École Ducasse Cairo Studio by the top of 2025.
France’s École Ducasse is a culinary faculty with a worldwide repute for excellence in educating culinary and pastry arts.
Cairo’s studio goals to carry high-quality culinary schooling to Egypt, a rustic celebrated for its wealthy and various meals tradition.
The École Ducasse Cairo Studio would be the first campus of this culinary faculty in Egypt, marking a major milestone for the nation’s gastronomic scene.
Alain Ducasse, who holds the title of the world’s most Michelin-starred chef, expressed his enthusiasm for the mission, stating, “As a fond admirer of Mediterranean tradition, I look ahead to initiating a fruitful dialogue between French and Egyptian delicacies.”
His imaginative and prescient for the varsity is to create a platform the place culinary traditions might be celebrated, permitting Egyptian delicacies to shine on the worldwide stage.
The curriculum at École Ducasse Cairo Studio will be various and can provide a variety of programs designed to cater to varied talent ranges.
The amenities on the Cairo Studio promise to be cutting-edge, outfitted with superior coaching kitchens, pastry labs, and demonstration rooms.
These areas will function lecture rooms and venues for workshops and occasions.
Furthermore, the varsity plans to combine native elements, methods, and traditions into its curriculum, providing college students a singular studying expertise that merges world practices with regional flavors.
To additional improve the training expertise, the varsity will collaborate with high native and worldwide cooks, inviting them to conduct masterclasses and workshops.
Karine Hyon-Vintrou, managing director of École Ducasse, revealed her pleasure in regards to the mission.
“We’re extremely excited to carry the École Ducasse expertise to Egypt, a rustic with a vibrant meals tradition,” she acknowledged.“Our objective is to supply aspiring cooks and gastronomy professionals with the instruments, data, and inspiration they should excel within the world gastronomical scene.”
