Seventy-nine students returned to the ENSP on May 12th, joined by about 15 professionals this week. To accompany the reopening of the two schools, a rigorous health protocol was drawn up on the basis of directives from the national public authorities with the aim of preventing COVID-19 health risks and creating conditions that ensure the protection and safety of all, students and employees alike.
The three-pronged protocol encompasses respect for the indispensable “barrier gestures”, collective protection measures aimed at limiting the number of people within indoor areas, as well as individual protection measures. “We are pleased to see our kitchen labs come alive again and to continue our 2020 program, which has been prepared as thoroughly and passionately as in previous years“, explains Josiane Mathias, Managing Director École Ducasse – École Nationale Supérieure de Pâtisserie.
The ENSP training program developed by Josiane Mathias and her team is rich and varied. Aimed at employees and company managers, the continuing professional training courses are led by great chefs, MOFs, and world champions.
The promise made to trainees is to learn alongside renowned chefs such as Jérôme Langillier, 2009 world champion, as well as recently crowned MOFs such as Patrice Ibarboure, Jonathan Mougel and Vincent Boué. In May and June, participants will thus benefit from their creativity, expertise and feedback on the exceptional challenges to which they have risen.
With the support of Jessica Préalpato, patron of the Bachelor of French Pastry 2020 and Romain Meder, patron of the Bachelor of Culinary Arts 2020 – both undisputed global references in their field throughout the world – the new Bachelor programs will start on October 12th, 2020.
As Elise Masurel, Managing Director École Ducasse, emphasizes: “The objective of our three-year Bachelor’s degrees is clear: to transmit unique expertise and interpersonal skills by combining practical art courses under the aegis of Alain Ducasse’s finest chef trainers with a wide range of management courses. This is designed to prepare our students to become an entrepreneurial restaurant and pastry chefs with a very well-rounded profile.”
Jessica Préalpato will also give a professional development course on the theme of desseralité at the brand-new Paris Campus, as will the famous Italian-Argentinean chef Mauro Colagreco, from the Michelin three-starred Mirazur restaurant in Menton, France.