Le Centre de Formation d’Alain Ducasse

Exceptional location

Alain Ducasse’s Training Centre is located in Argenteuil, right next to Paris.
This culinary reflexion laboratory, dedicated to training, is the dreamed kitchen of any cook and the ideal tool for performing creative, quality cooking.
The four porfessionnal kitchen 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.

Teaching committee

Under the leadership of Alain Ducasse, the teaching committee conducts a permanent reflection on the evolution of culinary pratices.
 This progression watch is managed through the meeting organized twice a year between members of the committee which comprises teaching and culinary consultants, Group and Training Centre Chefs. The committee aims dealing with the development and implementation of technical contents, teaching methods and culinary new trends. It is also in charge of ensuring a perfect adequacy between the selection of training sessions offered and professional reality.

teaching methods

Our teaching methods are mainly demonstrative and practical methods.
They adapt to each session theme in order to optimize learning.
Training sessions are focused (in both their content and duration) and based on practice. 

teaching aids

Each training session is documented.
- Each participant is given a comprehensive file, which describes the course of the session.
This genuine training session guide comprises technical data sheets for each recipe performed, a training session certificate, a recap on the Chef’s career, a list of the suppliers working with the Training Centre, etc.
- Books from the collection Grand Livre d’Alain Ducasse can be flicked through freely, within the Centre, and are also sold online: www.alain-ducasse.com.

Training sessions for all

Training sessions aim at:
- developing skills,
- help professionals in the fields of position, technology and organization evolution.
- satisfy the participant who is willing to experience personal professional development.
To do so, training sessions are designed for food industry professionals, regardless of their sector and level:
- in order to help chefs and second men experience professional progression, the Training Centre offers Improvement themes. These themes deal with excellence, reinterpretation of world cuisine, new trends, new techniques, etc.
- since success depends on the whole team’s accomplishment, the Training Center also offers training sessions that focus on assisting companies in detecting and following up new potentially talented staff, through professionalizing sessions, which bring together basic principles of cooking.
training sessions resulting from complementary expertise are particularly designed for restaurant managers, head waiters, maîtres d’hôtel, sommeliers, kitchen chefs, etc.

Specific formats

Most training sessions are short:
4 days (32 hours), 2 days (16 hours) or 5 days (40 hours), depending on theme.

Including persons who are willing to set up a professional change in their career. Through its content and the freedom of its implementation, this program can be created according each participant’s availability and demands.
Its content is designed according to themes from the catalog, and enables participants to be quickly operational and effective.

On site trainings

All the trainings of the program, except for the «Trilogie à la Française d’Alain Ducasse» and “invited chefs of the Alain Ducasse Training Center” , are likely to be taught in your restaurant. Educational contents are adapted to professional constraints, since they are taught within a real work environment, and allow the staff to be immediately operational.
Estimate according to client’s specific needs.

Limited number of participants

In order for every student to take full advantage of his training, we strictly limit the number of participants. Courses are organized for groups up to 12 students maximum.

Training certificate

At the end of the training, each participant is awarded a document certifying the time
spent at the Alain Ducasse Training Center.

Interpretation service

Paying interpretation service available for non french-speaking participants.

One single contact person

Within, the training centre, one person will be your single contact person, please feel free to phone: + 33 (0)1 34 34 19 10 for any in formation about:
- advice on the choice of a training session according to required skills and pre-requisites,
- dinner bookings at Alain Ducasse’s restaurants in Paris (during training sessions),
- booking of hotels near the training Centre or within Paris,
- fee payment advice,
- translation needs,
- estimate.