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Training Catalog 2014
www.ducasse.com
The Alain Ducasse Training Center offers training and support sessions
focused on 6 different themes which are designed to meet the needs
of all catering professionals and help them achieve their objectives.
Our Teaching Committee and methodologies guarantee constant
interaction between the chef trainer and trainees based on
demonstration and practical application sequences for participants.
Meal times form an integral part of the learning module.
Our training courses are designed for various participants:
From head chefs to commis chefs
Anyone who has mastered basic cooking techniques
Other catering professionals (service, bar & management)
CONTINUOUS professional training
CONTINUOUS professional training
CULINARY ARTS
OTHER CATERING
EXPERTISE
A team of expert chefs who have worked
in Alain Ducasse's restaurants around the
world, provide comprehensive training,
based on the quality of produce, innovation
and skills.
Specific modules covering service, management,
the art of the sommelier, and hygiene, for
a consistently high quality offering.
CONTINUOUS professional training
especially for entrepreneurs
CUSTOMIZED
ON-SITE TRAINING
SUPPORT
ASSIGNMENTS
The expertise of our chef trainers tailored
to your establishment in order to best
meet your needs.
The advice of our expert chefs for short-term and
single assignments in order to improve restaurant
owners' efficiency in terms of technical and
operational issues.
intensive training
intensive training
EXPLORER
SERIES
professional
SERIES
An 8-week program to acquire the basic
techniques for a cooking professional which can
subsequently be enhanced by additional perfecting
modules.
8-month (level 1) and 6-month (level 2)
programs incorporating theory, practice and actual
experience as part of a restaurant team.
Contents
CONTINUOUS professional training
CULINARY ARTS
THE WORLD OF ALAIN DUCASSE
MASTERING AND UNDERSTANDING PRODUCE
PERFECTING TECHNIQUES
DEVELOPING A SUITABLE OFFER
PASTRY FOR CHEFS
P. 7
P.13
P.15
P.21
P.27
OTHER CATERING EXPERTISE
P.31
CUSTOMIZED ON-SITE TRAINING
P.35
especially for entrepreneurs
SUPPORT ASSIGNMENTS
P.37
intensive training
EXPLORER SERIES
professional SERIES P.39
P.41
THE ALAIN DUCASSE TRAINING CENTER TEAM
THE EXPERTS INVOLVED
PRACTICAL INFORMATION
p.42
P.45
P.46
CONTACT
adf@ducasse.com – 01 34 34 19 10
www.ducasse.com
The world of
Alain Ducasse
3 restaurants: 9 Michelin stars
A unique opportunity to explore the worlds, approaches and techniques of
the 3-star restaurants overseen by Alain Ducasse.
In addition to culinary demonstrations and the preparation of numerous dishes in these establishments,
this training provides a golden opportunity to talk in small groups, to Michelin-starred chefs whose
specific approaches make their expertise unique and complementary.
One-day cooking with each of the guest chefs:
Day 1
Franck Cerutti
The Louis XV - Alain Ducasse, Monte Carlo
Day 2
Christophe SAINTAGNE
Alain Ducasse at Plaza Athénée, Paris
Day 3
Jocelyn Herland
Alain Ducasse at the Dorchester, London
Day 4
A visit to two prestigious establishments in Paris managed by
the Alain Ducasse Group.
On the agenda: a cellar tour and wine tasting at the Aux Lyonnais
restaurant, followed by a tour of the kitchens and lunch at
the Jules Verne restaurant.
Single session: November 2014
Limited places
Duration: 4 days / 32 hours - Location: Argenteuil - Price: €3,640 excluding VAT
Target audience:
From head chefs to commis chefs
Anyone who has mastered basic cooking techniques
www.ducasse.com
Participants:
Other catering professionals.
7
The world of
Alain Ducasse
3-star starters and main courses
Recipes specially selected to develop the participant's knowledge of haute-cuisine.
OBJECTIVES
•To perfect the structure, combinations and balance of menus created using high quality produce.
•To understand and reproduce the working methodologies employed in 3-star restaurants.
CONTENT
Recipes from three-star restaurants “Le Louis XV” in Monte Carlo, “Alain Ducasse at Plaza Athénée” in Paris and
“Alain Ducasse at the Dorchester” in London.
•Properties of the ingredients used - Preparation of bases, gravies and sauces - Set up - Cooking methods
(precision cooking, traditional and sous-vide cooking) - Presentation of prepared dishes.
•
Duration: 4 days / 32 hours - Location: Argenteuil - Price: €2,020 excluding VAT
Participants:
Alain Ducasse Contemporary Bistros
The signature dishes of various Alain Ducasse bistros in Paris.
OBJECTIVES
•To diversify everyday services (chalkboards, menus, events) by creating a modern menu.
•To optimize the quality, productivity and output of menus using specific methods for bistro-type structures with
between 60 and 120 covers.
CONTENT
Dishes from the menus of Alain Ducasse Parisian bistros “Aux Lyonnais” and “Benoit”.
•Exploring the identity of Alain Ducasse bistro dining concepts - Preparation - Set up - Cooking - Regeneration Presentation - Sending out.
•
Duration: 4 days / 32 hours - Location: Argenteuil - Price: €1,920 excluding VAT
Participants:
Rivea, Mediterranean cuisine
NEW
The foundation dishes behind the culinary traditions of the Mediterranean region.
OBJECTIVES
•To improve themed concepts and menus by awakening interest in various combinations and blends.
•To rediscover the initial spirit and techniques behind the culinary cultures of selected countries and regions
in order to adapt them to all styles of cooking.
CONTENT
Traditional Mediterranean dishes recreated in a contemporary manner with true respect for their history.
One country/region covered on each day of the course: Italy, Morocco/Tunisia, Spain and the Riviera/Provence.
•Culinary history - Use of local produce - Working methods used in these regions - Preliminary preparation Preparation - Cooking - Regeneration.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €960 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
9
The world of
Alain Ducasse
Best-of Alain Ducasse International
A culinary mix designed to meet the expectations of a cosmopolitan clientele.
OBJECTIVES
•To master the specific methods for different styles of foreign cuisine.
•To design a suitable menu for an international or French clientele in a suitably high quality manner.
CONTENT
Dishes from Alain Ducasse restaurants in various countries and regions of the world:
the USA (Mix Las Vegas), Asia (Beige Tokyo), the Mediterranean (Rivea).
•Using local produce - Techniques specific to each particular country. Preparation - Set up - Cooking - Regeneration.
Respecting the local art of preparation and presentation for each of the regions considered.
•
Duration: 3 days / 24 hours - Location: Argenteuil - Price: €1,490 excluding VAT
Participants:
From Auguste Escoffier to Alain Ducasse
Understanding the essence of a traditional dish and knowing how to adapt it.
OBJECTIVES
•To develop a contemporary menu by adapting Auguste Escoffier's traditional dishes.
•To know how to interpret and re-work a dish without distorting its initial spirit.
CONTENT
Creating a menu including: appetizer, starter, fish and meat course based on Auguste Escoffier's recipes and
adapted to today's tastes.
•Historical analysis - Interpreting the spirit of a dish - Reinterpretation in terms of cooking, flavor, texture and
appearance - Adaptation in line with modern culinary trends.
•
Duration: 1 day / 8 hours - Location: Argenteuil - Price: €480 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
11
Mastering and understanding
produce
Fish and shellfish
Improving and perfecting techniques.
OBJECTIVES
•To refresh your knowledge of fish and seafood: seasonality, suitable techniques, different uses.
•To optimize the use of produce in order to reduce waste and improve the quality of dishes.
CONTENT
Creating complete dishes using seasonal sea and freshwater fish and shellfish.
•Preliminary preparation - Storage - Dressing - Filleting - Cuts - Sauces and seasonings - Unique preparations
(stuffing and trussing, scoring, etc.) - Sous-vide and traditional cooking (practice and advantages).
•
Duration: 4 days / 32 hours - Location: Argenteuil - Price: €1,920 excluding VAT
Participants:
Poultry and meat
Improving and perfecting techniques.
OBJECTIVES
•To understand the properties of meat, its varieties, cuts and seasonality to diversify your menu and improve
the appearance and flavor of dishes.
•To make the best possible use of produce in order to reduce costs and optimize output.
CONTENT
Creating well-known French and international dishes using poultry and meat (as well as seasonal game animals
and fowl).
•Preliminary preparation - Curing - Storage - Butchery - Unique preparations (boning raw meat, dicing, wrapping,
etc.) - Sous-vide and traditional cooking (practice and advantages) - Gravies, sauces and seasonings.
•
Duration: 4 days / 32 hours - Location: Argenteuil - Price: €1,920 excluding VAT
Participants:
Key seasonal produce
All the necessary techniques and creative options for enhancing seasonal produce.
OBJECTIVES
•To work with produce that is in season in order to maximise value for money.
•To understand the various possible uses of processed ingredients, in order to diversify menus and improve the
flavor and appearance of dishes.
CONTENT
Differentiation of dishes using seasonal produce: spring, summer, autumn (depending on the chosen date).
•Storage and preliminary preparation - Cooking and preservation - Bases, gravies and seasonings.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €960 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
13
Perfecting
techniques
Sous-vide method: set up, production and sending out
Mastery, practice and advantages.
OBJECTIVES
•To optimize the time management of kitchen staff as well as output and productivity.
•To learn about the various options for implementation, preparation and preservation while duly respecting
ingredients and flavors.
CONTENT
A theoretical introduction to the method, efficiency, equipment and hygiene standards. Creating dishes dealing
with the cooking of different ingredients.
•Learning how to use the equipment and comply with hygiene legislation.
Explaining and carrying out various levels of cooking, depending on the desired preservation and/or precision
cooking - Storage - Regeneration - Sending out.
•
Duration: 4 days / 32 hours - Location: Argenteuil - Price: €1,920 excluding VAT
Participants:
Please talk to us about support assignments relating to using the sous-vide method
Learning about and mastering cooking techniques
Differentiation of flavors and textures depending on the technique applied.
OBJECTIVES
•To become acquainted with the diverse range of existing cooking techniques, their characteristics, respective
advantages (speed, quality, innovation, etc.) and use in order to improve output and preserve the quality of
ingredients.
•To devise new concepts and surprise clients based to innovative and contemporary cooking.
CONTENT
Dishes and the application of different traditional cooking techniques (spit-roasting, casseroling, plancha, wok)
and new technologies (steam microwaving, gastrovac, sous-vide cooking).
•Choosing a cooking technique to suit the ingredient and desired result - Regeneration - Sending out - Combining
different cooking techniques.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €910 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
15
Perfecting
techniques
Banqueting and seminars
Perfect organization, production and regeneration for large volumes.
OBJECTIVES
•To broaden your menu, streamline production and optimize output for large capacity structures.
•To master preparation techniques and the organization of staff and to monitor the quality of meals for events.
CONTENT
Classic dishes revisited and modern dishes tailored to establishments with more than 120 covers.
•Preparation depending on each of the targeted presentation and cooking techniques - Solutions to service
constraints on sending to table - Cooking - Regeneration - Use of fresh produce and recovery of semi-prepared
ingredients.
•
Duration: 4 days / 32 hours - Location: Argenteuil - Price: €1,820 excluding VAT
Participants:
Techniques for "modified textures"
NEW
Solutions for adapting your traditional dishes.
OBJECTIVES
•Methodology and techniques for adapting your menu and meeting the needs of people with digestive problems,
chewing and/or swallowing food (small children, convalescents, the elderly, etc.)
•Acquisition of techniques for creating modified textures, understanding and mastering methods.
CONTENT
Savory and sweet dishes with modified textures in order to create a suitable, flavor-filled menu.
•Working with data sheets. Enhancing produce, cooking and preparation techniques. Regeneration - Sending to
table. Working with flavors. The importance of seasoning.
•
Duration: 3 days / 24 hours - Location: Argenteuil - Price: €1,390 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
17
Perfecting
techniques
Basic cooking techniques: bases, gravies, sauces and seasonings
The essentials for enhancing dishes.
OBJECTIVES
•To improve the flavor of dishes thanks to high quality bases, sauces and gravies - the hallmarks of the dishes on
any menu.
•To learn about the various preparation techniques in order to adapt and apply them to different catering
concepts, menus or clientele.
CONTENT
Successive preparation of bases, gravies and seasonings for different families of produce (meat, poultry, fish,
shellfish and vegetables).
•Organization associated with different preparations - Preparation techniques to suit the properties of produce Compliance with hygiene standards - Storage and preservation.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €910 excluding VAT
Participants:
Basic cooking techniques: meat
The rudiments of cuts and cooking techniques.
OBJECTIVES
•To master cuts and preparation techniques in order to target whole and/or non-butchered produce with the aim
of reducing material costs.
•To optimize output by making maximum use of processed meat products.
CONTENT
Working with meat, poultry, sauces and garnishes.
•Re-examining meat products and their properties - Storage and preservation in accordance with legislation Set up - Preparation - Hygiene standards - Preliminary preparation - Butchery - Cooking - Regeneration.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €910 excluding VAT
Participants:
Basic cooking techniques: fish and seafood
The rudiments of cuts and cooking techniques.
OBJECTIVES
•To master cuts and preparation techniques in order to target whole and/or un-filleted produce with the aim of
controlling material costs.
•To optimize output by making maximum use of processed fish and seafood.
CONTENT
Working with fish, mollusks, shellfish, sauces and garnishes.
•Re-examining salt and freshwater fish and seafood and their properties - Storage and preservation in accordance
with legislation - Set up - Preparation - Hygiene standards - Preliminary preparation - Filleting - Cooking Regeneration.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €910 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
19
Developing a
suitable offer
Bistronomy: from creating the recipe to putting on the plate
NEW
Dishes and menus with controlled costs.
OBJECTIVES
•To create attractive bistro menus offering the best value for money.
•To optimize margins by controlling production costs and maximising efficiency and output.
CONTENT
Preparing 3 complete bistro menus. Calculating cost prices, purchasing methodology and structuring a menu.
•Dishes and work on the best use of produce: output and seasonality – Use of simple and inexpensive produce.
Preparation – Cooking – Presentation – Regeneration.
•
Duration: 4 days / 32 hours - Location: Argenteuil - Price: €1,920 excluding VAT
Participants:
"Nature": simple, healthy and good
Cooking that respects produce and nutritional balance.
OBJECTIVES
•To create a varied and contemporary menu of balanced and tasty dishes.
•To understand and adapt the properties and qualities of produce for the best combinations of flavor and texture.
CONTENT
Healthy and light dishes enhancing the flavor and qualities of produce, in the same vein as “Nature”, the latest
collection of books by Alain Ducasse.
•The flavors and benefits of foodstuffs used - Enhancing and respecting the nutritional properties of produce by
proper cooking - Working on the balance of texture, flavor and appearance.
•
Duration: 3 days / 24 hours - Location: Argenteuil - Price: €1,390 excluding VAT
Participants:
Creative buffets and appetizers
A complete menu for special events.
OBJECTIVES
•To produce a creative and varied menu of buffets and appetizers for event-related services.
•To master the different types of organization, from preparation to presentation, in order to improve output and
streamline production, while respecting the quality and presentation of the menu.
CONTENT
Day 1: creation of a savoury cold buffet with hot accompaniments. Days 2 and 3: creation of appetizers with hot
and cold savoury items.
•Using fresh produce and recovering semi-prepared ingredients. Organization - Preparation - Cooking Regeneration - Presentation.
•
Duration: 3 days / 24 hours - Location: Argenteuil - Price: €1,390 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
21
Developing a
suitable offer
Snack trends: burgers, bagels & more
NEW
Innovation and expertise applied to current ways of eating.
OBJECTIVES
•
To create an international sandwich/burger menu to meet the increasing growth in fast-food.
•To master the preparation techniques for snacks using special breads (wraps, burger buns, bagels, sandwiches,
bruschetta, tortillas, etc.) and work on creating innovative and fun garnishes to stand out from
your competitors.
CONTENT
Savory dishes to eat on-the-go or take-away, using fresh and authentic produce to create an attractive,
high quality menu.
•Preparation – Cooking methods – Regeneration – Presentation. Working with combinations of flavors and
textures. Recovery of semi-prepared ingredients. Presentation of finished items.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €910 excluding VAT
Participants:
Snack trends: pasta-boxes, salad-bars, ready-made meals
NEW
Innovation and expertise applied to "chic canteen" methods.
OBJECTIVES
•To create an international menu of dishes to meet the increasing growth in fast-food.
•To master the preparation techniques for pasta, salads, soups and ready-made meals and working on creativity
and brand-new combinations, in order to stand out from your competitors.
CONTENT
Savoury dishes to eat on the go or to take away, using fresh and authentic produce to create an attractive,
high quality menu.
•Preparation – Cooking methods – Regeneration – Presentation. Highlighting presentation and the dressing of
plates.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €910 excluding VAT
Participants:
Asian fusion
The specific features and versions of Asian cuisine.
OBJECTIVES
•To develop a menu that respects the spirit of Asian cuisine whilst tailoring it to a Western clientele.
•To explore and revisit combinations of produce and blends of flavors rooted in Asian culture.
CONTENT
Traditional dishes from Asian countries reinterpreted in a contemporary manner. Countries covered: India, Korea,
China, Japan, the Philippines, Thailand, Vietnam, Laos.
•The history of produce, specific culinary practices and working methods from the countries in question. Adapting
a foreign dish to current popular tastes. Preliminary preparation - Preparation - Cooking - Regeneration.
•
Duration: 4 days / 32 hours - Location: Argenteuil - Price: €1,820 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
23
Developing a
suitable offer
Local French produce revisited
A gastronomic journey based on regional specialities.
OBJECTIVES
•To create a menu tailored to the demands of your clientele by revisiting great French classics.
•To work with traditional dishes from various French regions and make the most of local produce.
CONTENT
A review of the history of various regions - Re-adapting working methods in line with produce and culinary
traditions.
•Interpreting classic dishes and contemporary adaptation - Preliminary preparation - Cooking and regeneration Presentation.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €910 excluding VAT
Participants:
Culinary design: improve your presentation
Showcase your menu with your presentation of food on the plate.
OBJECTIVES
•To understand the various stages involved in enhancing the culinary identity of your menu.
•To choose preparation and presentation that ties in with the given catering concept.
CONTENT
Creating varied dish presentations which are suited to different types of establishments, depending on the course
participants.
•Key rules for presenting dishes (positioning of food, quality, neatness, combination of colors) - Appropriate
handling of produce, in order to incorporate it into the chosen look: trimming, cutting and cooking - the art of
preparing, presenting & plating food.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €960 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
25
Pastry
for Chefs
Modules designed especially for incorporation into a technical cooking platform
with the aim of enhancing your dessert menu and increasing the average expense.
Alain Ducasse dessert collections
A selection of the best dishes and techniques from Ducasse restaurants.
OBJECTIVES
•To explore high-level confectionery techniques to create a high quality menu.
•To master and respect the quality of produce, by adapting different cooking and preparation techniques.
CONTENT
Structuring and diversifying a dessert menu. Creating plated and cooked desserts to suit the season. Selection of
dishes from Michelin-starred restaurants that are accessible to everyone.
•Production and set-up methods that enhance the neatness of finished items. Techniques to enhance the
presentation of dishes.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €910 excluding VAT
Participants:
Bistro confectionery
Reinterpretation of the great French confectionery classics.
OBJECTIVES
•To create a delicious and convenient menu by revisiting the great classics of French confectionery.
•To balance your menu between plated desserts and the dessert trolley and to master the necessary techniques
for these two menus.
CONTENT
Key bistro desserts re-adapted. Creation of desserts on plates and in glass dishes and dessert trolley.
Dishes from Alain Ducasse bistros: “Benoit” and “Aux Lyonnais”.
•Preparation of confectionery staples. Easy execution and rapid assembly techniques - Working with cooked fruit
and simple and haute cuisine desserts.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €910 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
27
Pastry
for Chefs
Modules designed especially for incorporation into a technical cooking platform
with the aim of enhancing your dessert menu and increasing the average expense.
Confectionery creations
Different options depending on the type of catering.
OBJECTIVES
•To develop a range of original and balanced desserts for adaptation by all types of establishments (restaurants,
caterers, tea rooms, lounges or shops) to suit all ways of dining.
•To cleverly combine produce and flavors, in order to create an attractive and modern menu.
CONTENT
Creation of small cakes, classic tarts revisited and modern items - Preparation of plated desserts, sweets, treats
and confectionery.
•Consideration of and work on organization - Production and preparation of confectionery staples - Structural
assembly, either as a sweet or individual assembly - Establishment of assembly for large volumes and adaptation
for gourmet desserts.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €910 excluding VAT
Participants:
The basics of confectionery
Basic techniques essential for all confectionery.
OBJECTIVES
•To master the basics of confectionery in order to produce creative desserts.
•To understand the technology of confectionery for accessible, high quality production.
CONTENT
Preparation of pastry, mousses, creams, biscuits, ice creams and textured ices.
•Production, preparation and assembly methods for basic confectionery - Working with simple desserts: enhancing
flavor and appearance.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: €910 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
29
Other catering
expertise
Hygiene, regulations and food safety
Legal
obligation
OBJECTIVES
•To understand and comply with applicable legislation.
•To establish a quality process for the optimum level of hygiene and safety.
•To become familiar with and put in place a document traceability system for the process (HACCP).
CONTENT
European regulations & mandatory aspects.
•Application of basic hygiene rules.
•Understanding, prevention and traceability of risks associated with handling foodstuffs.
•The impact of the technologies used.
•Health alerts.
•
Duration: 2 days / 16 hours - Location: Paris – Price: €610 excluding VAT
Participants:
Financial management of a restaurant
Module 1: Purchasing and stock management –
Use of data sheets
OBJECTIVE
•To monitor purchasing and costs associated with
orders and storage
CONTENT
The order process
•Inventory management
•Definition and application of the data sheet
•Calculating costs and determining the selling price
•
Module 2: Analyzing restaurant sales
OBJECTIVE
•To analyze the performance of a menu in order
to effectively redefine your menu and maximize
revenue.
CONTENT
Presentation of two reference tools:
the Omnes Principles and Menu Engineering. Gaps,
advantages and actual application.
•Practical exercises: performance analysis and
decision-making.
•
Duration: 2 days / 16 hours (per module) - Location: Paris – Price: €710 excluding VAT
Participants:
Improving dining room / kitchen communication
Module 1: The keys to successful dining room /
kitchen communication
Module 2: Best practice for managing emotions and
stress
OBJECTIVE
To create a real climate of dialogue between dining
room and kitchen staff.
•To work together to improve the quality of service.
OBJECTIVE
•To understand and master the effects of stress.
•To be aware of the relationship between the body and
mind.
•
CONTENT
Self-awareness (role in the team) and how your
colleagues operate.
•Communication channels with the team (verbal and
non-verbal).
•Team building exercises.
•
CONTENT
Understanding stress: definition, causes and
consequences.
•The different responses to stress.
•Understanding yourself and your staff.
•
Duration: 2 days / 16 hours (per module) - Location: Paris – Price: €1,060 excluding VAT Participants:
Target audience:
From head chefs to commis chefs
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
31
Other catering
expertise
The essentials of restaurant service
NEW
OBJECTIVES
•Effective rules for creating and uniting teams.
•The key to organizing services sequences.
CONTENT
•
The secrets of unobtrusive, high quality service.
Set-up of the dining room: arrangement of tables, preparation and presentation, menu. Methods for taking
reservations, greeting, taking orders. Organization of the service of drinks and food.
•
Duration: 2 days / 16 hours - Location: Paris – Price: €610 excluding VAT
Participants:
Managing a serving team
OBJECTIVES
•To lead a restaurant team.
•To deal with and manage internal and external issues.
•To guide the team towards excellence.
CONTENT
Understanding the role of a manager.
•The recruitment process, drawing up job descriptions.
•Leading the serving team.
•Managing customer relations and handling complaints.
•Standard organization: cocktail parties, banquets, buffets, room service.
•
Duration: 2 days / 16 hours - Location: Paris – Price: €610 excluding VAT
Participants:
Restaurant sales
OBJECTIVES
•To tailor your menu to your customer's implicit wishes.
•To increase your restaurant's turnover.
•To retain your clientele with good sales and communication techniques.
CONTENT
More convincing sales techniques.
•Internal and external communication channels.
•Understanding different types of clientele.
•Working on the notion of "hosting".
•
Duration: 2 days / 16 hours - Location: Paris – Price: €610 excluding VAT
Target audience:
32
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
www.ducasse.com
Other catering professionals.
Captivating the customer: hotels, restaurants, outlets
OBJECTIVES
•To create a unique experience for the customer in order to build loyalty.
•To improve customer relations.
•To stand out from your competitors.
CONTENT
Working on communication, listening, diplomacy and empathy.
•Anticipating customers' reactions and handling complaints / disputes.
•Exercises to reinforce the cohesion of your team: "team building".
•Mastering physical actions and gestures.
•Exploring the "fish philosophy": making service an enjoyable experience.
•
Duration: 2 days / 16 hours - Location: Paris – Price: €1,060 excluding VAT
Participants:
Alain Ducasse wine waiting
OBJECTIVES
•To create and maintain a wine list.
•To learn the rules of service.
•To manage stock.
CONTENT
Sommelier staff: profile, behavior essential qualities.
•The structure of a wine list: formats, selection, selling prices and development.
•Cellar: type of storage, organization and set-up for service.
•Stock management: monitoring, volume, rotation, increasing value, purchasing costs.
•Service: greeting, taking orders and commercial approach.
•
Duration: 2 days / 16 hours - Location: Paris – Price: €710 excluding VAT
Participants:
Cocktails and bar products in partnership with Bacardi
OBJECTIVES
•To develop a range of cocktails to suit your establishment to increase sales.
•To master classic international recipes.
•To understand the basics of running a bar.
CONTENT
Understanding products and basic rules for creating cocktails.
•Preparation of classic and innovative alcoholic and non-alcoholic cocktails.
•Structuring a cocktail list.
•Cocktail Making workshop using a classic range of products.
•Alcohol: modern-day responsibilities.
•
Duration: 1 day / 8 hours - Location: Argenteuil - Price: €470 excluding VAT
Target audience:
From head chefs to commis chefs
Participants:
Anyone who has mastered basic cooking techniques
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Other catering professionals.
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Customized / on-site training
for your establishment
In order to best meet the needs of our clients, the modules* in our training catalog can be adapted to be
delivered numerous intra-company formats.
If you are interested in a module from our catalog to set up within your establishment at the time of your choice:
We will appoint a dedicated team to adapt the educational content and duration of an existing module to suit your
needs and specific situation.
Benefits: Simultaneous training of your team in a real-life situation within your establishment on the date of your convenience.
Do you want to combine a number of topics in one training activity?
Tell us your objectives and our dedicated team will assess your needs to offer you a tailor-made module.
Benefits: We place our expertise at your disposal, creating a completely exclusive training event while also optimizing your
resources & budget.
THE ADVANTAGES CUSTOMIZED / ON SITE TRAINING
• A studied response to your issues and constraints.
• Direct application of what has been learned after training completion.
• Training your team using your equipment and produce in a "real-life" situation.
• Choice of date and location of training.
• Personalized advice and the chef trainer's ability to adapt to your produce, equipment, tools and techniques.
• Reduced travel / accommodation costs.
• The capacity for training to be provided without disrupting your business, (if your structure permits) and/or also when your
establishment is closed.
EXAMPLES OF ON-SITE TRAINING MODULES
2
days
3
days
minimum
• Basic cooking techniques: bases, gravies,
sauces and seasonings
• Poultry and meat
• Fish and shellfish
• Alain Ducasse Contemporary Bistros
• Creative buffets and appetizers
• Managing a serving team
• Restaurant sales
• Captivating the customer
• The essentials of restaurant service
• Dining room / kitchen communication
• Cocktails and bar
• Sous-vide method: set-up, production and sending to table
• Banqueting and seminars
In addition to these predefined formats, which are the most popular, the Training Center team can also adapt other modules
from the catalog or create a customized training plan with you with the aim of meeting your exact needs. We can also provide
customized training on our premises.
* With the exception of "3 restaurants: 9 Michelin stars" and "Learning about and mastering cooking techniques" training courses.
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Support
assignments
Do you have challenges associated with your catering business?
Would you like to ask an expert chef to help you or reinforce your business choices?
We can offer you specific help, tailored to your business's current conditions.
All our comments and recommendations are made verbally. As no documents are provided by the expert chef,
note-taking is required.
examples of topics:
NEW
• Operational validation of site plans: movement, ergonomics, organization of kitchen areas, storage
• Checking the scheduling of various tasks and preparations to be made during the week
• A review of the team's daily schedules (efficiency)
• An expert examination of working organization and methods (output, productivity)
• An opinion on production methods (quality)
• An expert examination of qualitative and quantitative requirements in terms of small equipment, large equipment and supplies
• Offering ideas for your wine lists and menus
• Helping you set up the sous-vide method
• Approving the combinations of food and wine
• An opinion on the choice of preparation and presentation in relation to your concept
Price: on request (from €1,750 excluding VAT / day)
Example of the situation:
• You are planning to open a restaurant
• You want to update your menu
• You are acquiring a business
• You are offering a private chef service
• You are investing in a catering business
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Explorer
series
Are you planning to retrain as a catering professional?
We offer you an intensive 8-week program to develop the necessary skills.
A complete curriculum combining "theory + practice"
280 hours of classes + a 5-day practical intemship in a restaurant
• The basics of bases, gravies and sauces (40 hours)
• Preparation and cooking of vegetables, poultry and meat, fish and shellfish (120 hours)
• The basics of confectionery (40 hours)
• Alain Ducasse Mediterranean cuisine (40 hours)
• Five-day placement in a restaurant on the recommendation of Ducasse Education
• Information on purchasing, stock management and creating a menu
• Visit to Rungis market
• Organization and preparation of a lunch for expert guests and catering professionals.
Limited
places
10
persons
Price: €8,500 excluding VAT - €10,166 including VAT (Excluding professional clothing and accessories. Various funding options)
Dates for 2014: January 13 to March 7 - March 17 to May 9 - May 19 to July 11 - July 21 to September 12 September 22 to November 14.
International session in English: June 30 to August 22.
SUPPLEMENTAL training program
Depending on your plans and availability
Following training, you have the option to extend your training program by selecting modules from the training catalog,
designed for catering professionals.
The most popular options: Bistro, Brasserie, Guest House, Take-away, Caterer, Private Chef…
An example of the Bistro supplemental training program: Alain Ducasse Contemporary Bistros
Banqueting and seminars
Bistronomy: from creating the recipe to putting on the plate
Bistro confectionery
Hygiene, regulations and food safety
Our team is here to advise you and draw up customized program for you.
You will benefit from preferential rates:
A discount on current catalogue prices: 35% for 10 days / 40% for 20 days / 45% for 30 days
ONE WEEK TO IMPROVE techniques
The option to consolidate your knowledge following your retraining
NEW
You have developed with the professional retraining plan and would like to hone your skills in an intensive manner to boost
your performance. Join a 5-day course which provides a reminder of techniques, implementation and assessments.
Price: €1,750 excluding VAT - €2,093 including VAT
Dates for 2014: 23 to 27 June - 8 to 12 December - Limited places
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Professional
series
Would you like to attend a training course that will enable you to acquire all the skills needed to start your career as
a cooking professional? Do you already have a qualification in culinary arts and/or are you a working professional,
looking to revitalize your career by becoming involved in a program of excellence?
We can offer you two training modules that will meet your needs:
LEVEL 1 (Commis Chef) – 8-month program
5 months training (730 hours, 85% practical work) + 3-month practical intemship in a restaurant
NEW
Section 1
• Basic cooking techniques: bases, sauces and seasonings
• Basic cooking techniques: cooking methods
• Basic cooking techniques: vegetables and cereals, from produce to the plate
• Section 1 assessment
Section 2
• Professional communication Level 1
• Basic cooking techniques: poultry and meat, from produce to the plate
• Section 2 assessment
Section 3
• Management of operations Level 1
• Basic cooking techniques: fish and shellfish, from produce to the plate
• Basic cooking techniques: confectionery
• Section 3 assessment
• Visit to Rungis market and various suppliers
• Organization and preparation of a lunch for expert guests and catering professionals. Final Assessment.
Section 4
• 3-month practical intemship in a restaurant, on the recommendation of Ducasse Education
Price: €21,321.07 excluding VAT - €25,500 including VAT (including professional clothing, a case of knives and training materials).
Dates: April 28 2014 to January 3 2015 - Limited places. Training provided in English only. Prerequisite: good level of English.
LEVEL 2 (Station Chef) – 6-month program
3 months training (404 hours, 75% practical work) + 3-month practical intemship in a restaurant
Section 1
• Basic Ducasse Education cooking techniques
• Tradition evolution: Reinterpretation of French Cuisine Requisites
• Banqueting and new cooking methods: sous-vide, low temperature, steam microwaving
• Section 1 assessment
Section 2
• Hotel catering: international standards, breakfast and buffets
• Nature: Healthy Cooking & Balanced Nutrition
• New Trends: Finger Food, Street Food, World Food
• Section 2 assessment
Section 3
• Computer skills
• Management of operations Level 2
• Professional communication Level 2
• Section 3 assessment
• Visit to Rungis market and various suppliers.
Section 4
• 3-month practical intemship in a restaurant selected by Ducasse Education
Price: €12,959.87 excluding VAT - €15,500 including VAT (including two chefs jackets and training materials).
Dates: January 27 to July 19 2014 - Limited places. Training provided in English only. Prerequisites: English proficiency A culinary qualification or a minimum of two years professional experience.
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The Alain Ducasse
Training Center team
Dimitri AMOUROUX
Following a debut in the kitchens of prestigious establishments on the Riviera, Dimitri enjoyed a career in culinary education
in France and subsequently, abroad. As a trainer and developer of programs and certifications, he became Academic Director
of Culinary Arts at the Universidad de las Américas in Mexico in 2009. He joined Ducasse Education in 2012 as the Head of
Pedagogy for training and consultancy assignments.
Xavier BOURIOT
Xavier spent his early career in various Michelin starred establishments around France. Having worked alongside Guy Savoy,
Alain Senderens and Michel Rostang, he joined the Méridien Hotel in Nouméa. In 2008, he became Director of Food & Beverages for “Au Pain Quotidien” establishments. He joined the Ducasse Education team at the end of 2011 as a Chef Instructor
and Consultant.
Franck CERUTTI
From the “Terrasse du Juana” where he began to the “Louis XV – Alain Ducasse” in Monaco where he is in charge of the
team, Franck has been party to all the culinary adventures of Alain Ducasse for more than 20 years. In 2007, he also became
Executive Chef of all the restaurants at the Hôtel de Paris (“Le Grill”, “Le Côté Jardin” and “La Salle Empire”).
Franck Geuffroy
Having learned his trade for a number of years alongside Christophe Felder at the "Crillon", Franck added to his restaurant
confectionery skills before joining the "Alain Ducasse at Plaza Athénée" restaurant as a pastry chef. His acolades include ViceChampion of France for plated desserts and winner of the 1st prize for tasting in 1998. He joined Ducasse Education in 2010 as
pastry Chef Instructor and Consultant.
Philippe Gollino
Philippe began his career in 1990 in a number of Michelin-starred establishments on the Côte d’Azur. He joined Alain Ducasse
in 1998 at “59 Raymond Poincaré” in Paris, before working as assistant to Franck Cerutti at the “Louis XV” restaurant in
Monaco. He was appointed Head Chef at the “Bar & Boeuf” restaurant before joining Alain Ducasse Education in 2005, where
he is an Executive Chef and Senior Consultant.
Mark GUILLAIN-WILLIAMS
Mark began his career in London working at the "Ritz" and the "Fifth Floor Restaurant" at Harvey Nichols. In 2001, Mark began
working as a chef at the "l’Angl’Opéra", Gilles Choukroun's restaurant in Paris, where he spent 2 years before joining the Alain
Ducasse team as a sous-chef at the "Relais Plaza". As a chef at the Air France First Class Lounge at Charles de Gaulle airport
since 2008, he joined Ducasse Education at the end of 2011 as a Chef Instructor.
Matthias HAHN
A native of Germany, Matthias began studying physics at the University of Fribourg but rapidly changed to training in the
Culinary Arts in order to pursue his passion. His professional career began in a number of three-star establishments: with
Antoine Westermann in Strasbourg, with the Pourcel brothers in Montpellier and at the Louis XV in Monaco. Matthias
subsequently moved to Paris to become Assistant Head Chef at Le Jules Verne restaurant where he worked for 4 years. In 2012
he joined Ducasse Education as a Chef Instructor and Consultant.
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Jocelyn Herland
Born in Auvergne, Jocelyn worked as a station chef at the “59 Avenue Poincaré” restaurant which had three stars Michelin
restaurant between 1997 and 2000. Following this, he built his expertise at the “Opéra” restaurant at the Hôtel Intercontinental,
and then at the “Royal Monceau”. He joined Alain Ducasse at Plaza Athénée in 2003 before becoming Chef at the “Alain
Ducasse at the Dorchester” restaurant in London.
Guillem KERAMBRUN
Following vast experience in France and abroad as a sommelier, Guilhem joined Alain Ducasse’s team as the sommelier at the
“Aux Lyonnais” restaurant in Paris. As assistant to Gérard Margeon, today Guillem supervises the management of wine for all
Alain Ducasse Entreprise establishments.
Jérôme Lacressonnière
His career began in France with Georges Blanc in Vonnas and continued at the “Louis XV” in Monaco and Ritz Hotel in Paris.
Jérôme worked as Head Chef for the French Consul General in Hong Kong before joining the “Alain Ducasse at the Essex
House” restaurant in New York in 2000. In 2004, he became Chef at the “Beige Alain Ducasse Tokyo” restaurant in Japan and
finally joined Ducasse Education in 2010 as a Chef Instructor and Consultant.
Christophe Larrat
After learning his trade with the Darroze family, Christophe worked as a station chef for Joël Robuchon. He was subsequently involved in opening the “59 Raymond Poincaré” restaurant alongside Alain Ducasse. In 1999, he moved to the “La
Maison Troisgros” as Head Chef before joining Alain Ducasse Education, where he is an Executive Chef and Senior Consultant, in 2004.
Gérard Margeon
Following an initial period of five years at the Miramar Hotel in Biarritz as Head Sommelier, Gérard was appointed Head Sommelier at the Méridien Hotel in Paris in 1987. He first encountered Alain Ducasse in 1993: joining the “Le Louis XV – Alain
Ducasse” restaurant in Monaco and becoming involved in a number of openings. Since 2000 Gérard has been working at the
Plaza Athénée Hotel as Head Sommelier as well as within Alain Ducasse Entreprise Director of Wine Waiting.
Rui MARTINS
Rui began his training with Pascal Bardet at the Le Parc Hotel before leaving to spend two years in Madeira alongside Benoit
Sinthon, the only Michelin-starred chef on the island. He returned to France and re-joined Pascal Bardet at the “Bar & Boeuf”
restaurant in Monaco as a station chef. In 2009, he joined “Spoon Paris”, where he managed the kitchen. In 2011, he became
a Chef Instructor at Ducasse Education.
Christophe Marleix
A native of Lyon, Christophe began his career with Nicolas Le Bec at "La Cour des Loges", subsequently moving to join Paul
Bocuse at the "Brasserie de l’Est". In 2005, he decided to pursue his career in Paris and joined the Alain Ducasse team at Plaza
Athénée. He worked there in different positions for 5 years, and was appointed Executive Sous-Chef for the hotel's Food &
Beverages Department in 2010, as well as Head Chef of "La Cour Jardin". He joined Ducasse Education at the end of 2012 as
a Chef Instructor and Consultant.
Frédéric MOREAU
Having worked alongside famous chefs including Eric Briffard, Fréderic joined the Alain Ducasse team at the "Le Relais Plaza"
restaurant in the Plaza Athénée hotel, in 2000. In 2008, Frédéric joined Ducasse Education as a Chef Instructor and Consultant,
and specifically takes charge of training and consultancy assignments in Belgium.
Christophe SAINTAGNE
Initially trained by Guillaume Louet and Philippe Groult, Christophe Saintagne joined Alain Ducasse’s team at “59 Raymond
Poincaré” and then at the Plaza Athéneé, placed in charge of the restaurant team at “Aux Lyonnais” in 2002. Between 2005 and
2008, he assisted Jean-François Piège at the Hôtel de Crillon and then rejoined Alain Ducasse in 2008, becoming Head Chef at
the “Alain Ducasse at Plaza Athénée” restaurant in 2010.
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The
experts involved
Thierry LEVASSEUR - Financial management
Having studied in Thonon les Bains and Paris, Thierry began his career in operational management and F&B management with Concorde, Holiday
Inn and Accor, where he worked for 12 years. Thierry subsequently held various positions at Hilton International initially as Deputy Managing
Director and F&B Director for 8 years, than as Purchasing Director for Europe for 14 years. With a wealth of front-line experience, he joined the
AIM's Educational Team in Paris, where he offers hotel and restaurant management courses.
Antoine MAGNIER - Service
From Paris to New York, from London to Monaco, Antoine passes on his expertise of different approaches to service, including customer relations
and managing operational teams after 12 years in fine dining restaurants, inns and bistros and with other innovative concepts.
Nicolas Murdaca - Cocktails and Bar
Recognized as the Best Young Barman in France in 2001, Nicolas was responsible for theoretical and technical training for the Association des
Barmen de France and also a consultant and trainer for large spirits brands. He is also a preferred partner of Thierry Hernandez, Mixologist,
Director of Bars at the Plaza Athénée Hotel in Paris. Thierry, who has overseen module creation, has entrusted Nicolas to conduct training.
Michel Veyret – Hygiene and food safety
A former student at the Lycée Hôtelier in Nice, Michel is a catering engineer and expert in food safety. With wide-ranging experience of commercial
and mass catering, including managing the central kitchen for the City of Nice, he has been appointed Director of the agency BVC in Paris and
assists Ducasse Education with its consultancy assignments.
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Practical
information
Prices
The applicable prices appear in the current catalog and timetable. They are valid for 2014.
They include all training costs, but do not cover accommodation and transport. Lunches are included in the price. For customized and
on site training, the prices charged are those appearing in the commercial proposal.
Services provided by the Alain Ducasse Training Centre are subject to VAT at the applicable rate.
Funding
Every French company has the option of applying for grant-funding to finance its training.
For employees, there are possible 3 funding mechanisms:
-The training plan.
Funding is provided via the OPCA (Organisme Paritaire Collecteur Agréé) (a vocational training funding organization), for example: the
Fafih, the Opcalia, the Agefos) Contact your local OPCA to find out what budget is available to you.
-The DIF (Droit Individuel à la Formation) (Statutory Training Entitlement).
All employees can benefit from an individual training entitlement of 20 hours a year (which can be accumulated
over 6 years to 120 hours). Funding is provided via the OPCA.
-The CIF (Congé Individuel de Formation) (Individual Training Leave)
The CIF enables any working person to attend training classes, during the course of their professional lives in order to obtain qualifications
to develop their skills or retrain. To benefit from CIF, you need to provide evidence of 24 months professional experience, including 12
with your current employer.
For the self-employed:
Funding is provided via Agefice.
An application for funding for training must be submitted to the Agefice office in your department.
For your information, we recommend submitting your application for funding at least one month prior to the beginning of training.
The entire Training Center team is here to help you design a package that meets your needs.
For more details, please go to the "Funding" section of our website:
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Booking
QUICK AND EASY REGISTRATION IN JUST 3 STEPS
STEP 1
Please register using the booking form enclosed with the catalog.
This document, signed and stamped, must be returned to the center by fax at +33 (0)1 34 34 04 40, by post or e-mail to
adf@ducasse.com, as soon as possible, in order to guarantee availability of the required course or courses.
46
STEP 2
Once the Center has received this document, the training contract (2 copies), general terms & conditions of sale, and program for the
chosen course or courses must be forwarded by e-mail or fax, to the person in charge.
An original signed and stamped copy of the contract and general terms & conditions of sale must be returned to the Center in order to
be able to access training.
STEP 3
Participants will receive an invitation no later than fifteen days before the start of training.
For training funded by an OPCA, contract transmission is subject to prior receipt of the funding agreement.
It is also possible to book your training on the internet at:
www.ducasse.com
Training course certificates
A personalized training course certificate is issued to each participant on completion of training.
Accommodation
Accommodation is not provided by the Profesionnal Training Center. A list of establishments is available.
General Terms & Conditions of Sale
Available on our website or on request.
Location and access
The Professional Training Center is located:
5 minutes from the A86 motorway,
20 minutes from Porte Maillot (Paris),
30 minutes from Charles de Gaulle airport.
Access via RER, SNCF and RATP bus.
Private car park.
Design: A. Chaponnay. Photo credits: O. Arsandaux - M.de l’Ecotais - T.Dhellemmes - T. Duval - T. Hernandez - V. Lappartient - P. Monetta - D. Mordzinski F.Nicol - C. Sarramon - A.E. Thion.
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Centre de Formation d’Alain Ducasse
41 rue de l’Abbé Ruellan
95100 Argenteuil
Tél : +33(0) 1 34 34 19 10
Fax : +33(0) 1 34 34 04 40
Email : adf@ducasse.com
www.ducasse.com
École Nationale Supérieure de la Pâtisserie
Château de Montbarnier
43200 Yssingeaux
Tél : +33(0) 4 71 65 72 50
Fax : +33(0) 4 71 65 53 68
Email : contact@ensp-adf.com
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Partners
Official Suppliers
FRANCE ECREVISSES - JEAN DENAUX - LEJEUNE - LES VERGERS SAINT-EUSTACHE - MILORD - SENS GOURMET - SILODESIGN - TERRE BORMANE