The week of October 24 to 28, 2022 marked the launch of the first collaboration between the Ducasse cooking school and Globeducate. Let's take a look at this week full of flavors.
The registered children were welcomed each day at the Paris Studio Ducasse in the 16th district for 3 hours of culinary learning in English, supervised by the Italian Chef Luca Caglioni.
The stages of a typical day were as follows: in the morning, hand washing and picking up of the chef's apron, reminder of the day's recipes and then ingredient quiz. The last half hour of the session was dedicated to the tasting.
The menu varied each day so that the children could discover new ingredients, new techniques and new recipes.
Check out this week's menus below:
Monday: Winter Vegetable Casserole, Squash and Ricotta Paccheri, Puffed Crepes
Tuesday: Crispy rice leaves, smoked salmon and light cream, leek and Comté quiche, Tiramisù
Wednesday: Crab viennois, Mushroom and herb risotto, Vanilla crème brulée
Thursday: Pastry with the chef Anne-Cécile Dallard !
Friday: Avocado and salmon crockpot, Caesar salad, Gluten-free orange cake
A great opportunity for our students to extend learning beyond the classroom, awaken new passions and inspire a potential culinary career.
Ducasse Cooking Camps are held during the first week of every school vacation (except Christmas vacation) from 9am to 12pm for children enrolled in our schools and outside its community.
To know more about the Chefs :
Trained in Italy with Chef Fabrizio Garatti and then with the French duo Joel Prud'homme and Patrick Laurent, members of "Les cuisiniers Français", Luca then moved to Paris and joined the kitchens of the Lotti Hotel, Place Vendôme. A few years later, he will take the position of Chef de Cuisine at Purgatoire-54 Paradis before joining the "Ecole Ducasse" group as Senior Chef Trainer at Paris Campus first, then Executive Chef at Paris Studio in the summer of 2022.
Anne-Cécile grew up in a family of caterers. Through her travels, she developed a passion for meeting people and sharing experiences. When she returned to France, she naturally decided to go back to her roots by training as a pastry chef. She passed through several fine establishments including our school where she now works as a pastry chef.