École Ducasse Launches New Plant-Based Culinary and Pastry Programs
École Ducasse is expanding its professional training portfolio with three new intensive programs focused on plant-forward cuisine and vegan pastry, set to launch in spring 2027.
The programs are designed for culinary professionals, entrepreneurs and career changers looking to develop technical expertise in plant-based gastronomy and respond to changing consumer and industry expectations.
The new programs include Essentials of Naturalité, delivered in English at École Ducasse Paris Campus from April 9, 2027, as well as two versions of Vegan Pastry Essentials at École Nationale Supérieure de Pâtisserie, an English-language program starting April 19 and a French-language program starting May 18.
The four-week Essentials of Naturalité program will explore Alain Ducasse’s plant-forward culinary philosophy, with a focus on seasonality, product respect and flavor optimization. Participants will develop technical skills using vegetables, legumes, cereals, seeds and fermentation, while exploring the use of animal products where they contribute to the final dish.
At ENSP, the vegan pastry programs will cover major pastry categories including tarts, entremets, viennoiserie, chocolate, confectionery and plated desserts. Participants will learn how to work with plant-based alternatives and understand the technological properties of different ingredients while developing professional pastry offerings.
Luc Debove, Director of École Nationale Supérieure de Pâtisserie and Meilleur Ouvrier de France, stated: “Plant-based pastry requires exactly the same level of precision as traditional pastry, sometimes even more, […] Understanding the functional properties of ingredients, mastering substitutions and preserving balance are now becoming essential skills for pastry professionals worldwide.”
École Ducasse said the new programs build on existing plant-based training across its educational portfolio, including Naturalité: The Essentials within its Culinary Arts Essentials program and vegan pastry within its French Pastry Arts Essentials program.
The school also offers short professional courses focused on plant-based cuisine, including Cuisine végétale, L’ADN de la Naturalité and Nadia Sammut’s Cuisiner le vivant.
