In accordance with PARIS -AFP, one of the best and most popular French chefs, Alain Ducasse, and a well-known in France chocolate and pastry chef, Yves Thuries, have decided to take over the top national higher school of pastry (Ecole Nationale Superieure de la Patisserie, or ENSP). The school, located in the southern part of France, in Yssingeaux, faced a possible closure due to declining enrolment of students, which “saddened” the famous chefs. The school was established in 1984 as the only culinary college in France that offered a complete and advanced curriculum in order to teach established chefs the art of making pastry. Last year, only 750 students were enrolled in the program.Ducasse, the celebrity chef of the top-ranking Michelin restaurants in Paris, New-York, and Monaco, believes that the school can be resurrected to become a French “seedbed of creative pastry”. He already has his own culinary school, named “Alain Ducasse Formation”, which not only trains professional chefs but also provides consulting services to create balanced meals for astronauts of the European Space Agency!
The chefs’ educational plans include attracting international students to enrol in the training, as well as exporting the French pastry art expertise by establishing the school branches outside of France. It is planned that, by the year 2010, about 1,200 culinary students will attend a full-time school program, while amateur chefs from both France and other countries will learn the art of making pastries at the regular weekend courses.
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