TORONTO — Thanks to a new partnership between George Brown College and France’s Alain Ducasse Education (ADE), culinary students attending the cooking school will now have the opportunity to gain hands-on pastry training in France.
The Centre for Hospitality and Culinary Arts (CHCA) announced the partnership agreement with the ADE last night at the Culinary Cities of the World reception, a festival held at GBC, offering food enthusiasts a taste of French cuisine. It was attended by acclaimed French chef Alain Ducasse, who has spent the past few days on a culinary tour of the city.
The partnership will expand CHCA’s academic offerings with a new three-semester Advanced French Patisserie post-graduate program, set to begin in the spring. Offered jointly with ADE’s celebrated pastry and bakery school, École Nationale Supérieure de Pâtisserie (ENSP), the program will cover subjects such as chocolate confection, savoury baking, regional cheeses and artisan breads.
“We have found an educational partner that shares our vision of top-quality learning and output, and international training,” said Alain Ducasse, founder, Alain Ducasse Education and famed French chef. “I have high expectations for this partnership and look forward to collaborating with George Brown on other education-related initiatives in the months and years to come.”
According to Lorraine Trotter, dean of CHCA, the new program will prepare students for what is becoming an increasingly global workplace. “We are thrilled to offer this program jointly with ENSP. This is a win-win situation. ENSP will benefit from the opportunity to teach our highly motivated and skilled students. After their studies and placements in France, the students will return to George Brown with much stronger skills, a richer understanding of local and sustainable ways of working and the international experience much sought after by industry,” said Trotter.
The program will accommodate 24 students in the first class. Students will spend their first semester at George Brown’s Chef School and their second semester at ENSP, where they will train with top French chefs before moving off-site for an eight-week externship. This international field experience will allow them to continue their training in a local bakery, restaurant, hotel or other culinary enterprise. Students will complete their final semester at George Brown.
In addition to options for pastry students, the partnership will offer culinary students the opportunity to study and work in France upon completion of their George Brown culinary credential or through study tours. ADE chefs will visit George Brown and deliver courses and events as well.
“These are all great opportunities for our students,” said Trotter. “We are tremendously appreciative that chef Alain Ducasse and the ENSP and ADE teams have joined us in Toronto for this celebration of our new partnership.”
