Naphaporn Bodiratnangkura – CEO of Nai Lert Group, a well-known hotel group in Thailand, Alain Ducasse – Founder of École Ducasse and Elise Masurel, Managing Director of École Ducasse officially opened the doors of École Ducasse – Nai Lert Bangkok Studio in Bangkok, Thailand on Thursday, June 14, surrounded by some 130 VIP guests. It is the first international institution of reference for training in the culinary and pastry arts in the country.
The VIPs were welcomed to the school, based in Nai Lert Park, in the heart of the Thai capital, to discover the school's five kitchens and workshops, the chocolate and ice cream laboratory, the chef's table, the wine cellar and the event rooms spread over 1 square meters and three exceptional floors.
The evening's menu was designed by École Ducasse's most eminent chef trainers, including Luc Debove, Director and Executive Pastry Chef of the National School of Pastry in Yssingeaux, France, Julian Mercier, Executive Chef of École Ducasse Ducasse Paris – Campus, and also the resident chefs in Bangkok; the Executive Culinary Chef, Antonio Cortes and the Executive Pastry Chef, Olivier Robin.
Opening its doors on December 14, 2022, the venue includes a training center for enthusiasts and professionals, a unique event space, and a café fully open to the public.
Macarons Madness is a flagship course designed to unlock the secrets of macaron perfection and traditional French techniques. Parents can learn to cook together with their children, or they can take weekend brunch classes. For a deeper immersion, ten-week, full-time hands-on culinary arts courses are dedicated to teaching essential French techniques and savoir-faire, as well as the philosophy of Alain Ducasse, at the heart of Bangkok's trendy food scene.
« We share a common vision in transmitting knowledge across cultures and generations. The Nai Lert Group's vision is to create a community in Thailand that shares these values. Alain Ducasse and École Ducasse are exceptional ambassadors for this vision, which promotes culinary excellence, sustainability, and innovation in the culinary and gastronomic sector. said Naphaporn “Lek” Bodiratnangkura, CEO of the Nai Lert Group
Alain Ducasse said: “ The passion for this transmission, the openness and curiosity that are taught there are the beauty of this exclusive partnership. I am very happy to expand our horizons to Thailand, one of the most dynamic gastronomic destinations and culinary cultures. ».
Elise Masurel continued: “ Ecole Ducasse – Nai Lert Bangkok Studio shares its culinary and pastry expertise by offering practical and academic courses that celebrate the traditions of French and Thai cuisine while echoing contemporary gastronomic trends, as well as the philosophy of founder Alain Ducasse. There is something for everyone, every taste and every level. ».
About Ecole Ducasse
École Ducasse is a network of schools, created in 1999 by multi-starred chef Alain Ducasse, dedicated to disseminating unique French culinary and pastry expertise. École Ducasse has three schools in France: Paris Studio, Paris Campus et National School of Pastry ; and schools abroad, including the Manila campus in the Philippines, Gurugram Campus in India and Nai Lert Bangkok Studio in Thailand. All are united by the desire to share their passion for good taste with seasoned professionals, passionate amateurs, adults in career change, and students. The extensive portfolio of programs is designed to meet all training needs: from short courses for experts or amateurs to intensive 2-, 4-, or 6-month programs, up to the 3-year post-baccalaureate Bachelor's degree in Culinary Arts and Pastry Arts.
École Ducasse is a member of the Sommet Education group, a global leader in management training focused on careers in the hospitality sector. For more information, visit: www.ecoleducasse.com
About Alain Ducasse
Alain Ducasse is a chef and businessman who was born in Castel-Sarrazin (Landes) on September 13, 1956. He grew up on a farm in Chalosse (Landes), where he developed his palate by tasting the products of the family farm. He began his apprenticeship at the age of 16 at the Pavillon Landais restaurant in Soustons, Landes. He went on to work with renowned chefs such as Michel Guérard, Gaston Lenôtre, Alain Chapel, and Roger Vergé.
With three different establishments, he has earned three Michelin stars: in 1990 with the Louis XV at the Hôtel de Paris Monte-Carlo, in 1997 with the Alain Ducasse at the Plaza Athénée in Paris, and in 2010 with the Alain Ducasse at The Dorchester in London. He has been president of Châteaux et Hôtels Collection since 1999 (nearly 700 establishments) and head of the Alain Ducasse group, a hotel and restaurant company.
André Tirlet
