New culinary arts & pastry training courses for yacht chefs

Ducasse Education’s superyacht training course, “Secrets of Culinary Excellence on an International Yacht” made its debut last April, showcasing culinary techniques and healthy recipes. The company is now offering another session taught on a private yacht from October 21 – 25, 2013 in Cap d’Ail.

From the flagship training centre of Ducasse Education, comes its latest culinary & pastry arts training course entitled “Secrets of Excellence on an International Yacht” geared for experienced yacht chefs and crew.

Designed to enhance culinary skills and food preparation for kitchens-at-sea, intensive 2 to 3-day classes taught by top chefs of Ducasse Education emphasise a hands-on approach to develop expertise for immediate results.

Classes teach chefs how to create buffets and appetisers for any event or special occasion at sea or on shore; master specific methods for different styles of international cuisine; or prepare health conscious contemporary menus focusing on nutritional balance.

Isabelle Rio, director of the Centre Formation d’Alain Ducasse (CFAD), commented, “Yacht chefs work for a select international clientele who not only expect the best but demand excellence for every meal. Special requests and events make it very important that yacht chefs & staff know time-saving techniques and recipes that work with their specific conditions and meet client needs for exceptional cuisine in terms of quality, flavor, service & presentation.”

In collaboration with YPI Crew and BWA Yachting, Ducasse Education offers these specialised niche classes from October 21 to 25, 2013. Class sizes are limited to eight students to ensure personalised attention.

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