Mediterranean Culinary Arts (MCA training) by Alain Ducasse – the program is intended for chefs with relevant work experience and is an ideal upgrade to the MCA training. The program takes place in English with senior lecturer of the most famous French school of gastronomy Alain Ducasse.
The theme is appetizers and main dishes with the prestigious 3 stars, through the adoption of methodology and recipes from the three-star restaurant “Alain Ducasse au Plaza Athénée” in Paris, “Le Louis XV – Alain Ducasse à l’Hôtel de Paris” in Monaco and “Alain Ducasse at The Dorchester” in London .
Under the name of this great chef today operates as many as 34 restaurants on three continents and in seven countries – from Paris to Tokyo. Ducasse’s programs are implemented in three schools in France of different specializations and areas, and training in Split is intended for chefs who tilt perfection and will gladly enrich their work with special new recommendations, ideas and skills.
Ducasse points out that each plate must have its own story “anchored in terroir” to vibrate in the rhythm of its time by combining traditional and modern, all with “great ambitions of chefs and respect for food.”
At the restaurant “Alain Ducasse au Plaza Athénée” whose concept of meal preparation and way of working will be processed at Mediterrranean Culinary Arts by Alain Ducasse Education in February, this French chef has built a more personal cuisine or as it is called “La cuisine de la naturalité” (Naturalness). It is a new interpretation of contemporary haute cuisine, inspired by the “fish-vegetable-cereal” trilogy.
As part of the training, we will also learn the concept of “sun taste food” that Ducasse, in collaboration with chef Dominique Loryi, introduced in the monastic “Le Louis XV Alain Ducasse à l’Hôtel de Paris” and earned it 3 Michelin stars. In fact, these are modern dishes based on regional products, aromas and colors of the French Riviera and precisely constructed flavors.
We’ll also find out what’s working at Alain Ducasse at The Dorchester, the London capital of French cuisine near Hyde Park that combines the best products of France and great Britain in contemporary dishes.
Group size: 8 participants
Price: 10.000 kn (regular members have membership discount)
Price includes: all working materials, recipes and work lunches