Imagine marinating your langoustines, rolling out sheets of buttered croissant dough or tempering your gourmet chocolate – all in a temperature-controlled, state-of-the-art professional kitchen, while the sun gently spills across your workspace and panoramic vistas of lush lawns and towering ashoka trees shimmer beyond the floor-to-ceiling windows. Welcome to Ecole Ducasse Nai Lert Bangkok Studio, the newest opening on the verdant grounds of Nai Lert Park in Bangkok’s upscale Ploenchit neighborhood.
A collaboration between two renowned brands – luxury hospitality leaders Nai Lert Group and iconic chef Alain Ducasse, whose restaurant empire has a total of 20 Michelin stars – the Bangkok branch of this Paris cooking school offers culinary hopefuls at every level a world-class training. In fact, a certificate from Ecole Ducasse is generally acknowledged to grant a competitive edge to professionals looking to work at Michelin-starred kitchens abroad and certainly at any of Ducasse’s 30 restaurants around the world.
Thoughtfully designed for learning and leisure
The brand-new, three-story building realizes the full Ecole Ducasse vision in a way no other international outpost has so far. Here, the two top floors house a professional kitchen lab, a professional pastry lab, a chocolate and ice-cream lab, a marbled wine cellar suited to small group tastings and a chef’s table dining space where CEOs are likely to close their business deals. Its hybrid design also includes a contemporary French café at the bottom floor, where visitors can nibble on perfect renditions of classic French pastries and crafted beverages with the school’s logo sprinkled on top. Unlike the original Paris campus, and thanks to the Nai Lert Group’s hospitality background, the place also serves as an elegant event space for parties and product launches.
A mastery of French haute cuisine – for everyone
With courses ranging from one-day workshops to ten-week intensives, Ecole Ducasse welcomes students of any age to choose between studying French pastries with chef Olivier Robin or the essentials of French cooking with chef Antonio Cortes Barenque. Both educators have had careers at established restaurants around the world, and have taught at the original Ducasse school in France.
The 10-week courses are split into amateur and professional levels. No matter where their starting point, students can learn to make the dishes that have become synonymous with the Ducasse brand, such as the lobster with quinoa au vert or shellfish with soft-boiled egg – and be prepared for kitchen jobs in the future . “These Career Changer courses are designed so that you will be equipped to get a job in a restaurant kitchen should you decide to change careers,” shares Pakawaj Patanasorn, the studio director. “It’s good knowledge to have should that rainy day ever come.”