INAUGURATION: ENSP BECOMES THE WORLD’S LARGEST CAMPUS DEDICATED TO THE “SWEET ARTS”

Yssingeaux, France – 27^th November 2023 – The École Nationale Supérieure de Pâtisserie (ENSP), a world-renowned benchmark in the pastry-making and ice-cream-making arts located in Yssingeaux (Haute-Loire, France), officially inaugurated the new extension to its 2,300sqm campus on Friday the 24^th of November.

On this occasion, the following spoke: Alain Ducasse, founder of École Ducasse, Laurent Wauquiez, President of the Auvergne-Rhône-Alpes Region, Marie-Agnès Petit, President of the Haute-Loire Department, Yvan Cordier, Prefect of the Haute-Loire Department, Pierre Liogier, Mayor of Yssingeaux, Luc Debove, Director and Chief Director and Executive Chef of the ENSP, World Ice Champion and Meilleur Ouvrier de France and Yves Thuriès, Chef and double Meilleur Ouvrier de France.

THE CULMINATION OF A FAR-REACHING PROJECT

Initiated in June 2022, the project meets ENSP's need to expand in response to growing demand for pastry training. In all, the extension includes three new classrooms, four laboratories and 32 student apartments. As a result, the ENSP has grown from 5000sqm to 7300sqm, making it the world's largest campus dedicated to the “Sweet Arts”

During the inauguration ceremony, Yves Thuriès was surprised to discover that the extension had been named in his honor – a fitting way to underline his involvement and commitment to the school he took over in 2007 alongside Alain Ducasse.

A GLOBAL BENCHMARK

Over the past 40 years, ENSP has established itself as the benchmark school of excellence in the world of the “Sweet Arts”, offering training in pastry-making, chocolate-making, confectionery, ice-cream-making and baking.

With its 19 pastry chef trainers and 25 academic teachers, the school trains 1,500 students from more than 70 different nationalities throughout the year. Offering an extensive portfolio of training courses, the ENSP is the benchmark for all leading professionals in the “Sweet Arts”, who come to perfect their expertise or develop new ones with the world's greatest experts.

TAILORED TRAINING COURSES

The broad portfolio of programs caters for all training needs in the field: from undergraduate courses such as the three-year Diplôme Supérieur des Arts Pâtissiers, to intensive retraining programs such as the eight-month CAP Pâtissier, the eight-month Diplôme des Arts de la Pâtisserie Française and the two-month Essentiels de la Pâtisserie Française course.

In addition to these programs, an array of 70 professional training courses is available on site, taught by Meilleurs Ouvriers de France, World Champions and acknowledge experts. The great names in French and international patisserie have trained here and return to perfect their techniques.