Alain Ducasse Culinary Arts and French Pastry Education Center and French Pastry Education Center and the National Patisserie School organized a graduation ceremony in Paris Yssingeaux (Haute-Loire) for graduates this year.

Alain Ducasse, the Founding Chief of Ducasse Education, attended the ceremony. Yves Thuriès, the best pastry chef in France; Sommet Education CEO Benoit-Etienne Domenget and Ducasse Education Manager Cyril Lanrezac also attended the ceremony.

According to the technical and management skills they have learned, graduates can continue their education if they wish or they can continue their work in the field they want. Most graduates prefer working in professional kitchens and gaining experience to improve themselves. Some of the graduates received job offers and some of them started to open their own spaces.

Looking at the gastronomy trend, the hotel and restaurant sector continues to grow. According to Pôle Emploi (French Employment Agency), more than 308,000 jobs will be created in hotels and restaurants by 2022 in France. The rate of increase in the number of businesses and establishments will be higher than the past figures.



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