École Nationale Supérieure de Pâtisserie (ENSP) celebrates 40 years of excellence and innovation in the pastry arts

Yssingeaux, June 25, 2024 – 40 years of inspiration, creation, and transmission. For 40 years, ENSP has been crafting a piece of French pastry history, honoring traditions while boldly embracing innovation.

On June 24, at its campus in Yssingeaux, École Nationale Supérieure de Pâtisserie celebrated 40 years of excellence with an exceptional day marked by a rich and varied program, highlighting the prestigious past and promising future of this institution.

The day began with official speeches from Alain Ducasse; Luc Debove, Director of ENSP, Meilleur Ouvrier de France, and World Ice Cream Champion; Elise Masurel, General Director of École Ducasse; and Evelyne Bayet, Deputy Mayor of Yssingeaux.

Round Table: "And in 40 Years? Challenges and Perspectives in Pastry Arts"

One of the most notable moments of this celebratory day was the round table discussing the major challenges that will redefine the pastry of tomorrow. Moderated by David Ordono, it brought together renowned experts, including the three-star chef Alain Ducasse, Luc Debove, as well as Claire Damon, the committed chef and winner of the 2024 Ethical and Environmental Responsibility Pastry Award, Fanny Le Duff, training chef at ENSP, and alumna Emiri Tsushima, currently working with Anne-Sophie Pic.

The speakers emphasized the importance of offering sustainable pastries that respect the environment and health. They also discussed the sector’s talent shortages and the changes required in management and training to enable chefs to develop skills beyond purely technical aspects.

Finally, they highlighted the necessity of preparing future professionals to master technological innovations to continue excelling and innovating in their craft. This fascinating discussion offered insights for the decades to come, demonstrating ENSP's commitment to staying at the forefront of innovation and excellence.

A guided tour allowed guests to discover the largest campus in the world dedicated to Sweet Arts. This unique setting, combining tradition and modernity, reflects ENSP’s educational approach: valuing artisanal skills while integrating technological innovations.

During this celebration, Elise Masurel emphasized the importance of this anniversary for the future of the school and its students. "These 40 years celebrate the art of excelling and innovating that has defined our institution since 1984. We are proud to see our graduates shining a light on French pastry worldwide with a sustainable and environmentally respectful approach, and we are committed to continuing to prepare tomorrow's chefs for the future challenges they will face."

Luc Debove, ENSP’s director, also shared his vision for the future of pastry arts: "Today’s round table illustrated our vision for the decades to come: a harmonious blend of tradition and innovation. By exploring the potentials of both human and technological innovations, we ensure that our students become not only master artisans but also pastry chef managers, entrepreneurs, and citizens who will pioneer the evolution of pastry arts."

A Legendary Institution Training the Best

Since its creation in 1984, ENSP has established itself as a legendary institution in the world of pastry. Recognized for its excellence, it has trained a community of experts, including Meilleurs Ouvriers de France (MOF), world champions, training chefs, and alumni worldwide. These renowned professionals have contributed to the school’s reputation, making ENSP the largest campus dedicated to sweet arts in the world.

By celebrating its 40 years, ENSP reaffirms its position as a world leader in sweet arts education. This day was an opportunity to celebrate past achievements while resolutely looking to the future. With a constant focus on innovation and excellence, ENSP continues to train tomorrow’s talents, ready to perpetuate tradition while embracing the challenges of their time.