École Ducasse Manila

Precision meets playfulness in the pastry kitchen.

At École Ducasse Manila at Enderun Colleges, Culinary Arts students train under expert guidance to craft intricate showpieces while learning that excellence also thrives in collaboration and joy.

Start your pastry journey at www.ecoleducassemanila.com.

Bon Harvey Vitasa (BS-IHM Culinary Arts, Class of 2019) trained at Can Jubany, a Michelin-starred restaurant in Catalonia, Spain—where every dish is a tribute to Catalan heritage and modern culinary precision.

As a student of École Ducasse Manila at Enderun Colleges, Bon immersed himself in the philosophy of excellence and authenticity. At Can Jubany, he brought that foundation into a kitchen led by one of Spain’s most respected chefs, gaining first-hand experience in seasonality, technique, and elevated regional cuisine.

To train in Spain is to learn from the roots of modern gastronomy.

To start that journey with École Ducasse Manila is to be ready for it.

At École Ducasse Manila, culinary training goes beyond mastering technique—it’s about cultivating discipline, collaboration, and shared ambition. Here, students learn in a professional environment that values precision, creativity, and mutual growth. It’s not just a classroom; it’s a community committed to excellence.

Join the next generation of chefs at www.ecoleducassemanila.com.

Crisp, precise, and unapologetically French, this mille-feuille is more than dessert—it’s a lesson in structure, technique, and discipline. A pastry that demands patience, rewards precision, and leaves no room for shortcuts. At École Ducasse Manila, this is the standard we uphold—and the craft we pass on.

Train with purpose at www.ecoleducassemanila.com.

No shortcuts. Just clarity.

Crisp toast, wilted greens, soft cheese, and a touch of acid—composed with intention and respect for each element.

At École Ducasse Manila, we train chefs to make every bite count.

Discover more at www.ecoleducassemanila.com.

Clean lines. Controlled flavors. No excess.

This plated dessert—delicate yet grounded—shows how discipline and restraint can turn a simple sponge into a refined expression of skill.

Learn the difference at École Ducasse Manila.

Visit www.ecoleducassemanila.com.

When Alain Ducasse walks into the kitchen, every detail matters.

With over 21 Michelin stars to his name, he’s not just a chef—he’s a benchmark. A standard. A legacy of excellence passed from one generation to the next.

This is the level we aspire to at École Ducasse Manila.

Train with purpose at www.ecoleducassemanila.com.

Focus. Technique. Discipline.

At École Ducasse Manila, students learn to treat every detail with care—because excellence is built one brushstroke at a time.

Start your culinary journey at www.ecoleducassemanila.com.

Mastery begins with understanding the fundamentals—like the slow, deliberate process of working with a mortar and pestle to extract flavor at its purest. At École Ducasse Manila, we emphasize technique, discipline, and respect for ingredients as the foundation of culinary excellence. Begin your journey at www.ecoleducassemanila.com.

This tart balances acidity, sweetness, and texture with quiet precision—elevating a classic into a showcase of modern French pastry.

At École Ducasse Manila, we train chefs to master the fundamentals and push them further.

Explore the craft at www.ecoleducassemanila.com.

The 12 Values of Alain Ducasse—Value #12: Origins

Remember your roots to know where to go.

At École Ducasse, we honor the origins of every ingredient, every recipe, and every journey. Chef Alain Ducasse’s cuisine is deeply rooted in the traditions of his childhood in the southwest of France—proof that knowing where you come from shapes where you’re headed.

In a world that constantly changes, your roots keep you grounded. They give your craft meaning, identity, and direction.

The 12 Values of Alain Ducasse—Value #11: Audacity

Do not fear to undertake.

At École Ducasse, we believe boldness is the birthplace of innovation. Chef Alain Ducasse has never been afraid to challenge conventions—from opening restaurants in unexpected places to reimagining what fine dining could mean.

Audacity means taking risks, breaking molds, and daring to lead. Because progress in the kitchen—and in life—belongs to those brave enough to act.