Yssingeaux, June 26, 2024: The École Nationale Supérieure de Pâtisserie (ENSP) marked a significant milestone on June 24, celebrating 40 years of inspiring, creating, and transmitting the art of pastry. The institution, renowned for crafting a piece of French pastry history, hosted a day-long event at its Yssingeaux campus, blending tradition and modernity in honor of its illustrious past and promising future.
The celebration commenced with official speeches by prominent figures, including 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).
A highlight of the event was a round table discussion titled “And in 40 Years? Challenges and Perspectives in Pastry Arts,” moderated by David Ordono. Esteemed participants included three-star chef Alain Ducasse, Luc Debove, Claire Damon (2024 Ethical and Environmental Responsibility Pastry Award winner), Fanny Le Duff (training chef at ENSP), and alumna Emiri Tsushima, who is currently collaborating with Anne-Sophie Pic. The discussion underscored the necessity of sustainable pastries, the talent shortages in the sector, and the imperative changes in management and training for future chefs. Emphasis was placed on preparing professionals to master technological innovations, ensuring continued excellence and innovation in the craft.
Guests were treated to a guided tour of the world’s largest campus dedicated to Sweet Arts, reflecting ENSP’s educational approach of valuing artisanal skills while embracing technological advancements.
Elise Masurel highlighted the significance of the anniversary for the future of the institution and its students, stating, “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, Director of ENSP, 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.”
Since its inception in 1984, ENSP has established itself as a legendary institution in the world of pastry. Recognized for its excellence, the school has trained a community of experts, including Meilleurs Ouvriers de France (MOF), world champions, training chefs, and alumni worldwide. These renowned professionals have significantly contributed to the school’s reputation, making ENSP the largest campus dedicated to sweet arts globally.
By celebrating its 40th anniversary, ENSP reaffirms its position as a world leader in sweet arts education. The event celebrated past achievements while looking ahead with a steadfast commitment to innovation and excellence. ENSP continues to train future talents, ready to uphold tradition while embracing the challenges of their time.
