YPI CREW team up with Ducasse Education to Train Yacht Chefs and Crew

The comprehensive program is aimed at experienced yacht chefs and crew who will enhance their culinary skills and galley food preparation. “Secrets of Culinary Excellence on an International Yacht” returns to Cap d’Ail from April 14 – 19, 2014. The flagship training center of Ducasse Education launches 2014 courses for its popular culinary & pastry […]

The comprehensive program is aimed at experienced yacht chefs and crew who will enhance their culinary skills and galley food preparation.

“Secrets of Culinary Excellence on an International Yacht” returns to Cap d’Ail from April 14 – 19, 2014.

The flagship training center of Ducasse Education launches 2014 courses for its popular culinary & pastry arts training program entitled “Secrets of Excellence on an International Yacht”. The comprehensive program is aimed at experienced yacht chefs and crew who will enhance their culinary skills and galley food preparation.

Ducasse Education is working in collaboration with leading Antibes-based crew recruitment service YPI Crew to provide these specialist training events.

This Spring on the French Riviera the top chefs at Ducasse Education offer intensive two and four-day classes. Chef’s at the company promise a hands-on approach to develop expertise for immediate results.

“Yacht chefs work for a select international clientele who not only expect the best but demand excellence for every meal” said Executive Chef Philippe Gollino, Centre Formation d’Alain Ducasse (CFAD).

The courses are designed specifically for yacht chefs addressing the needs of some of the most demanding clientele in the world and will nurture skills for any event on board or on shore.

“Due to special requests and events, it’s critical that yacht chefs & staff know efficient, time-saving techniques and recipes that work with their specific conditions and meet client needs for exceptional cuisine in terms of quality, flavour, service and presentation” explains Gollino.

The four-day course covers everything from plated to finger food cuisine. Chefs will learn techniques to produce flawless international cuisine as well as how to design menus for demanding clientel.

The two-day course is focused on pastry and confectionary techniques and recipes. Chefs will discover how to develop a variety of classic and contemporary desserts to suit various fine dining situations.

APRIL 2014 COURSE OFFERS
Best of International Alain Ducasse: Plated to Finger Food Cuisine
Date April 14 – 17 , 2014
Location Port of Cap d’Ail on White Rose of Drachs
Fee 1.990 € (VAT not included)

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Pastry & Confectionery Creations
Date April 18 – 19 , 2014
Location Port of Cap d’Ail on White Rose of Drachs
Fee: 940 € (VAT not included)

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For more information, please contact helen@ypicrew.com