ADF which stands for Alain Ducasse Formation, the training center created by world renowned chef Alain Ducasse. Alain Ducasse is a rare chef in the annals of the Michelin Guide, carrying three star ratings in three cities: Le Louise XV in Monaco, Alain Ducasse au Plaza Athénée in Paris and Alain Ducasse at the Dorchester in London.
The partnership between ADF and Enderun began in 2007 and at its heart is its teaching based on theory, demonstration and practice. This partnership has resulted in Enderun students being given the exclusive opportunity to take internships in ADF training centers and in noted Alain Ducasse restaurants worldwide. Since the partnership began, 17 students have been sent to France to take their six month internships.
ADF+Enderun launches their new full time 15 month highly intensive culinary program, which will open in June 2011. Graduates of this program will receive an ADF+Enderun Certificate in Culinary Arts and includes the opportunity for an internship in France.
I was among a group of bloggers treated to a cooking demonstration by Chef Marc Chalopin, ADF+Enderun executive chef. Chef Marc has over 25 years of kitchen and teaching experience in different countries around the world including the Jules Verne, located in the Eiffel Tower.
The recipe for the day was Bouillabaisse, a traditional French seafood stew originating from the port city of Marseille. Chef Marc spent almost 2 hours creating this dish and even hadfellow bloggers Carlos and Jane assisting in some of the procedures.
Chef Marc did the whole stew from scratch, from the fish soup carefully extracted from a multitude of fresh fishes to the sauce and the bread. Each step, a demonstration of skill garnered from years of experience.
The stew was so good, subtle flavors of the sea mixing in with the slightly spicy Provencal sauce giving it lots of depth as you taste the different seafood. Despite the presence of lots of flavors there was nothing overpowering. This served to whet our appetite for the lunch held at their restaurant, Restaurant 101, which I’ll talk about in another post.
The Enderun campus is so nice, its just a shame I’m forever scared of cutting off my fingers to be of any use in the kitchen but the multitude out there should definitely give ADF+Enderun‘s new 15 month course a look. Excellent training, top notch instructors, world class facilities and with a chance for an internship in France, all this sounds like a dream come true for aspiring chefs out there.
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