Luc Debove and École Ducasse in Collaboration with HRC Culinary Academy for a Special French Pastry Masterclass

On June 17, HRC Culinary Academy will welcome one of the most recognized names in contemporary French pastry art – Luc Debove, Executive Pastry Chef at École Ducasse, for a special free masterclass in Sofia.

The event is organised as an exclusive preview of the “Advanced French Pastry with École Ducasse” program, which will take place at HRC Culinary Academy from September 7 to October 2, 2026.

École Ducasse is a world-renowned French culinary institute founded by legendary chef Alain Ducasse and, for the third consecutive year, has been awarded “World’s Best Culinary Training Institution.” The institute represents high professional standards and a modern approach to gastronomy education, combining technique, creativity, and hands-on practice.

Luc Debove is the holder of the prestigious Meilleur Ouvrier de France (MOF) Glacier distinction – one of the highest recognitions in French gastronomy, awarded to professionals with exceptional craftsmanship and contribution to the profession. Throughout his career, he has worked in some of the most prestigious pastry and hotel teams in France, including the Michelin-starred Grand Hôtel du Cap Ferrat – Four Seasons, where he led a team of more than 25 pastry chefs.

His professional journey includes numerous international awards, a World Champion title in ice sculpting, as well as extensive experience in French pastry, chocolate, viennoiserie techniques, and the training of professional pastry chefs.

During the masterclass, participants will have the opportunity to discover the philosophy and educational approach of École Ducasse, experience techniques and demonstrations from the world of modern French pastry, and gain a real understanding of the professional level of the upcoming 4-week program.

The “Advanced French Pastry with École Ducasse” program is designed for professional pastry chefs, bakers, restaurateurs, culinary students, and anyone looking to develop their skills at a high professional level. The training will cover modern French pastry, chocolate artistry, viennoiserie techniques, artisan bread production, and contemporary plated desserts.

Participation in the masterclass is free of charge and will be held in English. The places are limited and prior registration is required at info@hrcacademy.com

During the masterclass, Luc Debove will present two themed demonstration sessions dedicated to seasonal fruits and contemporary French pastry:

🍓 09:00 – 12:30 | Strawberry Inspirations
Modern techniques and desserts featuring strawberries

🍑 14:00 – 17:30 | Apricot Inspirations
Modern techniques and desserts featuring apricots

📍 HRC Culinary Academy, Sofia
📅 June 17, 2026
📩 Registration: info@hrcacademy.com