Luc Debove Brings the Excellence of École Ducasse to HRC Culinary Academy

On June 17, HRC Culinary Academy welcomed Luc Debove, Executive Pastry Chef at École Ducasse and holder of the prestigious Meilleur Ouvrier de France (MOF) distinction, for an exclusive masterclass dedicated to contemporary French pastry.

The event brought together pastry professionals, bakers, culinary students, hospitality entrepreneurs, and pastry enthusiasts for a unique opportunity to learn directly from one of the most respected figures in French pastry education.

Organized as a preview of the upcoming “ French Pastry Arts with École Ducasse” program, the masterclass offered participants valuable insight into the philosophy, standards, and teaching approach that have made École Ducasse one of the world’s leading culinary institutions. Applications for the intensive 4-week program, which will take place at HRC Culinary Academy from September 7 to October 2, 2026, are now open.

Founded by legendary chef Alain Ducasse, École Ducasse has been recognized as the World’s Best Culinary Training Institution for three consecutive years. Its educational philosophy combines technical excellence, creativity, craftsmanship, and hands-on learning – principles that were clearly demonstrated throughout the masterclass.

Demonstration of Technique, Flavour, and Creativity

During the masterclass, Luc Debove presented several dessert concepts that showcased a contemporary interpretation of French pastry tradition and a strong focus on seasonal ingredients. One of the highlights was his interpretation of the classic Baba, paired with lemon balm ganache, strawberry jelly, Chantilly cream, and strawberry and lemon balm ice cream. Participants followed the entire process behind the dessert, from the preparation of each component to its final assembly and presentation.

Chef Debove also demonstrated Florentin Financiers and traditional Cannelés – iconic French pastries that impressed attendees with their precision, technique, and balanced flavours.

The second part of the masterclass focused on an apricot-based dessert featuring poached apricot, Linzer shortbread, milk mousse, amaretto ice cream, apricot soufflé, caramelised pecans, and soft caramel. The composition highlighted the combination of textures, temperatures, and techniques that define contemporary French pastry.

In addition to observing the preparation process up close, participants had the opportunity to taste all of the desserts and learn more about the thinking behind each recipe, ingredient selection, and flavour composition.

Sharing World-Class Expertise

Particular interest was generated by the demonstrations and discussions surrounding sugar work and ice cream development – areas in which Luc Debove is internationally recognised as an expert. As a World Ice Cream Champion and holder of the prestigious MOF Glacier title, he shared valuable practical insights into recipe development, texture management, and the creation of balanced dessert concepts.

With his openness, sense of humour, and passion for teaching, Chef Debove created a dynamic atmosphere that encouraged active dialogue and transformed the masterclass into a truly engaging professional experience for all attendees.

A Look into the Future of Pastry Education

Luc Debove’s visit is another step in HRC Culinary Academy’s ongoing commitment to providing students and industry professionals with access to international expertise, modern techniques, and world-class culinary education. For many participants, the masterclass was not only an opportunity to meet one of the most respected professionals in French pastry but also a chance to experience firsthand the educational philosophy of École Ducasse ahead of the launch of the “French Pastry with École Ducasse” program this September.

Events such as this demonstrate how professional education, practical demonstrations, and direct access to leading international experts can inspire the next generation of pastry professionals and contribute to the continued development of contemporary gastronomy in Bulgaria.

***MOF – standing for Un des Meilleurs Ouvriers de France – Glacier, is a prestigious French title for elite ice cream and dessert makers. It translates to “One of the Best Craftsmen of France” in the ice cream and sorbet category