Karine Hyon-Vintrou, Lifelong learning
From June 9 to 13, the 3rd United Nations Ocean Conference (UNOC3) was held in Nice, focusing on the protection of the marine environment from climate change, various forms of pollution, and the overexploitation of marine resources. How does École Ducasse, which trains 1,200 students each year in the professions of chef and restaurateur, raise awareness among this new generation about resource scarcity and the preservation of the seas, both in the kitchen and at the table? An interview with Karine Hyon-Vintrou, Managing Director of École Ducasse, whose Paris Campus has been partnered with Transgourmet since its opening in November 2020.
From June 9 to 13, the 3rd United Nations Ocean Conference (UNOC3) was held in Nice, focusing on the protection of the marine environment from climate change, various forms of pollution, and the overexploitation of marine resources. How does École Ducasse, which trains 1,200 students each year in the professions of chef and restaurateur, raise awareness among this new generation about resource scarcity and the preservation of the seas, both in the kitchen and at the table? An interview with Karine Hyon-Vintrou, Managing Director of École Ducasse, whose Paris Campus has been partnered with Transgourmet since its opening in November 2020.
DOES ÉCOLE DUCASSE FEEL CONCERNED BY THIS UNITED NATIONS OCEAN CONFERENCE, AND MORE BROADLY BY ENVIRONMENTAL ISSUES?
Yes, absolutely, these issues are at the heart of what we teach our students every day, such as sustainability, protecting the planet, and safeguarding the environment, especially the oceans. Today, our ambition as a school is to train future chefs who are not only entrepreneurs and managers, but also responsible citizens. Our educational approach is truly holistic. It goes beyond simply teaching high-level culinary techniques. We also teach them how to run a business and develop soft skills, while passing on a culture of taste and ethical commitment in this context of ecological transition.
IS THIS COMMITMENT NEITHER A “FANCY TOUCH” NOR A WAY TO GIVE IN TO THE CURRENT DISCOURSE?
No, not at all. In our case, this commitment is deeply rooted. We share the DNA of Chef Alain Ducasse, the founder of this school, which means a philosophy of sustainable, seasonal, and natural cuisine, with a reduction in animal proteins and a focus on plant-based ingredients, a reasoned approach to cooking. All of this naturally translates into an eco-responsible teaching method. We have an immersion restaurant certified by Ecotable, which reflects the school’s concrete environmental commitments. All of our Bachelor students are required to work in this immersion restaurant to fully grasp the real-world feasibility of the principles taught here.
IF WE LOOK CLOSER, HOW ARE THE THREATS TO THE OCEANS INTEGRATED INTO THE PROGRAMS AND TEACHING APPROACH?
The knowledge and management of fishery resources are an integral part of the courses. Students work with the list of endangered species to introduce them to seasonality. The school collaborates with Mathieu Chapel, a committed artisan, fisherman, and fishmonger involved in small-scale sustainable fishing. He teaches students about different fishing techniques so they can understand the impact each one has on seabed destruction and species reproduction. He also shows them how to build a relationship of trust between chefs and fishers. Students learn preparation methods with him, such as ikejime. The school also works with a fishmonger who teaches students techniques for aging and preserving products, with or without ice. Together, our fisherman and fishmonger train future chefs to choose and prepare lesser-known and underused fish such as hake, pollock, sardines, and mackerel, which are rich in omega-3 and therefore good for health. There is also real work done to teach students how to reduce waste as much as possible, including how to reuse bones and heads to make fish stocks or natural gelling agents. Our goal in the kitchen is to show students that ocean resources must be treated and preserved as something “sacred.” We constantly remind them that the seas and oceans are not supermarkets, and we do everything we can to guide them toward a more mindful and responsible approach.
YOU WERE BROUGHT IN TO ACCELERATE THE SCHOOL’S INTERNATIONAL REACH, BUT HOW DO YOU ENSURE THAT THE COUNTRIES YOU WORK WITH SHARE YOUR VALUES?
The courses are passed on to our partner schools. So when we engage in Thailand, India, the Philippines, or Abu Dhabi, we make sure the partner implements the same standards we apply here in France across our different campuses. Audits are conducted annually to ensure that everyone follows these same principles that are so central to our teaching. Of course, some countries find it a bit harder to apply them, simply because it's more difficult to source all the ingredients, for example. We’re about to open a branch in Kazakhstan, and we’re working closely with our partner to adapt the recipes so they don’t feel obliged to use ingredients with a high carbon footprint. Instead, they’re encouraged to find local alternatives.
DO YOU FEEL THAT THIS NEW GENERATION HAS A DIFFERENT VIEW ON ENVIRONMENTAL ISSUES, WITH A GREATER LEVEL OF AWARENESS?
Yes, absolutely. These young people between 18 and 25 were born into these concerns. They grew up with figures like Greta Thunberg. For them, protecting the planet and the oceans is no longer a question, it’s simply a fact, a reality. With young people, there’s always the complexity of thinking “we know what’s right for the environment,” but then, do we actually apply it to ourselves?
DO YOU FEEL THAT THIS GENERATION IS WORRIED ABOUT THESE ISSUES?
No, I wouldn’t say that our students are deeply worried, but rather committed and optimistic. We’re fortunate to be able to teach them a profession where all of this is very tangible, which allows them to immediately put their vision and intentions into practice. This is the generation that will help us embrace the ecological transition, because the issue of respecting resources is, for the students who make up this generation, an absolute truth.
Interview by par Jean-Pierre Montanay
Photos by Franck Juery
