MASTER MORE THAN COOKING
World's Best Culinary Training Institution in 2025
MASTER MORE THAN COOKING
World's Best Culinary Training Institution in 2025
Paid internships with 100% Placements
Faculties with 20+ years of experience
Study in India, continue in France or Singapore
École Ducasse, founded by the legendary Chef Alain Ducasse one of the world’s most celebrated culinary figures with an unparalleled 21 Michelin stars is internationally regarded as a benchmark institution for excellence in culinary education.
Recognised as one of India’s leading centres for culinary education, École Ducasse India at ISH offers a diploma pathway that blends classical foundations with contemporary innovation, preparing the next generation of chefs and culinary entrepreneurs for the opportunities of a rapidly evolving food industry.
ISH by numbers
~1400
Student campus community
60%
of students on need-based scholarships
100%
graduation employment rate for eligible graduates
1:1
40% male and 60% female students
80%
of faculty with ~10 years of industry experience
1:20
Faculty to Student ratio
Programmes breakdown
Know Your Faculty
Chef Aabhas Jain
Associate Director – Bakery & Pastry Studies
Chef Aabhas Jain brings extensive expertise in contemporary pastry, chocolate artistry, and culinary innovation, backed by a strong foundation in hospitality management and advanced training in food safety and patisserie. He has worked with leading hotels such as The Trident, Mumbai, gaining hands-on experience across pastry and bakery operations, and has collaborated with global brands including Valrhona, Elle & Vire, and Boiron on product development and modern pastry applications. Featured in So Good Magazine as the first Indian pastry chef to be showcased, he has pioneered India’s first Eggless Baking Programme and led professional training for teams across Marriott, The Park Hotels, and Compass Group. Chef Aabhas continues to mentor aspiring pastry chefs through a blend of technical mastery, research-driven practice, and creative exploration in the bakery and patisserie domain.
Chef Shikha Gupta
Assistant Professor - Bakery & Pastry
Chef Shikha Gupta brings over 14 years of specialised experience in bakery and pastry, along with five years of academic teaching at École Ducasse India at ISH. Her career spans leading luxury hotels, where she worked closely with expat and Michelin-starred pastry chefs and contributed to the pre-opening of The Oberoi Delicatessen & Patisserie and Le Cirque at The Leela Palace, New Delhi. As a departmental trainer, she has mentored trainees, apprentices, and young professionals, and continues to guide aspiring pastry chefs and entrepreneurs in the patisserie and bakery domain.
Frequently Asked Questions
Success Stories
Gypsa Pandita - DICA
I know I can make it to the leading names in the hospitality sector for a job or internship. That's the confidence & substance that ISH instilled in me.
Atrija Dutta - DICA
From the very first day, Ecole Ducasse India has been a source of constant support, helping me discover my strengths and guiding me on how to use them effectively. As a student, I’ve had the privilege of working alongside Michelin-starred chefs, an experience that offered a firsthand look into the intricacies of professional kitchens. These opportunities are more than just experiences—they’re lessons that shape us for the industry, teaching us the precision, passion, and resilience needed to succeed.
Sudhir Kumar - DIPB
Under the guidance of passionate chefs at ISH, I have honed pastry and bakery skills from basics to advanced levels, which empowers me to curate exquisite desserts with confidence and creativity.
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