While Food Network foodies might throw around names like Bobby Flay, Jamie Oliver, Mario Batali and even Emeril Lagasse, those who know who’s who in the industry might name Gordon Ramsay, Joël Robuchon, Ferran Adria, Heston Blumenthal or even the legendary Paul Bocuse.

But if the question was, who is the most prolific and globally influential chef in the world today, if your answer was Alain Ducasse, you wouldn’t be far wrong.

Alain Ducasse is not just a legendary chef but is now a global brand. Besides having up to 12 Michelin stars and becoming the first chef to simultaneously own restaurants carrying three Michelin Stars in two cities, Ducasse is at the helm of Groupe Alain Ducasse which operates more than 25 restaurants around the world, four country hotels with restaurants, a training center for professionals (ADF – Alain Ducasse Formation) and a cooking school for amateurs in both Paris and Tokyo. In addition, Ducasse also works for the European Space Agency to develop astronaut meals to be taken into space and has also authored numerous books, with the most famous being Alain Ducasse Culinary Encyclopedia.

And now, the historic liaison between Alain Ducasse Formation (ADF) with the hospitality management school, Enderun Colleges, which aims to elevate the culinary education the Philippines, puts the country in the Ducasse’s vast gastronomic universe.

A new culinary arts program developed by Alain Ducasse Formation expressly for Enderun Colleges will be available to students in June. Based on the Alain Ducasse cooking philosophy, the program will offer students the most advanced cooking techniques needed to excel in the culinary field.

Says Nicolas Toulliou, head of international training development of Alain Ducasse Formation, Groupe Alain Ducasse, "ADF is a professional training center which bring its culinary vision in different place all over the world. All the ADF teachers are professional chefs, who have worked in the Alain Ducasse restaurants, and who want to provide the best quality for the courses developed by ADF. ADF has also developed different partnerships with cooking schools and universities, and now offer cooking programs in Mexico, Japan and Brazil."

In deciding to partner with Enderun, Toulliou added, "ADF has decided to work with Enderun because we both share the same vision of excellence and quality. Enderun will make sure that the Alain Ducasse philosophy will be respected. Enderun, like ADF, wants to offer the students the most adapted cooking program, meeting the needs of the culinary world. "

"ADF will bring to the students its professional vision of the culinary arts. The students will learn advanced cooking techniques to be able to work for international companies and prestigious restaurants. The students will also have the opportunity to go on an internship in some Alain Ducasse restaurants all over the world."

Part of this partnership is the involvement of ADF experts on the layout of the new kitchens now under construction in Enderun’s Fort campus located in McKinley Hill. Even the selection of the various cooking equipment required in these kitchens will be monitored in order to offer the students the most professional environment for the practical courses. Enderun Colleges’ program of study that leads to a bachelor’s degree in international hospitality management (BS-IHM) offers students the option to pursue either hotel administration or culinary arts.