World Champion and MOF Titleholder Luc Debove Hosts Advanced Pastry Masterclass at Yeditepe University

Renowned chefs and executives from École Ducasse, one of France’s most prestigious pastry institutions, visited Yeditepe University’s Department of Gastronomy and Culinary Arts to deliver advanced training sessions. Among them was Chef Luc Debove—World Champion and Director of the École Nationale Supérieure de la Pâtisserie (ENSP)—who holds the prestigious Meilleur Ouvrier de France (MOF) title. Through his engaging masterclasses and seminars, Debove inspired young culinary talents with a curriculum that emphasized technical precision, creative vision, and international kitchen discipline.

In hands-on workshops focused on chocolate, confectionery, and dessert architecture, students explored key topics such as flavor balance, presentation aesthetics, and product durability. The training sessions, held on Yeditepe University’s Ataşehir campus, also featured insights into Debove’s expertise in the art of ice sculpture—a field in which he has also earned championship titles. He shared a video presentation of his award-winning ice sculptures, highlighting the idea that gastronomy thrives not only on taste and technique but also on visual artistry..

DAMICO: "OUR STUDENTS ARE GAINING GLOBAL RECOGNITION

Thibaut Damico, Director of École Ducasse, announced that the partnership with Yeditepe University is approaching its 10th anniversary continued his words as follows: ““Our initial goal was to help students reach the highest level in chocolate and pastry arts. Seeing their progress brings us immense joy. Over the years, we’ve carried out many successful projects with Yeditepe. This year, for the third time, we’ve brought in a world champion and MOF chef for the masterclass. Students had the unique opportunity to learn directly from Chef Luc Debove—one of the best in the world.

Experts in pastry arts remain rare worldwide, so we aimed to open new doors for young talents through proper training. By teaching the latest French techniques with Chef Luc, we’re equipping the next generation with the skills to become influential professionals globally. Yeditepe students who receive pastry training in France now stand out even more in major cities across the U.S. and Europe. We’re delighted to be in Turkey and look forward to celebrating our 10th year of collaboration. We also plan to host a Turkish Cuisine Masterclass at École Ducasse in the near future.”

DEBOVE: "TO GROW, TASTE AS MUCH AS YOU CAN"

Chef Luc Debove explained the significance of earning the MOF title::

““MOF is the highest individual distinction a chef can receive in France—and it’s extremely difficult to earn. While world championships are often team-based, MOF is entirely personal. Held every four years, the competition awards the title to the top chefs in fields like ice cream, chocolate, culinary arts, and pastry. Those who win are honored by the French President at the Élysée Palace, and only MOF chefs are entitled to wear the official tricolor collar on their chef’s jacket, like the one I’m wearing now” Expressing his gratitude for being in Türkiye and at Yeditepe University, Debove added::

“My advice to students is to never stop developing themselves. Progress comes from questioning your achievements. If you truly want to become a great chef, work on refining your palate through constant tasting. Sustainability is also key in today’s culinary world—managing ingredients and techniques wisely ensures better resource use. And let’s not forget the role of AI, which is becoming increasingly valuable in recipe development and design. In the future, AI will play a major role in pastry arts.”

ÖZİLGEN: "WE WILL HOST A TURKISH CUISINE MASTERCLASS IN LYON THIS NOVEMBER"

Prof. Dr. Sibel Özilgen, Head of Yeditepe University’s Department of Gastronomy and Culinary Arts, provided insights into the institution’s partnership with École Ducasse:

“As part of this dual-education collaboration, we send our pastry-focused students to France every summer for an intensive six-week training. Each year, École Ducasse chefs also visit our university to conduct masterclasses. This year, we’re taking a step further—our faculty chefs will travel to France to host two separate Turkish Cuisine masterclasses: one for French students and another for international participants. We believe this cultural exchange adds immense value to our program and to global gastronomy as a whole.”