1. CA 305 ADF Advanced Culinary Arts Philosophy Alain Ducasse

2. PHILOSOPHIE DE LA CUISINE D’ALAIN DUCASSE / Kitchen phylosophie of Alain Ducasse
Taste – the guarantee and insurance of the original taste of a certain product or produce – THE PRODUCT IS THE STAR
Seasonability – choosing of the right product
Cooking methods – applying the right method to a product
Subjectiveness of taste – what’s correct or wrong and who decides
Origine of taste – terroir, keeping in mind the Mediterranean approach of
A. Ducasses’s cuisine

3. PHILOSOPHIE DE LA CUISINE D’ALAIN DUCASSE / Kitchen phylosophie of Alain Ducasse
Authenticity – choosing of the quality products according to the « terroir » region or taste of the region.
Terroir – products from the region – Authentic products from the region for regional based dishes
When, where, how and why are dishes authentic to a region
Cooking methditiods – adaptation into modern aproaches vs traditions
Special equipment in regards to traditional cooking methods and serving of dishes
Balance – the harmony of flavors and tastes of the various ingredients. No predominance of one flavor over another.
Complementing flavors – what goes with what and how to achieve a balance of flavors – use of 5 senses.
Seasoning – how much is too much? – keep the Mediterranean taste
Nutritional ascpects of a dish – how to keep nutrition within the products
Aesthetics/ presentation of a dish –
Balance of main ingredients

4. Mediterranean – the origin of the « Cuisine » of Alain Ducasse
PHILOSOPHIE DE LA CUISINE D’ALAIN DUCASSE / Kitchen phylosophie of Alain Ducasse
Texture – the play and alliance of raw and cooked products, strengthening and enhancing the taste of the same product 
Description of texture – understanding of texture
Importance of texture in a dish – mouthfeeel – different and contrasting textures within a dish – true to the products
Understand the products and the texcture that needs achived within in accordance to the dishes description (recipes)
Mediterranean – the origin of the « Cuisine » of Alain Ducasse
Products of the Mediterranean heritage of Ducasse – specifically France, Italy, Spain, North Africa
Inspiration of Mediterranean based products and culinary history
Usage of products of the Mediterranean in other cuisines – or not?
Eating habits of the Mediterranean
Menus and building of menus by Ducasse   

5. PHILOSOPHIE DE LA CUISINE D’ALAIN DUCASSE / Kitchen phylosophie of Alain Ducasse
Precision and Rigor -rigor in execution, accuracy and precision in cooking methods, preparation
Cooking methods
How the cooking methods complement the other parts of the philosophy
Standards – produce and cooking techniques – no short cuts
Ethnic of being a chef
How was the philosophy of AD developed and why? Is it really different from other chefs/countries
Tradition and Evolution - creative cuisine to serve the memories of a « terroir », origine or region.
Traditional methods vs modern cooking methods
Molecular gatronomie - or where do we go?
Creativity – How much does the AD philosophy allow? – How much of the traditional methods needs to be adhered to?
- Changes through taste and textures