14TH OCTOBER – RELEASE OF THE FIRST FERRANDI PARIS CHEF’S DICTIONARY BY BPI (BEST PRACTICE INSIDE)
FEBRUARY 2020: Intensive / Advanced and NEW Combined Professional Programs in Bread Baking, Cuisine and Pastry. REGISTRATION OPEN!
We have now opened our Registration for the FEBRUARY 2020 intake.
FERRANDI PARIS LAUNCHES ITS 3RD MOOC IN CULINARY DESIGN
Course start date: 4th Nov 2019. Sign up now!
FERRANDI Paris' new book "Chocolate" to be released October 16th by Flammarion
Everything you need to know about chocolate - from techniques to gourmandise! Discover all the basic skills to master the art of chocolate, and to make recipes by FERRANDI's patisserie chefs.
Publication of "The big book of culinary marketing"
Graduation Ceremony for FERRANDI Paris' international and Bachelor students
FERRANDI PARIS: FIRST PARTNER SCHOOL OF THE GUILLAUME GOMEZ INSTITUTE OF EXCELLENCE
Advanced Pastry Students hold Pop Up Event in FERRANDI’s Concept Lab
Le Monde Advanced Professional Diploma in Culinary Arts (Greece)