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              Ferrandi Paris

              THE FRENCH SCHOOL OF CULINARY ARTS AND HOSPITALITY MANAGEMENT
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              • Our School
                  • - Who are we?
                  • - Missions & Values
                  • - Teaching
                  • - Teaching staff
                      • - International partners and mission statement
                      • - Academic Exchange Program
                      • - Books FERRANDI Paris
                      • - FERRANDI Paris training restaurants
                          Toutes les actualités de l’école
                        • Our campuses
                        • International Programs
                            • FRENCH CUISINE
                              • Introduction to the Fundamentals of French Cuisine
                              • Intensive Professional Program in French Cuisine
                              • Advanced Professional Program in French Cuisine
                            • FRENCH PASTRY
                              • Introduction to the Fundamentals of French Pastry
                              • Intensive Professional Program in French Pastry
                              • Advanced Professional Program in French Pastry
                            • BREAD BAKING
                              • Introduction to the Fundamentals of Bread Baking
                              • Intensive Professional Program in Bread Baking
                            • CHOCOLATE MAKING
                              • Introduction to the Fundamentals of Chocolate and Confectionery
                            • Hospitality Management
                              • Bachelor in F&B and Hospitality Management
                              • Master of Science in Hospitality Management
                            • FOR COMPANIES & PROFESSIONALS
                          Toutes les actualités de l’école
                        • Press
                        • Alumni
                        • FAQ
                        • Contact us

                          Search form

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                            Summer closing

                            FERRANDI Paris is closed from 25th of July to 22th of August 2022. Our teams will be available from the 22th of August and remain contactable through the department's email addresses. All...
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                            FERRANDI Paris - Dijon Campus: Virtual tour

                            Check out our brand new FERRANDI Paris Campus located in the heart of the Burgundy region, at Dijon and meet our Head of Programs, Chef Stevy Antoine during this virtual tour! 

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                            Student Testimonial: Sion Kim, student in the Advanced Professional Program in French Cuisine at FERRANDI Paris

                            Meet Sion Kim and learn more about her experience at the Advanced Professional Program in French Cuisine at FERRANDI Paris ! 

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                            Master of Science in Hospitality Management 2022 : Registration open!

                            >> Apply now

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                            Becoming a chef - Episode 3: The Internship

                            Follow Vanessa Weber in this third and final episode of Becoming a Chef! Learn how she navigated her internship at Sucre Coeur, a pastry shop near the Sacred Heart Basilica, and what her plans are...

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                            French Cuisine
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                            Our news

                            -
                            06 JULY 2022 06/07/2022

                            To kick off our Summer 2022, enter the world of French Cuisine with a delicious recipe from our Introduction to the Fundamentals 3 weeks program

                            Magret de canard, pomme maxime et ratatouille,  Duroc veal medallion, cocotte potatoes* Recipe for 2 Duck Magret :  Duck magret:1 piece Salt / Pepper mill: To taste  Remove excess fat and vessels from the duck, and keep chilled Ratatouille   Olive oil/Salt/Pepper: As needed Chopped red onion: 1 piece Yellow courgette: 1 piece Green courgette: 1 piece Aubergine: ½ piece Red pepper: ½ piece Garlic: 1 clove Rosemary: 1 sprig  Finely dice all the vegetables to form a brunoise, then sauté them separately in a frying pan with olive oil. Combine all the vegetables once cooked, correct seasoning...
                            -
                            29 JUNE 2022 29/06/2022

                            FERRANDI Paris Summer Programs Graduation

                            To end our academic year on a high note, the graduation ceremony for our...
                            -
                            20 JUNE 2022 20/06/2022

                            Study Trip for our studens of the Intensive Professional Programs

                            To bring the Intensive Professional Programs February intake to a perfect...
                            -
                            03 JUNE 2022 03/06/2022

                            Tea time for our Our international students of the Advanced Professional Program in French Pastry

                            Our international students of the Advanced Professional Program in French...
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