News list
Monday 13 September 2021
Our brand new LivinFrance Parter!
Future international students at FERRANDI Paris will be able to get free, personalized guidance through procedures related to their arrival in France.
This brand new solution will enable students to obtain their visa, get housing insurance, open a bank...
Friday 23 July 2021
Our first class of Introduction to the Fundamentals
We had the pleasure of having over a 2 week course, 8 participants coming from different backgrounds and countries for the Introduction to the Fundamentals in Bread Baking.
During this short but intense adventure on our Parisian Campus, these "apprentis...
Tuesday 15 June 2021
Quick-fire for our Intensive Professional Program in French Cuisine !
The students from our Intensive Professional Program in French Cuisine sourced soon-to-be expired produce from our pantry and created 2 very creative menus to inaugurate the re-opening of French restaurants this Wednesday!
Over two days they collaborated...
Wednesday 09 June 2021
FERRANDI Paris receives the "Bienvenue en France Label"
The Bienvenue en France label is a sign of trust andcertifies the quality of the welcome given to international students on ourcampuses
The label is part of France's national attractivenessstrategy for welcoming international students, and distinguishes...
Wednesday 26 May 2021
The perfect Tea Time at FERRANDI Paris!
The art of Tea Time is not only reserved for the British royal court! Our Advanced Pastry Program students also wanted to give it a go!
They crafted a 5 course tea time menu with François Daubinet, the talented Pastry Chef at Fauchon. Each course was...
Tuesday 18 May 2021
Team Happy Bread
On Thursday, April 29th our Intensive Professional Bread Baking students graduated!
In this class of 12 students were two former Intensive Cuisine graduates, two Intensive Pastry graduates, a former Advanced Pastry student, four Americans, two Greeks, two...
Monday 03 May 2021
Discover the replay of Live cooking Demonstration with Chef Stéphane Jakic
In this recorded session, learn from Chef Stéphane Jakic how to prepare grilled salmon, braised fennel in a béarnaise sauce.
Béarnaise sauce is one of the most iconic sauces of French haute cuisine. It is made out of clarified butter emulsified in egg...
Monday 19 April 2021
Welcome to the new group for the Advanced Pastry Program !
We are thrilled to have welcomed this Monday a new group of students for the Advanced Professional Program in French Pastry!
Our students have started their two month journey into French Pastry, which will include famous Guest Chef demonstrations, such as...
Wednesday 14 April 2021
Demonstration by Chef Nicolas Guercio Pastry, Chef at the Lutetia Palace
On Friday, March 26th, the students of the Intensive Professional Program In French Pastry had the pleasure of welcoming at Ferrand Paris, Chef Nicolas Guercio, Pastry Chef at the Lutetia Palace for a demonstration marked by the upcoming spring days!
In...
Tuesday 06 April 2021
Special Snacking Session for our students in the Intensive Professional Program in Bread Baking
Gastronomy exists not only in fine restaurants but can also be magnified between two slices of bread.
Did you say bread ? That's right! Think: Bagel, Focaccia, Panini, sour dough bread, wrap, roll, tartine, baguette.... Each one has its specificities, its...