Advanced Pastry Students hold Pop Up Event in FERRANDI’s Concept Lab
On Thursday, June 27th the students of FERRANDI Paris’s Advanced Professional Program in French pastry held a pop-up boutique in the School’s Concept Lab. Througout the 8-week program, students worked in groups to create a line of desserts to be sold. Following this year’s theme of ‘Summer Fruits’ students had to come up with seven different petits gateaux ideas, as well as 2 verrines.
The boutique concluded the two-month Advanced Professional Pastry course, designed to provide individuals with experience in French pastry with a set of advanced-level skills, as well as the possibility to experiment with flavours and textures, create new and innovative dessert concepts and learn modern decorative practices. The students learnt a huge range of techniques, from chocolate sculpture, to sugar work, and from wedding cakes to ice cream, all taught by FERRANDI’s expert teaching staff and prestigious guest chefs.
The pop-up was a complete success and the desserts were all well received across the board. The students really showed off their newfound mastery, creating desserts such as a square of quinoa mousse with mixed berry confit and praline croustillant, or a ‘Garden’ of cherry and matcha financier, in chocolate mousse and cherry marshmallow. All the students should be congratulated on not only having set up a successful pop-up, but for having really displayed the creativity and innovation that FERRANDI has to offer!
And, let us not forget to thank our guest chefs and in-house instructors who made it all happen : Stévy Antoine (FERRANDI chef-instructor), Jérôme Chaucesse (MOF Pâtissier Confiseur 2015), Franck Wenz (Optimize Consulting), Cyrille van der Stuyft (MOF Boulanger 2015), César Augustyniak (FERRANDI alumnus and MAF 2015) , and Edouard Hauvuy (FERRANDI chef-instructor).