- a summery amuse-bouche based on fresh fruits, vegetables and feta cheese
- a main dish using dorado fish, with garnishes selected from a “basket” of seasonal produce
Le Monde Advanced Professional Diploma in Culinary Arts (Greece)
The joint program between FERRANDI Paris and Le Monde Institute for Tourism Studies (Athens, Greece), the Advanced Professional Diploma in Culinary Arts, 2019 edition, has just ended and a new batch of 6 graduates received their diplomas on July 5th 2019 at FERRANDI Paris.
This 7 week program, taught by chef-instructors from both schools, is geared to young culinary professionals to provide them with advanced skills and techniques and to expose them to contemporary French cooking.
The last week of the program, held at FERRANDI Paris and coordinated by FERRANDI Paris chef-instructor Stéphane Jakic, brings in prestigious guest chefs who work with the Greek chefs and share with them their culinary styles, tricks and secrets. This year, Jérôme Le Minier (MOF), Gaël Orieux (FERRANDI alumnus and chef of the 1 star Michelin restaurant Auguste) and Philip Chroniopoulos (chef of 1 Michelin star restaurant Palais Royal) shared their best recipes with the Advanced Professional Diploma participants.
On the final day, an exam was held during which chefs were required to prepare two creative dishes :
Their creations were judged by a jury of professionals who rated the dishes based on quality of presentation, taste and originality.
The new graduates are back on the job with new inspirations and skills gained during their training !