Meet Guest Chefs at FERRANDI Paris International Programs!


    As part of the Intensive and Advanced Professional Programs, our international students have special demonstrations with top guest chefs. Among these talented professionals, we’ve had the pleasure to witness last month the magic of: 


    A lover of the land, Chef Philippe Mille, Meilleur Ouvrier de France (MOF)*, is often considered as a gifted chef. Passionate about cuisine from an early age, he was immersed in the love of the farm and the scent of garden vegetables. 
    He won the (French) National Artistic Cooking Competition in 2008 and the Bocuse de Bronze in 2009, he was named Best Worker in France in 2011 and Grand Chef Relais et Châteaux in 2011. In the same year, he was awarded his first Michelin star, followed by a second in 2012.
    Contacted by the Gardinier family in 2009, the starred chef took over the kitchens of the Gastronomic restaurant Le Parc and the Brasserie Le Jardin in Reims, France. 

    In 2017, Philippe Mille opened his first restaurant in Tokyo in collaboration with the Hiramatsu group. The chef offers French cuisine in harmony with delicious champagnes, always respecting the Japanese terroir and savoir-faire.

    Check out below some of the delicious dishes our students were able to produce during Chef Philippe’s demo session: 


    "Create, exchange and share" is the motto of Bread Baking Chef Cyrille Van der Stuyft, MOF. With his unfailing determination, he believes that he has many things to share and as many things to discover. 
    An expert in the making of viennoiseries, his creations are remarkably precise and aesthetic. In 2015, at only 27 years old, this young enthusiast won the prestigious title of Meilleur Ouvrier de France (MOF)*. 
    Cyrille has a diverse experience, starting his career as a bakery worker, company manager, demonstrator technician, and then teacher in Chartres, France. Chef Cyrille is now a consultant/demonstrator in France and abroad.


    The baking expert shared his precious skills with our Advanced Pastry students who were enthusiast to create a pecan pie, a cranberry chocolate sweet or even a cappuccino brioche! Yummy! 

    Look at these mouth-watering pieces of art: 


    Last, but not least, our students had the chance to learn from one of the greatest talents of his generation. Chef Julien Alvarez has succeeded in winning a number of prestigious titles, including World Pastry Champion in 2011, and Best Hopeful Pastry Chef for Desserts in 2014. 
    For him nothing is impossible, he was Executive Pastry Chef at Peninsula Paris and Café Pouchkine, and then jumped into the opportunity of working next to Eric Frechon, MOF and 3 Michelin stars Chef at Le Bristol. As this wasn’t impressive enough, Chef Alvarez has recently joined the prestigious Maison Ladurée, as International Head of Pastry Creation. 

    The talented Chef shared the secrets of his excellent Black Sesame St Honoré, Baba Limoncello and other precious pastries with our Intensive Professional Program in French Pastry’ students. The very complete demo, included lessons on how to adopt ethical sourcing, prioritize local food networks and focus on healthy and pure creations. 

    What’s a MOF?    

    MOF stands for « Meilleur Ouvrier de France ». It’s a title awarded through a contest created in 1924 to reward professionals for their high level of qualification. It required months – or even years – of preparation, carrying an important historical heritage and serving as a mirror of excellence. Outstanding professionals achieving this title have a reward ceremony at the Élysée Palace, in the presence of the French President. Have you noticed anything on the MOF Chef’s Vest that might represent this title? ;)