News list
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...
Friday 26 March 2021
A brand new FERRANDI campus in Dijon
Nestled in the Bourgogne region, right outside the heart of the city of Dijon, our brand new campus will be part of the brand Cité International de la Gastronomie et du Vin and boasts 750 square meters of professional kitchens.
The Cité will house...
Thursday 07 January 2021
FERRANDI Paris launches its first “Live Cooking Demonstration”!
As a foretaste of Christmas, the international programs department of FERRANDI Paris offered us a magical moment on December 16th, where prospective students and alumni were able to take part, live, in the realization of a festive cooking recipe.
On the...
Thursday 17 December 2020
Students of the International Advanced Program in Pastry followed a workshop in culinary photography with Aline Gerard
The "Jedi" of the International Advanced Program in Pastry discovered "the light side of the Force" during a culinary photography workshop with Aline Gerard.
In several of our training programs, modules are included specifically to awaken learners'...