News list
Tuesday 18 January 2022
Graduation for our international students !
Graduation for our international students who followed our Introduction to the Fundamentals of French Pastry program !
Students coming from all over the world, all walks of life, making a real connection during their short but sweet Pastry programme in...
Friday 14 January 2022
FERRANDI Paris : The Intensive Professional Program in Bread baking students celebrate french tradition of the "galette des rois"
We kick off the month of january with the celebration of the Galette des rois: Made of puff pastry with cross cuts and baked in the oven, in which a lucky charm is hidden, it is usually filled with frangipane, a cream made of sweet almonds, butter, eggs...
Monday 03 January 2022
Welcome to FERRANDI Paris!
Welcome to all our new students from all over the world to attend our Introduction to the Fundamentals of French Pastry and Cuisine Programs !
A two-week course taught entirely in English, specifically for food enthusiasts, aspiring entrepreneurs or...
Friday 10 December 2021
FERRANDI Paris : Graduation of the Advanced Professional Programs students!
Our students of the Advanced French Pastry and French Cuisine completed their program this week after an intense 2 month training! Eliza Misiewicz-Cogitore, Director of International Relations delivered a heartwarming speech at the graduation ceremony for...
Friday 10 December 2021
Demonstration by the chef and Meilleur Ouvrier de France baker Joël Defives
Demonstration by the chef and Meilleur Ouvrier de France baker Joël Defives for our international students of the Intensive Professional Program in French Bread Baking!
On the programme: Viennoiseries and Snacking!
Zebra bread, Foccacia, Slice of...
Tuesday 23 November 2021
Former Intensive Professional Program in French Cuisine student lands a Michelin Star!
Former Intensive Professional Program in French Cuisine, Alex Tsiotinis's CTC Restaurant in Athens just received its first Michelin star! The Michelin guide applauds "the ambitious chef-owner of this elegant, intimate restaurant enjoys exploring and...
Thursday 18 November 2021
It's Beginning to Look like Christmas.... in our Intensive Professional Program in French Pastry
It's beginning to look a lot like Christmas! This week and for three days, our Intensive Professional Program in French Pastry students worked with Valrhona white chocolate, milk chocolate and dark chocolate. They learned about the dipping and tempering...
Thursday 18 November 2021
MOF Chef Joël Defives Teaches on the Intensive Professional Program in Bread Baking
This week, our students in the Intensive Professional Program in Bread Baking were joined by MOF, Joël Defives for two days to delve into the world of viennoiseries and snacking. Focusing on delicacies such as brioche, panettone, pain au chocolat and...
Monday 15 November 2021
Former FERRANDI student, Chef Hugo Souchet shares his know-how with our Intensive Cuisine Students
Last week, former FERRANDI student (Tecomah campus), Chef Hugo Souchet, came back to his alma mater to share his expertise with our current students on the Intensive Professional Program in French Cuisine. Since graduating in 2007, Chef Souchet has risen...
Monday 15 November 2021
A week of Eclairs and Royal Cake for our students on the Intensive Professional Program in French Pastry
Last week, our students in the Intensive Professional Program in French Pastry flexed their skills and crafted scrumptious éclairs as well as Royal cakes. Eclairs are iconic French pastries which can be found in any corner bakery and pastry shop in France....