News list
Wednesday 10 November 2021
MOF Ludovic Richard gives a 3 day Masterclass to our Intensive Professional Program in Bread Baking Students
Last week, our Intensive Bread Baking students had the honor of learning with the Meilleur Ouvrier de France baker, Chef Ludovic Richard, guided by Chef Didier Chaput. Having completed the CAP as well as further qualifications such as a Masters...
Friday 29 October 2021
Croque en bouche : A technical and fastidious demonstartion by Simon Bienvenu with the Advanced French Pastry students
The "apprentis-Chefs" of the Advanced French Pastry program's skills were put to a test with this two day long demonstartion by Pastry Chef Simon Bienvenu. They made several decorated confectionery called "Croquembouche" made of custard cream, nougatine,...
Friday 29 October 2021
Cold Cuts: Discovering the French terroirs with the Charcuterie buffet at FERRANDI Paris
The Students of the Advanced French Cuisine program have concocted a series of cold cuts linked to our french regions such as the meat lamb from Pezénas, the pork and duck rillette or the marbled ham of burgundy. Such fine dishes were revisited to add an...
Friday 22 October 2021
Viennoiserie display with Chef Cyrille Van Der Stuyft and the Advanced French Pastry students
Brioche cappuccino, croissants bicolores or vanilla and chocolate focaccia bread were on display last friday during the demonstration for the Advanced Professional program in French Pastry students from Chef Cyrille Van Der Stuyft, Meilleur Ouvrier de...
Friday 15 October 2021
FERRANDI Paris : New batch of students for the Advanced French Pastry and French Cuisine program!
On the first day of this month, FERRANDI Paris welcomed the new international students to the Advanced Professional Programs in French Pastry and Advanced Professional Program in French Cuisine!
These courses are designed for professionals looking to...
Friday 15 October 2021
FERRANDI : Easy Accomodation on our Dijon Campus!
Located in Burgundy, right next to the heart of the famous city of Dijon and less than a mile away from the vineyards, our brand new campus will be part of the new Cité Internationale de la Gastronomie et du Vin, and will have 750 m2 of professional...
Friday 15 October 2021
FERRANDI Paris's students in French Pastry : a full set of tarts
Pies were in the spotlight this Friday afternoon, an important theme in the Advanced French Pastry students' programme. The students were able to showcase their skills and refinement with a series of fruity pies that were as exquisite visually as they were...
Friday 08 October 2021
Demo with Shangri-La's Pastry chef Maxence Barbot for the intensive professional program in French Pastry students
On Monday, our students on the Intensive Professional Program in French Pastry had the pleasure to meet the Pastry Chef Maxence Barbot !
For a whole day, the Chef made his signature pastries in front of our students! From lemon cake to caramel cookies...
Friday 08 October 2021
Visit of Moulin Bourgeois for our Students in the Intensive Professional Program in Bread Baking
Didier Chaput's apprentices left at dawn last Friday morning for Seine et Marne, in the Petit Morin valley, to visit the premises of Moulin Bourgeois, a four-generation-old family business producing flour that is well known in the world of artisanal...
Friday 01 October 2021
An Afternoon of MilleFeuille and Torsades in the Intensive Professional Program in Pastry and Bread Baking
This week, our students from the Intensive Professional Program in Bread Baking made some Torsades Suisses, a viennoiserie consisting of a brioche dough filled with vanilla custard and chocolate chips. They were supervised by their Chef Instructor, Didier...