News list
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....
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...