- Classes run from Monday through Friday.
- A general week includes 35 hours.
- Retracing the History of French Gastronomy and Table Arts :
Important influencers, past and present ; service, table arts and gastronomy ; emblematic dishes
- Culinary Trends, Restaurant Management Basics
- Creative Plating
Contemporary plating styles and techniques, choosing tableware and valorizing dishes
- Culinary Creativity
The creative process, from inspiration to the creation of a new recip
- Revisiting the Classics
An exercise to stimulate culinary creativity
- Culinary Modules
Amuse-Bouches, Appetizers, Meats & Fish, Healthy & Natural Cooking
- Recipe Creation
Throughout the program, participants will work on an individual recipe creation project, with input from experts and inspiration from the program content; during the final week, participants will produce their recipes and present them to a jury
- Applicants must have a minimum of one year of professional experience in the culinary field and/or justify a significant level of training in cooking or pastry to apply.
- Hold a high-school level diploma
- Speak English fluently
- April 6th - June 3rd, 2022
- October 2022 (TBD)
If you are a culinary professional or trained in cuisine, this is an exciting opportunity to perfect your skills, enhance your creativity, find your own culinary style, and discover the latest trends and techniques.
Follow 8 weeks of highly practical training with input from prestigious chefs such as Fabrice Desvignes, Jérôme Le Minier and Gaël Orieux, then put your new-found skills to practice during a 2-month internship in one of the top establishments in Paris.
8 weeks (280 hours) + optional 2 month internship
Type of diploma
Language of Instruction
All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation). Course materials will be in English.
Although knowledge of the French language is not a requirement to be admitted to the program, it is important for the internship and more generally for daily life in Paris.
This program has been designed for professionals and confirmed or aspiring restaurant entrepreneurs interested in taking their culinary knowledge and skills to a new level. Through a balanced mix of expert insights and hands-on practice with high-level chefs, participants will be given the tools and knowledge to take their careers to the next step.
Instructors and Guest Chefs
A team of talented chef-instructors and prestigious chefs and experts will contribute their personal expertise to this program. They have been selected based on their industry and teaching experience as well as for their unique culinary styles and identities.
Son and grandson of Michelin-starred restauranteurs, he takes his first steps as a chef during his holidays in the family restaurant. After a short training period he continues to train in several establishments including Georges Blanc.
He then worked in Switzerland and with Bernard Ravet, starred Chef before joining one of the most important French Institutions in 1999 and obtaining the Bocuse d'Or in 2007. He then chose to pass on his skills by integrating the faculty of FERRANDI School in 2011, in parallel to his duties. In 2015 he became Meilleur Ouvrier de France.
Only four Chefs are both MOF and Bocuse d'Or in the world, and Fabrice is one of them.
Jérôme Le Minier
Jérôme Le Minier, Meilleur Ouvrier de France (MOF), has worked as chef for the Senate since 1999.
Awarded the Académie Culinaire's international Trophy in 2003, he made his début at the Plaza Athénée in Paris, and later went on to Bernard Loiseau and the Tour d'Argent.
The remarkable career of FERRANDI Paris graduate Gael Orieux has led him from the Toit de Passy to the Meurice, via Paul Bocuse, Lucas-Carton, Taillevent and the George V, working alongside modern and classical chefs alike. In 2005, at the age of 32, he took the plunge and opened Auguste, his own restaurant in the famous 'quartier des ministères', which now holds a Michelin star.
Admission and timetable
To be considered for admission, you must :
Two intakes per year: