Alumni Trajectories : Zach Sperber, Intensive Professional Program in French Cuisine Graduate, Class of 2018

On his words:

Key takeaways from FERRANDI Paris

FERRANDI Paris was a transformative stepping stone in my career as a chef. Through the experience of working in a challenging but also stimulating kitchen environment, I learned essential culinary skills and cultivated a strong work ethic. The hands-on education was invaluable as it effectively prepared me for future work in live restaurant settings. Following FERRANDI, I entered the restaurant industry feeling confident and set up for success.

Internship Experience

While learning the fundamentals of working in a kitchen was one of the most applicable takeaways, my experience at FERRANDI Paris wasn’t simply educational.  I was immersed in the world of French cuisine and culture with training from expert chefs who had connections to many prestigious French restaurants. By incorporating their real-world experiences into the training, they provided me with the cultural context of the French restaurant system. This proved immensely helpful when I went on to cook in Michelin-starred kitchens, as I felt familiar with the restaurant workflow. Overall, FERRANDI’s chef instructors were deeply invested in my success and committed to helping me pursue my goals. While I was challenged, I also felt incredibly supported throughout the entire training.
As part of the program, I completed 6 months of an internship to obtain restaurant experience. FERRANDI’s instructors helped me leverage my strengths and identify opportunities that would best pair with my unique culinary talents. The school places a great emphasis on the internship which is reflected in their efforts to match students with opportunities that align with their specific skill sets. As such, I met with chefs individually to assess my progress and discuss relevant opportunities. One of the outcomes I am most grateful for was my internship placement at Arpège. Arpège is a 3 Michelin-star, world-renowned restaurant in Paris headed by the acclaimed chef Alain Passard. One of my most influential chef instructors, Sébastien de Massard, recognized my talent and encouraged me to apply. His mentorship, guidance, and confidence in my abilities inspired and motivated me to pursue, and ultimately land, this coveted internship. Arpège ended up being one of the most impactful experiences in my culinary career. From cooking alongside Chef Passard to prepare exclusive farm-to-table dinners at his famous garden, to working on big sponsored events, I learned more than I could have ever imagined. At Arpège, I worked all 3 stations - garde manger, meat, and fish -  and I was promoted to work commis stations halfway through my internship. Because of my top performance, Arpège recommended me to Mirazur to work as a saucier, which ended up being my next job.

What do I Miss the Most

There are two aspects of FERRANDI that I miss equally, so I will mention both. First, FERRANDI’s international program opened the door to meet people from all over the world with a diversity of backgrounds, cultures, and experiences.  I miss the people and forming relationships with them. The second aspect I miss has to do with the training experience itself. FERRANDI had us working on something different every week, so we really got to dive deep into a specific area of cuisine. I love learning new cooking techniques, so this fueled my curiosity and helped me stay engaged.

What Do I Do Today

In 2020, I founded BONDLE, a wine brand that specializes in selling natural French wines in magnum format, in a seasonal collection. I currently reside in Los Angeles, where I am focused on building my growing startup. While working as a professional chef in some of France’s most prestigious restaurants, I witnessed the incredible power of food and beverage to building relationships, enhance communal experiences, and extend the enjoyment of life’s most precious conversations and celebrations. As implied by the name, BONDLE is centered around bringing people together to celebrate with generous magnum wines.

Using the Skills I Have Learned

The discipline I acquired working as a chef has undoubtedly been a fundamental part of my entrepreneurial journey that enabled me to launch and run my wine business, BONDLE.
I attribute many of my entrepreneurial/managerial skills to my experiences working in the fast-paced environments of restaurant kitchens, where I developed a combination of grit, passion, and leadership. From the beginning, FERRANDI instilled in me the persistence to pursue my goals in spite of competition and obstacles. Additionally, as both a culinary student and chef, I worked long hours efficiently fulfilling a variety of kitchen tasks. Apart from cooking, I was responsible for training new hires, inventory management, and managing the workflow. Wearing so many different hats challenged me both mentally and physically, preparing me to step into my new role as an entrepreneur. Multi-tasking and time-management are crucial skills when running a startup that I was grateful to have acquired during my culinary training.

We loved learning more about Duyen’s experience and finding out she is exporting the French Savoir-Faire in Wine to the United States! 
If you want to learn more about our FERRANDI Paris International Programs, feel free to contact us at ferrandi-international@ferrandi-paris.fr