Advanced Professional Program in French Cuisine
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.
Type of diploma
What do students think about this program?
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.
- 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
- Classes run from Monday through Friday.
- A general week includes 35 hours.
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.
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.
- 13,750 Euros (Tuition includes uniforms, course materials and excursions.)