On the 4th April 2023, FERRANDI’s international class "Intensive Professional Program in French Cuisine" worked under Stephane Jakic and Frederic Lesourd in the kitchen of one of FERRANDI’s prestigious application restaurants called Le Premier.

The students taking part in this 16-week long international intensive program worked with French CAP students to help prepare lunch for Le Premier’s customers. 

This application restaurant allows our students on international programs to put their hard-earned skills into practice in a real life restaurant setting. Not only does this develop our students’ practical expertise in cooking for real customers, but it prepares them for a potential 3-6 month long internship after their studies, or even beyond in their professional careers.   

FERRANDI Paris was honored to receive a visit from Carole Grandjean, Minister for Professional Education and Training, at the Saint-Gratien campus.

The Minister was able to discover the school, the students and discuss with them their career paths, apprenticeships, and their aspirations for the future.

We are also proud to have welcomed Madam Minister to the Le Catinat application restaurant, where she was able to appreciate the students' talents in cooking and service.

We would like to thank the Minister for this visit, which took place in the presence of Philippe Court - Prefect of the Val-d'Oise, Julien Bachard - Mayor of Saint-Gratien, Pierre KUCHLY - President of the Chamber of Commerce and Industry of the Val-d'Oise, Stéphane HEIT - President of the CPME Grand Est and Vice-President of the CPME Nationale, Thomas Jeanjean - Director General of the Paris Ile-de-France Chamber of Commerce and Industry in charge of Education, Richard Ginioux - General Manager of FERRANDI Paris, Laure DUBOIS-IMBERY - Deputy Director in charge of Initial Training and Training Administration at FERRANDI Paris.
 

FERRANDI Paris a eu l'honneur de recevoir la visite de Carole Grandjean, Ministre déléguée chargée de l'Enseignement et de la Formation professionnels, au sein du campus de Saint-Gratien.

La Ministre a pu découvrir l'école, les élèves et échanger avec eux sur leurs parcours professionnels, l'apprentissage et leurs aspirations pour l'avenir.

Nous sommes également fiers d'avoir accueilli Madame la Ministre au sein du restaurant d'application Le Catinat, où elle a pu apprécier les talents des étudiants en cuisine et en service.

Nous tenons à remercier Madame la Ministre pour cette visite, qui a été réalisée en présence de Philippe Court - Préfet du Val-d'Oise, Julien Bachard - Maire de Saint-Gratien, Pierre KUCHLY - Président de la Chambre de Commerce et d'Industrie départementale du Val-d'Oise, Stéphane HEIT - Président de la CPME Grand Est et Vice-Président CPME Nationale, Thomas Jeanjean DGA Chambre de commerce et d’industrie de région Paris Ile-de-France en charge de l'Education, Richard Ginioux - Directeur général de FERRANDI Paris, Laure DUBOIS-IMBERY - Directrice Adjointe en charge de la Formation Initiale et de l'Administration des Formations de FERRANDI Paris.

On April 18, FERRANDI Paris had the pleasure of hosting Act II of the 2023 edition of the Olivier Roellinger Competition: "European Professionals" category.

Co-founded by Ethic Ocean, FERRANDI Paris, the Dinard hotel school and the Relais & Châteaux association, this competition is aimed at young chefs and future restaurant professionals who are committed to the preservation of fish resources.

Congratulations to the twelve candidates, who impressed the jury members with their talent and commitment to sustainability.

Congratulations to the winners:

• 1st prize:
  • Maxime Szczepaniak, Auberge de Boffres
     
• 2nd prize to ex aequo :
  • Guillaume Heurtin, Mandarin Oriental Paris
  • julien baradel, Restaurant MAJU, La Turballe
     
•  3rd prize :
  • Ambroise Sigaud, Les Agitateurs, Nice

We are convinced that these young restaurant professionals will play a key role in the preservation of fisheries resources. Congratulations again to the winners and to all the participants.

Ce 18 avril, FERRANDI Paris a eu le plaisir d'accueillir l'Acte II de l'édition 2023 du Concours Olivier Roellinger : Catégorie « Professionnels d’Europe ».

Co-fondé par Ethic Ocean, FERRANDI Paris, le lycée hôtelier de Dinard et l’association Relais & Châteaux, ce concours s'adresse aux jeunes chefs cuisiniers et futurs professionnels de la restauration qui sont engagés pour la préservation des ressources halieutiques.

Bravo aux douze candidats, qui ont impressionné les membres du jury par leur talent et leur engagement en faveur de la durabilité.

Félicitations aux lauréats :

• 1er prix :
  • Maxime Szczepaniak, Auberge de Boffres
     
• 2ème prix à ex aequo :
  • Guillaume Heurtin, Mandarin Oriental Paris
  • julien baradel, Restaurant MAJU, La Turballe
     
• 3ème prix :
  • Ambroise Sigaud, Les Agitateurs, Nice

Nous sommes convaincus que ces jeunes professionnels de la restauration joueront un rôle clé dans la préservation des ressources halieutiques. Encore bravo aux lauréats et à tous les participants.

FERRANDI Paris est heureuse de vous annoncer la publication de l'article "Approche de la phase startup et performance de l'entreprise : le cas d'entrepreneurs du secteur de la consommation alimentaire hors domicile" en version française dans La Revue de L'Entrepreneuriat, par Nathalie Sarrouy-Watkins, Enseignante Chercheuse en entrepreneuriat dans notre école et de A. Mbengue.

Un article qui explique comment la recherche montre qu'un mode de comportement hybride adopté en phase startup est plus performant que les modes effectual et causal, durant les phases startup, de croissance et de maturité des entreprises du secteur de la CAHD. Et plus globalement, que les choix comportementaux en phase startup influencent la performance des entreprises tout au long de leur vie.

La sortie internationale de l'article est prévue pour très  bientôt !

FERRANDI Paris is pleased to announce the publication of the article "Approche de la phase startup et performance de l'entreprise : le cas d'entrepreneurs du secteur de la consommation alimentaire hors domicile" in the French version of La Revue de L'Entrepreneuriat, by Nathalie Sarrouy-Watkins, Research Professor in entrepreneurship at our school and A. Mbengue.

An article that explains how research shows that a hybrid mode of behavior adopted in the startup phase is more efficient than the effectual and causal modes, during the startup, growth and maturity phases of companies in the CAHD sector. And more globally, that behavioral choices in the startup phase influence the performance of companies throughout their life.

The international release of the article is planned for very soon!

About Nathalie Sarrouy-Watkins, Research Professor in Entrepreneurship at FERRANDI Paris

FERRANDI Paris est heureuse de vous annoncer la publication de l'article "Approche de la phase startup et performance de l'entreprise : le cas d'entrepreneurs du secteur de la consommation alimentaire hors domicile" en version française dans La Revue de L'Entrepreneuriat, par Nathalie Sarrouy-Watkins, Enseignante Chercheuse en entrepreneuriat dans notre école et de A. Mbengue.

Un article qui explique comment la recherche montre qu'un mode de comportement hybride adopté en phase startup est plus performant que les modes effectual et causal, durant les phases startup, de croissance et de maturité des entreprises du secteur de la CAHD. Et plus globalement, que les choix comportementaux en phase startup influencent la performance des entreprises tout au long de leur vie.

La sortie internationale de l'article est prévue pour très  bientôt !

A propos de Nathalie Sarrouy-Watkins, Enseignante Chercheuse en entrepreneuriat à FERRANDI Paris

During their time at FERRANDI, students taking part in the 16 week-long intensive Professional Program in Bread Baking are given the chance to expand their culinary horizons and study the field of oenology.

While oenology predominantly concerns itself with the study of wine making and wine tasting, our students are also taught the required skills for making a variety of cocktails and mocktails. 

More than this, students in Intensive Bread Baking are also shown how to make good coffees such as this macchiato pictured below. 

It is this wide-range of skills that allows our intensive students to graduate FERRANDI Paris with abilities and knowledge beyond their chosen area of speciality. 

Taught by François Babinska, oenology is therefore the perfect way for our students to gain extensive knowledge in all things wine and drink, extending beyond the core foundations of professional bread baking. 

This prestigious 16 week-long program in French Cuisine is offered to international students who tend to have limited experience, yet who wish to become professional chefs.

Taught in English, the students will gain a wide range of culinary skills, including : fundamental cooking techniques ; a knowledge of French regional cuisine ; and an understanding of the inner workings of a professional kitchen. 

More than this, taking this intensive course at FERRANDI, allows students to take French and Oenology classes ; visit specfic regions to discover their history and gastronomy ; and perhaps most importantly, to put their skills into practice in one of our renowned application restaurants.

Additionally, FERRANDI also accepts visits from famous guest chefs who give demonstrations to the class and inspire our students with their display of advanced techniques and creativity.

All of this, means that once the international students have completed the on-campus aspect of the program, they are well-equipped to begin a 3-6 month internship, which is found alongside the help of our international and careers department, and supplemented by one-on-one conversations with the chef.

If you wish to apply to our course you can click on the following link : https://www.ferrandi-paris.com/en/apply-here 
If you have any questions or wish to contact us concerning this Intensive Cuisine Program, please email ferrandi-international@ferrandi-paris.fr or go to the Contact Us section on our website. 
 

Visit of a delegation from the Macedonian Education and Science Minsitry and from French HCERES within the scope of the European funded project "Supporting the implementation of the national qualification framework".

Discussion, visit of our Paris campus and lunch in our concept lab made by our international students of the Intensive Professional Program in French Cuisine under the guidance of their chef trainer Ali Dioum.

It was a pleasure to exchange practices and discuss the interest and recognition of vocational training by the industry.