Visite de la délégation du Ministère de l'éducation et des sciences macédonien, accompagné du HCERES dans le cadre du projet européen "Soutenir l'implémentation d'un encadrement national des certifications".

Echange, visite de notre campus parisien et déjeuner au sein de notre concept lab réalisé par nos étudiants internationaux du Intensive Professional Program in French Cuisine encadré par leur chef formateur Ali Dioum.

Ce fut un plaisir de partager nos expériences respectives et de discuter de l'intérêt et de la reconnaissance de la formation professionnelle par l'industrie.

FERRANDI Paris launches 2 new programs courses around the table arts!

These 2 programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy.

Introduction to the Fundamentals of French Wine

Two-week immersion on the FERRANDI Paris Campus in Dijon, in the heart of the city of wine and gastronomy. Prestigious oeno tour in Burgundy and Champagne, Masterclasses and tastings will be led by experts throughout your stay. Through this immersive program participants will acquire the fundamentals of wine knowledge, oenology and wine tasting.

Introduction to the Fundamentals of Mixology

Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional bar and master the most iconic recipes of mixology.

This week, we got the chance to take some photos of the Advanced Program for French Pastry in action!

As part of this 8 week-long program, our students were shown how to make a variety of small confectionery treats, as well as the proper way to use a chocolate enrobing machine. 

This class, taken by one of FERRANDI’s chefs, Georges Benard, allows students to perfect and master their craft. This class in particular, focused on showing the students how to coat their desserts in chocolate using a machine which pours melted chocolate on the desserts and then shakes off any excess. What we are left with is the perfect end product.

It is particularly this intense focus on practical expertise in one of our cooking labs, as well as rigorous explanation and teaching from our chefs, which gives students the ability to create and design all the amazing chocolates which you can see pictured in the slide-show below. 
 

On the 28th April 2023, FERRANDI’s Intensive Professional Programs in Cuisine, Bread Baking and Pastry were invited to the renowned champagne producer, Nicolas Feuillatte. 

Our classes were welcomed into Nicolas Feuillatte’s grounds, where they received an excellent presentation from two of the company’s guides on the inner-workings of a champagne producer, as well as the champagne-manufacturing process itself. Afterwards, our students were given a quiz, and the winner took home their own bottle of champagne! 

The day didn’t end there, however. After the presentation, FERRANDI’s classes were shown what kinds of champagne paired with what foods. Everyone therefore spent the afternoon broadening their culinary horizons, tasting a variety of champagne and trying it with lots of different appetisers including : scallops, risotto, cheese, foie gras, serrano ham and many others. 

Lastly, the classes were given a detailed tour of the company itself. They were shown where the champagne is fermented, refined, and stored, all while learning about Nicolas Feuillatte’s history.

The trip was a truly unique experience in the beautiful region of Champagne and our students very much enjoyed learning about and trying the different champagnes Nicolas Feuillatte had to offer. 
 

The Cité internationale de la gastronomie et du vin - Dijon celebrated its first anniversary on Saturday, May 6, 2023.

On this occasion, FERRANDI Paris had the pleasure of opening the doors of its Dijon campus located in the magnificent "Canon de Lumière" of the Cité.

This was a unique opportunity for our visitors to discover our premises, our professors and the training courses offered on our Dijon Campus.

Retour sur un week-end festif pour la Cité internationale de la gastronomie et du vin - Dijon qui a soufflé sa première bougie ce samedi 6 mai 2023.

À cette occasion, FERRANDI Paris a eu le plaisir d’ouvrir les portes de son campus dijonnais situé au sein du magnifique « Canon de Lumière » de la Cité.

Une occasion unique pour nos visiteurs de découvrir nos locaux, nos professeurs et nos formations dispensées sur notre Campus de Dijon

This Monday on May 15, 2023, FERRANDI Paris collaborated with the Muséum National d'Histoire Naturelle - Enseignement/Formation and had the pleasure of organising its second symposium on committed catering, focusing on the 'greenifying' of menus.

During this day's program, lively and enriching discussions took place around the awareness of green foods, the levers of co-creation of vegetal cuisine, as well as the plant in all its states. These conversations highlighted the importance of greenifying menus for the food transition.

We would like to warmly thank all the speakers and participants for their presence and their contribution to this conference as well as Ophélie MUGEL, teacher researcher in Marketing and Consumer Behavior at FERRANDI Paris, for the organization of this event.

Thanks also to Chloé Charles, a committed chef and FERRANDI Paris alumnus, for her vegetal buffet that delighted our taste buds!

Ce lundi 15 mai 2023, FERRANDI Paris en collaboration avec le Muséum National d'Histoire Naturelle — Enseignement/Formation, a eu le plaisir d'organiser son deuxième colloque sur la restauration engagée, axé sur la végétalisation des cartes.

Au programme de cette journée, des discussions animées et enrichissantes ont eu lieu autour de la sensibilisation à la végétalisation, les leviers de co-création de la cuisine végétale ainsi que le végétal dans tous ses états. Ces échanges ont permis de mettre en lumière l'importance de la végétalisation des cartes pour la transition alimentaire.

Nous tenons à remercier chaleureusement l'ensemble des intervenants et des participants pour leur présence et leur contribution à ce colloque ainsi qu’Ophélie MUGEL, enseignante chercheuse en Marketing et Comportement du Consommateur à FERRANDI Paris, pour l'organisation de cet événement.

Merci également à Chloé Charles, cheffe engagée et ancienne élève de FERRANDI Paris, pour son buffet végétal qui a enchanté nos papilles !

FERRANDI Paris honors its MSc in Hospitality Management students through their research work in their academic theses.

This week, we highlight the quality of Emma Gilison's (class of 2022) work on the internationalization process of French foodpreneurs in New York.

Her thesis entitled "Culture and Business Operations in the Internationalisation Process of Foodpreneurs: The Case of the New York City Market" was directed by Dr. N. Sarrouy-Watkins, a specialist in entrepreneurship in the out-of-home food sector.

The objective was to understand the challenges faced by French chefs when opening a restaurant in New York. Analysis of semi-structured interviews conducted with French foodpreneurs in New York reveals that strength, adaptability, ingenuity, and fine risk management are essential characteristics for dealing with a complex legal environment, lack of connectivity, and the American and especially New York culture.
 

FERRANDI  Paris met à l’honneur ses étudiants de MSc in Hospitality Management au travers de leurs travaux de recherche dans leurs mémoires académiques.

Cette semaine, nous soulignons la qualité du travail d’Emma Gilison (promotion 2022) sur le processus d’internationalisation des foodpreneurs français à New-York.

Son mémoire intitulé “Culture and Business Operations in the Internationalisation Process of Foodpreneurs: The Case of the New York City Market” a été dirigé par le Dr N. Sarrouy-Watkins, spécialiste de l’entrepreneuriat du secteur de la consommation alimentaire hors domicile.

L’objectif était de comprendre les défis que doivent relever les Chefs français lorsqu’ils ouvrent un restaurant à New-York. L’analyse d’entretiens semi-structurés conduits auprès de foodpreneurs français à New-York révèle que la force, l’adaptabilité, l’ingéniosité et la gestion fine des risques sont des caractéristiques essentielles pour faire face à un environnement légal complexe, à l’absence de connexion et à la culture américaine et surtout new-yorkaise.