As a historical partner, FERRANDI Paris accompanied the Chefs' Festival for its 8th edition at the Grand Palais Ephémère

A FERRANDI Paris ephemeral restaurant with our two chefs in charge: Benoit Nicolas (MOF 2015) and Marc Alès (MOF 2000), accompanied by their Bachelor of Culinary Arts and Entrepreneurship students. Together, they created 4 exceptional dishes that were unanimously appreciated by the visitors.

Service provided by our students in the BTS Hotel and Restaurant Management program at FERRANDI Paris Campus in Saint-Gratien at the Petit Ballon and Laurent Perrier stands and at the Festival's VIP area.

Support at all partner restaurants provided by our Bac Pro, CAP Post Bac and BTS students.

Lecture

Thank you to all our students and trainers for their exceptional involvement.

En tant que partenaire historique, FERRANDI Paris a accompagné le festival des chefs pour sa 8ème édition au Grand Palais Ephémère

Un restaurant éphémère FERRANDI Paris avec aux manettes nos 2 chefs formateurs : Benoit Nicolas (MOF 2015) et Marc Alès (MOF 2000) accompagnés de leurs étudiants en Bachelor Arts Culinaires et Entrepreneuriat. Ensemble, ils ont créé 4 plats d'exception qui ont fait l'unanimité auprès des visiteurs.

Un service assuré par nos élèves en BTS Management en Hôtellerie Restauration de FERRANDI Paris Campus de Saint-Gratien aux stands Petit Ballon, Laurent Perrier et à l'espace VIP du Festival.

Un soutien sur l'ensemble des restaurants partenaires assuré par nos élèves Bac Pro, CAP Post Bac et BTS.

Lecture

Merci à tous nos étudiants et formateurs pour leur implication exceptionnelle.

Over the course of two days, our students at FERRANDI Paris taking part in the Advance Professional Program in French Pastry, had the opportunity and pleasure of working with guest chef Florent Cantaut in the creation of a beautiful chocolate sculpture, designed by Cantaut himself.

The project took approximately 16 hours to complete in one of FERRANDI’s kitchen labs and the final product of each of our students looked fantastic. 

We therefore had the chance to take some photos of the process behind the chocolate sculpture, showing the individual components being crafted before being assembled, as well as a before and after of how the artistic design was imagined versus how it ended up looking in reality.

We would lastly like to thank Florent Cantaut, who is one of FERRANDI’s ex-chefs, for coming back to work with our advanced pastry class and allowing our students to undergo an intense yet highly rewarding experience. 
 

Our international students from the Advanced Professional Program in French Pastry had the opportunity to attend a masterclass with the pastry chef Pierre-Édouard Banry.

 From perfecting intricate techniques to exploring exquisite flavors, our students were able to create the most original Tavel cakes.
 

Our students had the privilege of meeting eight passionate producers and craftsmen, who came to share their know-how and their exceptional products.

From the farm to the plate, our students understood the importance of working in harmony with our local producers, favoring short circuits and seasonal produce.

Thank you to all the producers and craftsmen present today!

Nos étudiant ont eu le privilège de rencontrer huit producteurs et artisans passionnés, venus partager leur savoir-faire et leurs produits d’exception.

De la ferme à l’assiette, nos étudiants ont compris l’importance de travailler en harmonie avec nos producteurs locaux, en privilégiant les circuits courts et les produits de saison.

Merci à l’ensemble des producteurs et artisans présents aujourd’hui !

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

This week, we highlight the work of Marie-Sarah Belant (class of 2022) on the importance of customer experience and loyalty among generations Y and Z in the hotel industry.

Her dissertation entitled "The Importance of Customer Experience and Loyalty among French Generations Y and Z for the Hotel Industry" was directed by Prof. Gholamhosseinzadeh of the Université Panthéon-Sorbonne and coordinated by Dr. N. Sarrouy-Watkins, a specialist in hospitality entrepreneurship.

The aim of the quantitative survey was to examine the impact of the customer experience of generations Y and Z on their loyalty to hotel brands. Analysis of the questionnaires shows that only two dimensions of customer experience can significantly predict customer loyalty, namely the dimensions of entertainment and personalized service. The study thus suggests that hoteliers should reinforce these two dimensions of experience in order to win the loyalty of these generations' customers, and create offers that take into account their well-being, pleasure and conviviality.

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 de Marie-Sarah Belant (promotion 2022) sur l’importance de l’expérience client et la fidélisation des générations Y et Z dans l’industrie hôtelière.

Son mémoire intitulé "The Importance of Customer Experience and Loyalty among French Generations Y and Z for the Hotel Industry” a été dirigé par le Pr Gholamhosseinzadeh de l’Université Panthéon-Sorbonne et sous la coordination du Dr N. Sarrouy-Watkins, spécialiste de l’entrepreneuriat de l’hospitalité.

L’objectif de l’enquête quantitative était d’examiner l’impact de l’expérience client des générations Y et Z sur leur fidélité aux enseignes hôtelières. L’analyse des questionnaires montre que seules deux dimensions de l’expérience client peuvent prédire de manière significative la fidélité client, à savoir les dimensions du divertissement et de la personnalisation du service. L’étude suggère ainsi que les hôteliers devraient renforcer ces deux dimensions de l’expérience afin de fidéliser les clients de ces générations et créer des offres qui tiennent compte de leur bien-être, de leur plaisir et de la convivialité.

On June 12th 2023, the International Programs department welcomed 4 new classes for the Introduction to the Fundamentals in French Cuisine, French Pastry and Bread Baking.

Our students who come from all around the world were first given an orientation day. This involved being shown the campus, having a presentation on FERRANDI’s history and purpose, and most importantly being introduced to the kitchen labs where the cooking began. 

This program, designed for food enthusiasts or people wishing to take their first steps in the professional world of cuisine, pastry or Bread Baking is therefore the perfect opportunity for international students to understand how the professional kitchen works, and what cooking high-end cuisine is like.

Our international team had the chance to take a photo of the students when they first arrived, as pictured above.