« I left Vancouver 5 years ago to go to Paris and study at one of the best culinary schools in France: Ferrandi Ecole de Gastronomie in Paris. »
« In a familiar ex-pat story, Kristin quit her studies in finance and enrolled in the top cooking school in Paris, FERRANDI. » […] « Using her newfound cooking skills, she devised a burger using top quality ingredients and her own recipe buns. »
« Her fascination with delicate French pastry was unveiled during her trips to Paris, where her husband Scott received his culinary degree at the French School of Culinary Arts and Hospitality Management FERRANDI and worked with Michelin-starred chef Guy Savoy. »
Démonstration des professeurs et des artisans de l'école de confiserie de Tokyo sur l’utilisation du riz et de la poudre de riz à l'école FERRANDI Paris.
« The Mexipan fair, one of the most important events for the industrial bakery sector in Mexico and Latin America, will be held between August 22-25, in Ciudad de Mexico. » […] « Regis Ferrey (Ferrandi) – Healthy Pastry with Responsibility for Sweet and Fat. Health is a topic of great relevance nowadays, it is important to know how to integrate aesthetics and health without sacrificing flavor, to offer products that meet the demand of new consumers. »
Gourmand show kitchen by Stevy Antoine, Chef at FERRANDI Paris.
« IFT is partnering with FERRANDI Paris – The French School of Culinary Arts and Hospitality Management to launch an exchange program for undergraduate students next year. »
« Head chef Connie Zagora and pastry chef Laurent Ozan, both graduate of French gastronomy FERRANDI school, have been passionate about gastronomy for 10 years. »
“She studied Food Management in London before attending Ecole Grégoire Ferrandi, Paris, one of the most respected pastry and chocolate art schools in the world.”
"Ich bin kein Zauberer, also muss ich mit guten Produkten arbeiten".
"Grupo La Sucursal junto con la Escuela de Hostelería Ferrandi de París organizamos un showcooking con Stephane Jakic (Chef y profesor de Ferrandi) dentro de las actividades del Valencia Culinary Meeting."
Tal Spiegel, originario di Tel Aviv, dopo una carriera decennale come graphic designer ha inseguito il suo grande sogno da pasticcere amatoriale e si è trasferito a Parigi, per studiare presso la prestigiosa accademia FERRANDI School of Culinary Arts.
by the Chefs at Ferrandi in Paris is the ultimate pastry bible for those who worship at the altar of croissants and tarts. This is an amazing work of art, a coffee-table volume of practical information written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef. This impressive achievement in the culinary art of pâtisserie is the perfect gift for those who love to bake!
Have you ever tasted Bûche de Noël, the traditional French Christmas dessert? Join us at the Ferrandi Paris cooking school with Florent Cantaut and his students.
Magnificent. Utterly magnificent. And important. This is the best pastry book of the 21st century.
Zehn Tage lang waren sieben Auszubildende der Willy-Brandt-Schule (WBS) in Paris. Dabei handelte es sich keinesfalls um Urlaub, sondern in erster Linie um ein paar lehrreiche Praxistage im Rahmen der Ausbildung zu Restaurant- und Hotelfachkräften sowie zu Köchen.
“The shop is owned by Rotha Ieng, a baker with a “life-long passion for French pastry,” who studied at Ecole Ferrandi in Paris and trained with famed French pastry chef, Pierre Hermé”.
“It was then and there that I realised I wanted to become a pastry chef. When I turned 17, I went to Paris to study at the Ferrandi School.”
“Há três, ou quatro anos, o número de candidaturas para nossos cursos explodiu”, diz o diretor da prestigiosa escola Ferrandi em Paris, Bruno de Monte.
For close to 100 years, Ferrandi Paris has whipped novices into world-class chefs and pâtissiers. As the prestigious School of Culinary Arts releases its first pastry book in English, director Bruno de Monte takes us behind the scenes at the ‘Harvard of Gastronomy’ – and shares his favourite recipes.
Gutes Brot zu backen ist eine Kunst, die Franzosen in Perfektion beherrschen. Julian Kutos ist bei den Pariser Bäckern »in Lehre gegangen«.
Der erste Teil der Reportage
Butik çikolatanın en özel ve doğal halini sunan Arpege, bir Fransız pastanesi. En basit şekliyle anlatmak gerekirse, mevcut en kaliteli ham maddelerle en iyi ürünü yapmaya çalışıyorlar
The sharing economy has brought us shared homes, shared automobiles, shared working spaces and even shared dog care. Will a shared professional kitchen be next? Napa entrepreneur Garret Murphy believes it will.
In her new book, “The New Paris: The People, Places & Ideas Fueling a Movement” ($30, amazon.com), the writer (and T contributor) Lindsey Tramuta documents the creative and cultural shift she has witnessed in the city in recent years. Below is a passage on the rise of craft cocktails there.
Why Frasca Food and Wine's founding chef and co-owner traded fine dining for fast casual.
Carolina Bazán y Rosario Onetto, chef y sommelier del restaurante Ambrosía –premiado en forma recurrente como uno de los mejores de Latinoamérica–, protagonizan este libro en el que asumen el viajar y buscar.
Bake up a storm in celebration of Cake Day today. If you don’t know where to begin, here’s a handy little manual