Press Room

    Publication date - 23/01/2019

     

     Юрій Ковриженко: біографія, творчість та всі новини про ведучого

    Published on February 2019 - Stb.ua

    Навчався основам кулінарного мистецтва в ресторанах Франції, в Аквітанії. Далі — в найкращих кулінарних школах Європи, в тому числі в Ferrandi (Париж)...


    以“食”力弘扬中华美食,法国亚洲餐饮联合总会“对话”LA LISTE美食游学团 / Promouvoir la cuisine chinois avec « food », l’association des restaurateurs asiatiques français « Dialogue » du groupe LA LISTE Food Tour

    Published on January 21, 2019 – 娱乐圈蜀黍/Cercle de divertissement

    « 据悉,徐孝洪作为中餐厨师代表出席了“2019法国LA LISTE美食榜单盛典”,并受世界中餐业联合会的邀请在12月4日下午到巴黎费朗迪(FERRANDI Paris)法国国立高等厨艺和酒店管理学院,开展了一场以“中餐之美——川菜”为主题的讲座,学院学生、国际发展部主任艾丽莎·科吉托,“LA LISTE”榜单创始人菲利普·福尔等参加了此次讲座。/ Il est rapporté que Xu Xiaohong a participé à la "Liste des aliments français LA LISTE 2019" en tant que représentant des chefs chinois et a été invité par l'Association mondiale de l'industrie alimentaire chinoise à se rendre à l'École nationale supérieure des beaux-arts de FERRANDI, Paris, le 4 décembre après-midi. L'École de gestion hôtelière a lancé une conférence sur le thème "La beauté de la cuisine chinoise - La cuisine du Sichuan". »


    Le goût et la saveur de la France imprègnent le Seoul Shilla Hotel / 서울신라호텔 스며든 ‘프랑스의 맛과 멋

    Published on January 19, 2019 - Sky

    « Le restaurant français "Continental" de l'hôtel Shilla à Séoul présentera le "Dîner à quatre mains avec le chef Marc Alès" (…) Le chef français Marc Ales est le chef français qui a remporté le MOF. Il est également professeur principal à l'Ecole FERRANDI, une école de cuisine parisienne / 서울신라호텔의 프렌치 레스토랑 '콘티넨탈'은 1월 30일 단 하루, 프랑스 마크 알레스(Marc Alès) 셰프와 협업한 '포 핸즈 디너 위드 마크 알레스(Four Hands Dinner with Chef Marc Alès)' 프로모션을 선보인다. 프랑스 마크 알레스 셰프는 프랑스 최고 장인을 가리는 'MOF 를 수상한 대표적인 프렌치 셰프다. 파리 명문 요리학교로 꼽히는 '페랑디(L'Ecole FERRANDI)'의 수석 교수로 후진 양성에도 힘을 쏟고 있다.


    如何申请去法国留学?国际烹饪、烘焙、面包、甜点学校申请指南连载!/ Comment postuler pour étudier en France ? Série de guides internationaux sur la cuisine, la cuisson au four, le pain et les desserts

    Published on January 13, 2019 – Zhihu

    « 有人说,提到法国烘焙学校,中国人和法国人的第一反应截然不同:中国人总是能想到蓝带,而法国人似乎更认可费航迪。/ Certaines personnes disent qu'en ce qui concerne les écoles de pâtisserie françaises, la première réaction des Chinois et des Français est tout à fait différente : les Chinois pensent toujours au ruban bleu et les Français semblent reconnaître FERRANDI. »


    Meet the chef: Mon Paris Pâtisserie’s Elena Krasnova

    Published on January 5, 2019 – The Province

    « In her early 20s, Krasnova moved to Vancouver and attended university before pursuing her passion for pastry in France. At the famed FERRANDI École de Gastronomie in Paris, Elena found her true calling. »

    Auszubildende lernen französische Küche kennen / Les apprentis découvrent la cuisine française

    Published on January 9, 2019 – Giebener Allgemeine

    « Zehn Tage in Paris waren für die neun Auszubildenden der Willy-Brandt-Schule […]Das gelang nicht zuletzt aufgrund der Kontakte von Pierre Meyer zu erstklassigen Restaurants in der französischen Metropole und zur Fachschule Ferrandi und deren Ausbildungsleitern Yann Poulet und Patrice Laclau. / Dix jours à Paris ont été une expérience durable pour les neuf stagiaires de l’École Willy Brandt […] Cela est dû en particulier aux contacts de Pierre Meyer avec des restaurants de première classe de la métropole française et à l’école technique Ferrandi et à leurs directeurs de formation, Yann Poulet et Patrice Laclau. »


    Great plates : 15 new restaurants to try in 2019 / De bonnes assiettes : 15 nouveaux restaurants à essayer en 2019 (lien disponible sur Google)

    Published on January 1st, 2019 - CNN

    « Metronome is led by Miko Calo, a graduate from École Grégoire-Ferrandi in Paris who then worked across Joël Robuchon restaurants in London, Singapore and Paris. / Metronome est dirigée par Miko Calo, diplômée de l'École Grégoire-Ferrandi à Paris, qui a ensuite travaillé dans les restaurants Joël Robuchon à Londres, à Singapour et à Paris. »


    C'est trop chou !

    Published on January 2019 - Le Matin

    Guillaume Marinette has always loved unconditionnally cauliflowers.
    Trained in FERRANDI Paris, the French school of Culinary Arts and Hospitality Management, he released last year his book "Juste un chou-fleur" (Marabout editions) aiming to make this unloved veggie eaten to his family and friends, who were far from being as enthusiastic as him.


    LOS POSTRES MÁS BONITOS DE PARÍS RETRANSMITIDOS A TRAVÉS DE INSTAGRAM POR TAL SPIEGEL

    Published on December 20, 2018 - In Naturale

    Tal Spiegel, originario de Tel Aviv, después de una carrera de diez años como diseñador gráfico, persiguió su gran sueño como pastelero aficionado y se mudó a París para estudiar en la prestigiosa Escuela de Artes Culinarias Ferrandi


    Chef Galbia: al CFPA Casargo due mesi ricchi di iniziative per i diplomati provenienti da tutta Italia

    Published on December 18, 2018 - GiornalediLecco.it

    Il corso, incentrato sulle tecniche di progettazione e realizzazione di processi artigianali e di trasformazione agroalimentare con produzioni tipiche del territorio e della tradizione enogastronomica, prevede anche una serie di attività integrative come i viaggi di apprendimento: in questi due mesi gli studenti sono stati in Danimarca, precisamente a Slagelse, e in Francia, a Parigi. Nella capitale francese gli studenti  hanno visitato il Liceo Ferrandi, scuola della Camera di Commercio parigina e hanno frequentato un seminario sui macarons, un laboratorio sul foie gras e visitato un’azienda che produce Champagne.


    新銳主廚旋風 接地氣翻轉法國菜 台灣在地食材入料理

    Published on December 2, 2018 

    第一印象讓人感覺嬌小可人的黃詩文,是法緹(Ephernité)、187BDSG兩間餐廳的老闆和主廚,她的廚藝受到美食家葉怡蘭、法國在臺協會眾多刁嘴饕家的肯定。她畢業於法國最知名的斐杭迪高等廚藝學校(ESCF-Ferrandi),在競爭激烈的環境下,成為唯一被舉薦至全巴黎最難訂位的L’Astrance餐廳工作的學生,後來躋身這間米其林三星餐廳的6位廚師之一,以實力打破多數人對「女性」、「亞洲人」難以打入高檔法式料理圈的迷思。

     


    Редактор спрашивает повара: О стажировке во Франции, совершенствовании местных блюд и издержках профессии / L’éditeur demande au cuisinier : du stage en France, de l’amélioration des mets locaux et du coût du métier

    Published on November 2018 - Steppe

    « Я прошел обучение в кулинарной школе Ferrandi на свои собственные средства. Родителя меня очень поддержали. В этой школе студентов обучают кулинарии, кондитерскому искусству, управлению и даже бизнесу. После пяти месяцев обучения меня ожидала трехмесячная стажировка во Франции.»

    « J'ai étudié à l'école culinaire FERRANDI à mes propres frais. Mes parents étaient très favorables. Dans cette école, les élèves apprennent la cuisine, la confiserie, la gestion et même les affaires. Après cinq mois d’études, un stage de trois mois en France m’attendait.


    When in Paris, Senegalese Chef Raoul Coly Tempts with Tastes of Africa

    Published on November 19, 2018 - Cuisine Noir

    « Finally, he took the plunge. He resigned from the corporate world and in 2006 enrolled at Ferrandi Paris, the French school of culinary arts and hospitality management. In 2012, after honing his ‘French chef’ repertoire in hotel and restaurant kitchens while planning and perfecting his own ‘ever-evolving’ recipe palette, he opened his first bistro. »


    From Russia to Paris to Vancouver : Pastry Chef Elena Krasnova

    Published on November 13, 2018 - West Coast Food

    « Russian-born, Paris-trained pastry chef Elena Krasnova opened Mon Paris Pâtisserie in Burnaby in January 2017; creating classic French pastries, divine desserts and chocolates that are a work of art.. […] ‘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’. »


    Arnaud Masset Named Executive Chef at Hilton Waikoloa Villager

    Published on November 8, 2018 - Big Island Now

    « Prior to moving to Las Vegas, Masset trained and honed his culinary and leadership skills in Paris, France graduating from Ferrandi Paris, a school of culinary arts and hospitality management, and interning in notable restaurants such as Maxim’s of Paris. »


    Le Camion qui Fume and the Bus Burger

    Published on October 16, 2018 - I prefer 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. »


    “Cassis” Black Currant macaron by Tanya Emerick

    Published on October 16, 2018 - So good Magazine

    « 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. »


    Promotion of Japenes rice and rice flour

    Published on October 10, 2018 - Japonisme 2018

    « 東京製菓学校の先生や菓子職人を講師に迎え、パリの専門学校(FERRANDI)と老舗パン屋(Poilâne)で、専門学校の生徒や先生、職人を対象とした『日本のコメ・コメ粉』のプロモーションを実施する»
    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.


    Gourmand World Cookbook Awards – Yantai May 2018 China

    Published on September 27, 2018 - Tencent

    Gourmand show kitchen by Stevy Antoine, Chef at FERRANDI Paris.


    IFT launches progam with FERRANDI Paris

    Published on September 25, 2018 - MacauDaily Times

    « 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. »


    Ambassade de France en Chine, Magical Chopsticks – French chefs in China

    Published on September 13, 2018 - Faguowenhua

    « Head chef Connie Zagora and pastry chef Laurent Ozan, both graduate of French gastronomy FERRANDI school, have been passionate about gastronomy for 10 years. »


    Mexipan Brings Latin America’s Bakery Innovations Together

    Published on August 7, 2018 - WorldBakers

    « 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. »


    Gießener Berufsschüler lernen in Paris

    Pubished on June 4, 2018 - Giebener Allgemeine

    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.


    Bites: Venus expands to Solano Avenue, Berkeley and Albany will get new French bakeries

    Published on May 30, 2018 - Berkeleyside

    “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”.


    Brandview: Meet a Pastry Chef

    Published on May 30, 2018 - Caterer

    “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.”


    Chefs confeiteiros, os novos astros da cozinha francesa

    Published on May 18, 2018 - Istoé

    “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.


    I più bei dolci di parigi raccontati su instagram da tal spiegel

    Published on May 14, 2018 - In Naturale

    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.


    Piece of Cake: Interview with Bruno de Monte, Director of Ferrandi Paris

    Published on April 2, 2018 - France Today

    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.


    Food connoisseurs, head to Luxury Lifestyle Weekend in March

    Published on February 21, 2018 - GQ

    “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.”


    NEUES AUS DER BERLINER GASTROSZENE

    "Ich bin kein Zauberer, also muss ich mit guten Produkten arbeiten".


    SOWCOOKING ESCUELA HOSTELERÍA FERRANDI PARÍS. Veles e Vents.

    Published on February 27, 2018 - La Sucursal

    "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."

     


    FRENCH PÂTISSERIE: Master Recipes and Techniques from the Ferrandi School of Culinary Arts

    Published on December 1st, 2017 - Epicurus 

    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!


    Facebook Live – The New York Times

    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.


    Cookbook Review: French Patisserie by Ferrandi

    Pubished on November 15, 2017 - Huffpost

    Magnificent. Utterly magnificent. And important. This is the best pastry book of the 21st century.


    Brot backen auf Französisch: Teil 1

    Published on November 4, 2017 - Falstaff

    Mehr Infos: https://www.falstaff.at/nd/brot-backen-auf-franzoesisch-teil-1/?utm_sour...

    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


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    İzmir’de bir Fransız pastanesi, ‘Arpege’

    Published on April 20, 2017 - Yeni Asir

    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


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    Lachlan Mackinnon-Patterson’s Big Change

    Published on March, 2017 - 5280 DENVER'S MILE HIGH MAGAZINE

    Why Frasca Food and Wine's founding chef and co-owner traded fine dining for fast casual.


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    The Slow Rise of Craft Cocktails in Paris

    Published on February 28, 2017 - The New York Times

    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.


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    Supper Club

    Published on October 26, 2016 - Bohemian.com

    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.


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    "De temporada" Chef y sommelier de Ambrosía publican libro de recetas

    Published on December 15, 2016 - Nueva Mujer

    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.


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    Cake Day: Here's a handy guide on how to bake up a storm!

    Published on November 26, 2016 - Mid-day.com

    Bake up a storm in celebration of Cake Day today. If you don’t know where to begin, here’s a handy little manual