« The organizations, the techniques and the combinations of different cultures in one class were what I enjoyed the most at Ferrandi Paris ». For FERRANDI Paris alumnus, Kostas Tsompanidis, his love of pastry and bread baking stemmed from cooking with his mother in Northern Greece ever since he was child. Soon it appeared obvious he needed to turn his passion into a career. After graduating from Le Monde Institute of Hotel and Tourism Studies, Kostas worked as a sous-chef and Pastry Chef for the bakery department in the Grand Resort Lagonissi Athens in Greece. He then decided in 2017 to join the Intensive Professional Program in Bread Baking, a 16 week complete training here at FERRANDI Paris.
« It was an obvious choice for me to come to France to learn the real art of bakery and a dream to come to Paris. My choice naturally turned to this school when I saw the training program that interested me and the reputation of this establishment. »
After completing his training at Ferrandi Paris, Kostas has had many work opportunities to cook all around the world especially for Greek expatriates.
Kostas went back to Greece to give out his newly gained knowledge through masterclasses : « teaching others what I’ve learned, giving my knowledge, makes me happy»
FERRANDI Paris has taught Tsompanidis about structure : « with Ferrandi I saw how the organisation is important in the kitchen. Moreover, when someone asks me "Are you satisfied with the training you received at Ferrandi? I answer that if I had the time right now I would come back to the school to do the same program again, because the lessons given are so formative and there is so much to learn! »
Kostas Tsompanidis has recently opened his own bakery shop« AR&KO » in Nafplio, Greece, offering a various choice of breads and viennoiseries rooted in French technique and savoir-faire with a Greek traditional twist.