Why choose FERRANDI Paris' International Programs

    Joining an International Program at FERRANDI Paris means becoming part of a diverse group of participants of over 25 different nationalities, united by the desire to master French techniques and recipes, and to acquire valuable professional experience in France. 

    FERRANDI Paris’ international programs, whether you are an amateur, career-switcher or experienced professional, offer a unique educational opportunity and a stepping-stone into the world of French gastronomy.



    • Prestige: world-renowned culinary school, the largest in Europe, with 4 campuses around France and 2500 students from vocational courses to Masters’ degrees.
    • Strong practical focus: 70% hands-on practice, with an intensive approach allowing students to learn many recipes and techniques in a short time.
    • Professional immersion training: students work both independently and in groups in realistic professional scenarios, preparing them for their future careers in the culinary industry.
    • Supportive environment: classes delivered directly in English by our bilingual chef-instructors to small groups of 12 students, for a comfortable teaching experience.

    • Exciting month internship opportunities for our Intensive and Advanced Students: in top hotels, boutiques, palaces and Michelin-starred restaurants, thanks to our network of over 800 industry contacts.
    • Input from renowned guest chefs: MOF and Michelin-starred chefs give demonstrations, share industry tips and tricks, allowing students to experience a variety of styles and find their own culinary identity.
    • Diverse environment: chef-instructors with professional experience in top international establishments, and students of 30 different nationalities, united by a passion for gastronomy.





    Right outside the heart of the city of Dijon, the brand new campus is 750 square meters and nestled in Bourgogne, close to famous vineyards.The Cité will house exhibition spaces, a wine bar, restaurants and shops as well as a 4 star Hilton Hotel. Students will be able to train in French Pastry and French Cuisine starting in 2022.




    Vanessa Huang
    Chef-owner of restaurant Ephernité, Taipei, Taiwan

    Vanessa has always been curious and fascinated by French gastronomy and desserts. In 2013, she decided to attend the Intensive Professional Program in French Cuisine at FERRANDI Paris. Vanessa then returned to Taiwan, her home country, and opened her own restaurant "Ephernité" in Taipei. The restaurant is based on the "farm to table" concept, using fresh and local ingredients.
    “My training at FERRANDI Paris, combined with my internship experience, gave me a solid base of skills and knowledge and reinforced my passion for the culinary art on which I have built my career.”

    Samer Kobeissi
    Owner of “Des Choux et Des Idées”, Beirut, Lebanon

    Samer decided to come to France to follow the Intensive Professional Program in French Pastry of FERRANDI Paris. In his view, this program is perfectly suited for professionals wishing to change careers. Then, he returned home to Beirut, Lebanon to open his own pastry shop "Des Choux et Des Idées"after having acquired the basic techniques of French pastry.
    “The reason I chose the Intensive Professional Program in French Pastry from FERRANDI Paris is that the school has a world-renowned reputation and a unique teaching method.”


    Contact : 


    You must have Javascript enabled to use this form.