Alumni testimonials

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Lucas Almeida

During my time in FERRANDI Paris, as well as my internship in France, I had developed a better sense of organization in the kitchen and learned how to manage my time adapting to the context I am in. This is very important, specially at high-end restaurants...

Zach Sperber

FERRANDI Paris was a transformative stepping stone in my career as a chef. Through the experience of working in a challenging but also stimulating kitchen environment, I learned essential culinary skills and cultivated a strong work ethic...

Duyen Ha

During my time in FERRANDI Paris, as well as my internship in France, I had developed a better sense of organization in the kitchen and learned how to manage my time adapting to the context I am in...

Jean-Baptiste Lavergne Morazzani

Jean-Baptiste is at 28 years old at the head of 3 concepts of restaurant in Versailles. He tells us about his strong link with the school, which continues to this day, and tells us about his cuisine...

Alexandre Giesbert

n a family more accustomed to handling pens than kitchen utensils, it's not easy to take the plunge and launch into the restaurant business. Alexandre Giesbert, although very early attracted by cooking and the idea of having his own restaurant...

William Ledeuil

Discover the interview of William Ledeuil, 3-starred Chef of 3 Parisian restaurants. In this interview he explains how FERRANDI Paris taught him the basics of cooking and shaped the beginning of his career.

Arnaud Donckele

FERRANDI Paris celebrates its centennial, an opportunity to pay tribute to the school's alumni who have become references, each in their own field.This week, discover Arnaud Donckele's career

Vanessa Huang

"I have always been curious and fascinated by French gastronomy and desserts. It was at a crossroads of my career, in 2013, that I de-cided to take the Intensive Professional Program in French Cuisine at FERRANDI Paris, where my marvelous culinary adventure started..

Nicolas Redon

Discover the testimony of our former student Nicolas Redon in Master in Hospitality Management, today Account Director - Leisure at the Hotel Martinez, Cannes. He talks about his career path, his experience as Sales Manager at the Peninsula Paris and his professional prospects.

Laurent Mariotte

Culinary columnist and author of cookery books, Laurent Mariotte seduces the public with his authentic and balanced recipes on television, his radio-show, la Table des bons vivants and his many various cookbooks...

Regina Domínguez Echeverríais

This Mexican national studied Industrial Design in Mexico City, her home country, prior to enrolling in FERRANDI Paris. Following her husband who was enrolled in a business school...

Tommy He

An alumnus of FERRANDI Paris' international programmes, Tommy is above all a globetrotter whose travels inspire his cooking. From Astrance, a three-star restaurant in Paris, to Florilège, a two-star restaurant in Tokyo...

Raphael Silva

Having studied Economics and worked in the banking industry for 20 years, Raphael Silva’s success in the cuisine industry proves that there is always an opportunity to try something new. After turning his life upside down, researching schools and visiting FERRANDI Paris, the magic happened...

Mónica Sahmkow

Mónica Sahmkow joined FERRANDI in 2010 to complete 6 months of training in French Pastry and Cuisine, followed by a 6 month internship at Le Meurice. Having worked as a lawyer in Venezuela, Mónica decided to take the plunge and pursue her dream of cooking...

Jose Luis De La Cruz

“I came across FERRANDI through friends. It’s a school for people who “are in the know”, people in the food scene know about FERRANDI Paris. I liked the alumni and I idolized Bertrand Gribaud and I found out he had gone there.”...

Sarah Safarian

Sarah Safarian joined FERRANDI Paris in 2015 for the Intensive Professional Program in French Cuisine. After working for several years in marketing and sales for multinationals such as L’Oreal or General Electrics, Sarah was looking for something new...

Thais Pacheco

After working as an industrial engineer for Petrobras in Brazil, Thais embarked on the journey of self discovery in 2018 when she decided to integrate the Intensive Professional Program in French Pastry.

Kostas Tsompanidis

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...

Magomet Albotov

“Before coming to FERRANDI, I had never cooked before. I was a professional wrestler for 12 years, so this was very new for me.” Magomet joined the Intensive Professional Program in French Pastry in 2015 at age 21. He had been training in his home country of Russia to become...

Samer Kobeissi

I chose the Intensive Professional Program in French pastry at FERRANDI Paris’ because it is mainly suitable for professionals who want to shift careers, and because this school is worldwide reputation...

Carles Codina

For Carles Codina, executive pastry chef at the Hotel Four Seasons Madrid, pastry was not always the goal. In his initial work as a chef, he found pastry very challenging, and that his creations never came out as they were intended...

Eric Ngo

After graduating from the University of California San Diego with a Bachelor’s degree in French Literature, Eric Ngo moved to Paris in 2011 and enrolled in FERRANDI Paris’ CAP in pastry...

Seah Yang Chiak

“Some people see pastry chefs as artists, while others know them to be scientists. The exceptional ones, however, have been regarded by many as magicians. Highly grateful that my stint in FERRANDI has granted me invaluable insights and inspirations for French pastry...

Elena Kalmykova

A self-professed ‘foodie by heart’, Elena Kalmykova left Russia and a career as a historian to fulfil her dream of becoming a pastry chef, joining FERRANDI Paris’ ‘Intensive Professional Program in French Pastry in February 2017...