Yellowt

I have been trying to get a smooth pistachio sorbet. But cant seems to get it to taste good. Does anyone have a good pistachio sorbet recipe?

Hi John, Is the thread still working: Eating, Shopping and Staying: What exists on eGullet I cant seems to access thanks

Cave, great to meet another ferrandi alumni. Do U know about the pastry course that they offer? Is it as highly regarded as their culinary course? (Any ways to get the exact syllabus taught and hours spent) Or do you have any ferrandi alumni web groups that I could find out more? I have gotten some info from stephanie via email. But would like to know more exact details about their pastry program which she cant provide over the email. I do have a sample of their daily schedule, but cant really make out of it. The 2yr course you mention above is only for french speaking and experience person yeh. Im currently researching on Ferrandi pastry courses from all sources available. Pls provide any insights possible. (Well, in fact im still comparing them to Bellouet and the FPS and shorter courses) thanks

Oh hi ther, Im going to apply for their Sept '08 pastry course. Heard that the instructor will be Didier Averty Does anyone know this chef? Reply from the coordinator: Our course includes 19 full weeks - about 35 hours a week and the majority of that in the kitchen doing hands-on, practical work with your chef in a class with no more than 9 other students. The course begins on September 1 and finishes January 23. Le Peche U mention: as far as i know it still gives you a chance to get the chamber of commerce exam and license so that you can work in paris afterwards which is the biggest draw for me. Does this apply to all foreigners? Any feedbacks will be good

Thank you Bibbotson for your reply. True enough its difficult to get into an apprentice program for foreigners. Almost impossible after talking to a French education embassy personnel. I have contacted Bellouet as well, and its more likely a course and 1 mth internship only. I have recently thought of the French Pastry School in Chicago. How do u compare this school to those in France? In your opinions, which school will benefit me most since I have already started in the pastry working world.

Understand that theres many thread on french schools. But can anyone advise me on some good public vocational trainings in pastry that is open for foreign adults. I cant seem to find details for these type of study and school for adults. All I can find are these private schools below. Please advise which of these is a decent school that can seriously help to further enhance professional pastry skills. I wouldnt wish to end up in a school just because of its reputation. I hope to learn more from there and hopefully get a internship. 1) Ecole Nationale Supérieure de la Pâtisserie (do they have long term courses now?) 2) Olivier Bajard (Famous due to guest chef?) 3) Bellouet conseil (Famous due to Old reputation?) 4) Ferrandi 5) Gastronomicom in south France (anyone heard of this organisation? Is it reliable? website at http://www.gastronomicom.fr/)