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JoaneeBonee

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  1. Hello all, I just graduated from ESCF Ferrandi for the 9 month cuisine program. I did a one month stage in February, and then have another 5+month stage coming up. You can check out my blog here: http://joanpan.blogspot.com. It is pretty detailed in terms of photos and tests at Ferrandi. I did check out schools in Northern California where I am from, and also every school in Paris, and in NY. Ferrandi was signifigantly more impressive and more affordable. I have heard that they have had students drop out from LCB to attend Ferrandi, and that there is a long waitlist for the French students that want to attend. I did consider Bocuse but you have to be fluent in French and it is a 2+-year program. I would suggest learning some French - not necessary but it helps. (I only took 6 weeks before I moved here but I can get by now). There were quite a few students that didn't know anything past "Merci" but now speak pretty decently. In this program, you definitely learn kitchen French well. You need this for your stages. I have worked with Chefs: Didier Averty, Thierry Jamard, Sebastien De Massard (who was my chef for cuisine the whole year), and Stephane Gabrielly. I am very happy to answer any questions: JoaneeBonee@gmail.com I would suggest Ferrandi if you want a serious career in cooking or pastry. They prefer that over people that want to do it "just for fun." You definitely learn what hard work is. =)
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