Institut National de Boulangerie Patisserie

[RichardJones]

I am looking to do my foundation patisserie training in France next year. I am currently a keen amateur chef able to make basic pastry types but with no professional experience.

A course I came across was the 5 month formation offered by the Institut National de Boulangerie Patisserie in Rouen (http://www.inbp.fr/).

Has anyone had any experience of this institution? It is so hard to judge cookery schools when they all have shiny websites -- any anyone can call themselves a national institute. I would be very grateful for any feedback or advice you can offer.

Also, I would love to consider any other recommendations people have.

Many thanks for your help,

Richard

[dougal]

Personally, I don't know the answer to your questions -- BUT --

if you go to http://www.foodbeam.com/ I think you might find someone in a very good position to tell you quite a lot about patisserie training in France. Fanny posts here on eGullet occasionally, but contacting her via her blog would probably be more direct.

[artisanbaker]

INBP forms an important segment of the leaders in the French artisanal baking industry; the other organisation is les Compagnons du Devoir. And of note, some compagnons are employed by the INBP, and some compagnons take classes there as part of their formation.

While I have not been to the INBP, Mr. Rosada, who is generally recognised as the nation's most accomplished artisanal baker/teacher, is a graduate of their Master's program.

I hope that answers the question; and in the interest of full disclosure I have not attended the school.

[John DePaula]

You may also wish to look at:

ESCF Ferrandi culinary school

Ecole Gregoire Ferrandi

Pastry School

Bon Chance!