Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pastry Schools in France - Cordon Bleu vs. Ferrandi vs. ENSP


feebs

Recommended Posts

I'm planning to attend pastry school in France at the end of this year but there are so many to choose from. After some research, I've narrowed it down to three schools:

1) Le Cordon Bleu

2) ESCF (Ecole Superieure de Cuisine Francaise) - Ferrandi

3) ENSP (Ecole Nationale Superieure de la Patisserie - in Yssingeaux)

Are there any recent grads from the pastry arts programs above who can share how their experiences were and if they know how the schools compare against each other (eg. strength of teachers, curriculum, practical vs. theoretical time, reputation, intership opportunities, etc.)

(I did look into Lenotre but my french is not strong and the program requires a significant upfront deposit with the application which I'm not too keen on.)

Thanks

Link to comment
Share on other sites

Thanks Linda. Hoping to speak to someone who attended the program recently so I've entered that forum as well.

Would love to hear from Le Cordon Bleu (in Paris or wherever!) or ENSP (Alain Ducasse's school) grads so I can make a more informed decision. It's so hard, all of these schools look great.

Link to comment
Share on other sites

×
×
  • Create New...