San Francisco Baking Institute vs. Ferrandi

[John DePaula]

A friend has asked me to advise her about taking some classes at The San Francisco Baking Institute; however, I really do not feel qualified to comment about culinary education in the U.S. since I did my training in France.

She is interested mainly in chocolate work but would like to learn about pastry to supplement her income – a side business, if you will. For the pastry program she’s interested in, SFBI charges about $1000 per week.

The choice may be between the SFBI and going to France to study for 7 months or so at Ferrandi. I find that I cannot be objective about the question because I know that the training I received at Ferrandi was the best. Also, the romance of living in Paris and the heart of Europe – well, what can I say… it’d be quite an experience for her.

My question is: Do you think she can get a good grounding in the basics at SFBI? Do you think it’s worth $1000/5days? What would you recommend?

Thanks.

John DePaula

DePaula Confections

[Qui]

SFBI is a great school, but it's reputation is mostly for breads, I'm not sure about their pastry program.

I went to a culinary school in San Francisco, but if I had a choice to do this all over again, I would DEFINITELY go to France. It is still my goal and plan to take continuing education courses in France in the next couple of years.

Definitely France, without a doubt!

[alanamoana]

has she considered the french pastry school in chicago? it seems to me the closest you can get to a european style education and aesthetic here in the states. might end up being comparable in price to studying in france, but maybe not. i'd recommend chicago over san francisco because of what she's interested in (chocolate with some pastry), mostly because of the stuff that neil (nightscotsman) posted on his personal website which showed what he learned while in school. also, their reputation is so widespread (competitions, etc) that this could only benefit a business. i've never even heard of the san francisco baking institute, until this thread, and i went to culinary school in san francisco.

A friend has asked me to advise her about taking some classes at The San Francisco Baking Institute; however, I really do not feel qualified to comment about culinary education in the U.S. since I did my training in France.

She is interested mainly in chocolate work but would like to learn about pastry to supplement her income – a side business, if you will.  For the pastry program she’s interested in, SFBI charges about $1000 per week.

The choice may be between the SFBI and going to France to study for 7 months or so at Ferrandi.  I find that I cannot be objective about the question because I know that the training I received at Ferrandi was the best.  Also, the romance of living in Paris and the heart of Europe – well, what can I say… it’d be quite an experience for her.

My question is:  Do you think she can get a good grounding in the basics at SFBI?  Do you think it’s worth $1000/5days?  What would you recommend?

Thanks.

John DePaula

DePaula Confections

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[John DePaula]

has she considered the french pastry school in chicago?  it seems to me the closest you can get to a european style education and aesthetic here in the states.  might end up being comparable in price to studying in france, but maybe not.  i'd recommend chicago over san francisco because of what she's interested in (chocolate with some pastry), mostly because of the stuff that neil (nightscotsman) posted on his personal website which showed what he learned while in school.  also, their reputation is so widespread (competitions, etc) that this could only benefit a business.  i've never even heard of the san francisco baking institute, until this thread, and i went to culinary school in san francisco.

That's a very good suggestion, alanamoana. I'd forgotten about The French Pastry School in Chicago. Yeah, they have a great reputation. I'll tell her about it.

[John DePaula]

SFBI is a great school, but it's reputation is mostly for breads, I'm not sure about their pastry program.

I went to a culinary school in San Francisco, but if I had a choice to do this all over again, I would DEFINITELY go to France. It is still my goal and plan to take continuing education courses in France in the next couple of years.

Definitely France, without a doubt!

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Well, the romance of France... and, of course, the skill level that you're exposed to on a daily basis. For me, it wasn't just about the education but also the experience of living abroad. That made it an easy decision for me.

[artisanbaker]

sfbi is not well known because there's *no glamor* in being a bread baker and that's what they specialise in.

there is no place, no place like france. i worked there for a year and a half and i wouldn't trade that experience for anything.

french pastry school might be the next best place for continuing ed (read guest chef) classes in *pastry*... i would be scheduling another trip back to france to http://www.ecoledelapatisserie.com/ if it wasn't for my kids...

best