I want to continue my other post about choosing a culinary school. While trying to figure out if I prefer London or New-York, reading a little bit about a place called Ferrandi in Paris made me curious. École Supérieure de Cuisine Française – Ferrandi or in short ESCF – Ferrandi is a big school in the center of Paris, teaching about 1500 students each year (most are French students) with a small international program starting twice a year.
- Paris, needless to explain.
- This “Anglo” program enables me to learn in Paris but mostly in English (though recipe and quizzes are in French).
- One of the best schools to learn professional cooking in France
- Apparently the FCI (one of the best schools in the US) is sort of an American branch of ESCF – Ferrandi so why not go for the original? (link here)
- The program sounds so cool, 5 month learning on school with monthly regional cuisine learned, culture and language studies, french pastry class every week, excursions, wine classes, workshops and operating the school’s restaurant.
- Mostly hands on training and good ratio between class and instructor (10-14 students per instructor)
- Good value for the money, at least this is what people testify. It’s a reasonable tuition (18K euro which are ~25.5K $) for the amount of class hours (at least 660hr in 5 months before the internship)
- Followed by a 6 months internship in a restaurant as a part of the program.
- Very intense studies – same program used to be 9 months and got shorten to busier 5.
- France can be harder to adapt than New-York or London, language and culture wise.
- Application and acceptance is more complicated and can be done in vein if I don’t get in (only about 20 students in the program, It’s not much).
- 6 months internship (maybe too long??)
|Will I make it in Paris? (this is a pic from Bolivia but still the question stands)|
After weighing it all together I felt confidant about Paris and got really excited about experiencing French cooking in France. The fact that it’s a harder program still scares me a bit, I’m hoping to physically survive the hard bits. Adaptation wise, I decided to start to learn french as early as possible so I can get the most out of studies. Acceptance wise, it took some effort but I did it so no worries there. And about the internship, I will just have to wait to see how it goes.