An enriching international experience at FERRANDI Paris!

For the second year in a row, we had the pleasure of welcoming students from George Brown College (Canada) for a unique pastry program.

From August 18 to September 12, 2025, 18 students attended the Advanced Pastry Program, specially designed for them on our Paris campus.

Program highlights:

• Week 1 – Viennoiserie: classic and modern techniques
• Week 2 – Petit gâteaux: creative and individual pastries
• Week 3 – Chocolate: tempering & chocolate creations
• Week 4 – Sugar work: under the guidance of guest chef Nicolas Guercio, Pastry Chef at Hotel Lutetia Paris

Supervised by carl barbier, Pastry Instructor, and Nicolas Caillard, International Project Manager, the students benefited from intensive training through 15 hands-on classes, a final exam, and the awarding of the prestigious FERRANDI Paris Certificate.
A visit to the Cheese Museum further enriched their immersion in French culinary heritage. 

The program concluded with a graduation ceremony before the students began their 7-week internship in France.
 We are proud to continue this partnership with George Brown College and to support these young international talents in refining their expertise.
We wish them every success in their future careers!
We warmly thank Ryan Guest – Director, Europe and the Americas, George Brown College and Tara Ferguson – Associate Dean, The Chef School, Faculty of Business, Creative Industries, and Culinary Arts, George Brown College for their trust and commitment in making this partnership possible.
Special thanks to Jocelyn Bouzenard – Pastry Instructor & Post Diploma French Patisserie Program Coordinator, The Centre for Hospitality and Culinary Arts, George Brown College, whose presence ensured the smooth running of the program.