FERRANDI Paris Alumni Tal Spiegel Inspires Students in the Intensive French Pastry and Bread Baking & Viennoiseries Programs

Tal Spiegel, the renowned pastry chef and founder of ABRA in Paris, recently returned to FERRANDI Paris to speak with students in the Intensive Professional Program in French Pastry and Intensive Professional Program in Bread Baking. His visit was part of FERRANDI Paris’ ongoing effort to connect current students with successful alumni and provide insight into life after graduation.

Tal graduated from FERRANDI Paris in 2015 from the program Intensive Professional Program in French Pastry. Since then, he has built an impressive career, teaching, writing pastry books, and most notably, opening his own patisserie, ABRA, in the heart of Paris. He has amassed a huge following on his Instagram account ‘desserted_in_paris,’ showcasing the power of social media as a tool to market one’s business. 

Reflecting on his time at FERRANDI, Tal credits the school with giving him the essential foundation in French pastry techniques—a stepping stone that allowed him to experiment, grow, and eventually launch his own business.

During his visit, Tal emphasized the importance of curiosity and experimentation in the kitchen. He shared with students that he sees himself in them, recalling how new and exciting everything felt when he was in their shoes.

Tal also spoke about the significance of alumni engagement, explaining that connecting with former students provides a bridge between school and real-life careers. By sharing their experiences, alumni offer guidance, realistic perspectives, and encouragement for young chefs pursuing their culinary dreams. He also showed students his book, This Is Not a Recipe Book and took time to sign copies for those eager to take home a piece of his culinary journey.

When asked for one piece of advice, Tal encouraged students to embrace curiosity and not fear failure. “Curiosity is always the basis for trying things—whether they work or not. When we try, we learn a lot from the process itself,” he said. His message resonated with the students, reminding them that experimentation and persistence are key ingredients in building a successful culinary career.

Tal Spiegel’s return to FERRANDI serves as both a source of inspiration and a reminder that the lessons learned at school are just the beginning of a lifelong culinary journey.