Introduction to the Fundamentals: A Two-Week Culinary Journey at FERRANDI Paris

For two exciting weeks this summer, FERRANDI Paris welcomed participants from across the globe to take part in a hands-on introduction to the world of French culinary arts. Students enrolled in our Introduction to the Fundamentals of French Pastry, French Cuisine, and Bread Baking and Viennoiseries courses, each carefully designed to offer a deep dive into the techniques and traditions that define French gastronomy.

These short courses are part of FERRANDI Paris’s commitment to making French culinary excellence accessible to passionate beginners and career changers looking to explore new skills or lay the groundwork for future studies.

French Pastry

In the Introduction to the Fundamentals of French Pastry, students were introduced to the essential techniques behind France’s most iconic desserts. Over the course of two weeks, they explored the fundamentals of pastry doughs, creams, and glazes, creating delicacies such as macarons, lemon meringue tarts, éclairs, croissants and layered entremets under the guidance of FERRANDI’s expert pastry chefs: Chef Carl Barbier, Chef Arnaud Bonnefoy, Chef Maxime Ollivier.

French Cuisine

The Introduction to the Fundamentals of French Cuisine offered students a comprehensive overview of classic culinary techniques. From knife skills and mise en place to the preparation of sauces, proteins, and vegetables, students learned the foundational methods of French cooking, with a focus on seasonality, flavour balance, and professional kitchen practices with the guidance of Chef Stéphane Jakić, Chef Alexander Dreyer and Chef Aly Dioum.

Bread Baking & Viennoiseries

In the Introduction to the Fundamentals of Bread Baking and Viennoiseries, students immersed themselves in the art of French boulangerie. They discovered the meticulous process behind perfect baguettes, country loaves, croissants and brioches; and how temperature and technique combine to create artisanal quality products thanks to the guidance of Chef Tony Doré.

 

 

 

A Truly International Experience

As with all FERRANDI Paris programs, these introductory courses drew a diverse group of participants from countries such as India, Kenya, Equador, united by a shared passion for French culinary arts. Whether preparing for professional training, exploring a personal interest, or simply seeking an unforgettable experience in Paris, each student left with new skills, lasting memories, and a deeper appreciation for the discipline and artistry of French cuisine.