COOKING SCHOOLS - learn to cook . . . train to be a chef
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Ferrandi has a 25,000 square metre site located in the heart of Paris is dedicated to culinary arts: cooking and service, catering, bakery and pastry, and restaurant management.

1,500 students and 2,000 professionals in continuous education with a success rate of over 90% for job placement six months after graduation.

A commitment to excellence

France is renowned throughout the world for its passion for fine cuisine. It is this passion that lies at the heart of the FERRANDI.

Our mission is to provide students from all over the world with the skills that are behind the exceptional reputation of French gastronomy.

We aim to open doors and provide every opportunity for our students to embark on successful and enriching career paths, in the finest tradition of French cuisine.

Close ties with the world of gastronomy

We work closely with businesses and branches of activity to adjust and respond to market trends and company needs.

More than 2,000 businesses have named us as the recipient of their apprenticeship tax payment.

The elite of the culinary profession (e.g. chefs that have won stars from Le Guide Michelin, “Meilleurs Ouvriers de France”, famous names in the catering or pastry businesses) oversee our students during internships or as apprentices.

Our school is affiliated to the Paris Ile-de-France Regional Chamber of Commerce and Industry.

Our distinguished training staff has extensive professional experience in France and abroad and our instructors are deeply committed to passing on the professional values and the passion of their trade to our students.

Highly qualified teaching staff

A team of over 100 permanent instructors ensures the delivery of our core programs, from vocational training for young students to advanced continuing education for professionals. All have significant, top-level industry experience with Michelin-starred chefs and other prestigious employers. Many have won distinctions and major competitions (Meilleur Ouvrier de France …).

Numerous renowned chefs, hotel and restaurant management professionals and gastronomy experts, including many of our own alumni, regularly contribute to our programs through demonstrations, specific courses and conferences.

Professional, action-based teaching methods

The goal of our pedagogy is to instil the values of professionalism, passion and innovation in our students.

Our pedagogy aims to provide students with professional, applicable skills – the ones their future employers need and the reason why so many prestigious restaurants and hotels seek our graduates. Many of our programs are based on apprenticeship, where students work and study simultaneously. All of our students are required to gain professional experience through internship or apprenticeship.

Our students work in small groups (12 maximum) and benefit from individualized guidance and coaching from instructors. Training is action-based through hands-on kitchen work and service in one of our student-run restaurants.

In the heart of Paris, an exceptional learning environment

Our kitchens, pastry labs and bakery labs are fitted with professional-grade equipment and students work in set-ups that replicate as closely as possible what they will find when they move on to employment.

Our 25.000 square metre site, located in the 6th arrondissement of Paris, in the Montparnasse / St Germain des Près neighbourhood, has state-of-the-art facilities including:

  • 9 fully equipped professional kitchen laboratories
  • 7 pastry laboratories
  • 2 bakery laboratories
  • 2 working restaurants with associated production kitchens
  • Sous vide lab
  • Oenology and tasting laboratory
  • 80-seat demonstration auditorium
  • Multimedia resource center

Our professional laboratories are set up to replicate “real” kitchens, with individual workstations so that each student can prepare his/her own recipes and gain hands-on experience. Tastings and instructor feedback sessions are integrated into the curriculum to anchor the skills and techniques learned.

28 Rue de l'Abbé Grégoire
75006 Paris
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