the Ecole Ferrandi in Dijon welcomes its first students and unveils its cooking and pastry classes

It is one of the most anticipated buildings in the international city of gastronomy and wine in Dijon. The prestigious Ferrandi Paris hotel school opens its doors. The opportunity to meet his first apprentices in retraining.

Insane heads, aprons tied around the waist and closed faces, the severity can already be read in their appearance. At the Ferrandi facility in Dijon, white coats swirl around the kitchen, where everything shines – stainless steel ovens, dishes and refrigerators are brand new. The cooking school in the International City of Gastronomy and Wine has indeed opened its doors.

It is the fifth establishment to open Ferrandi, after Paris, Saint-Gratien, Bordeaux and Rennes. The 750 m² Burgundian center will welcome 150 apprentice chefs per year. Students in search of excellence – the school, established over a century ago, is known around the world for its quality teaching. Two training courses are offered in the heart of Dijon. One in English, for students who want to start cooking. The professionalization course is carried out in four months and must be validated by an internship. The other, in French, is for people in retraining, who want to acquire the basics of cooking and baking in two to three weeks. For the latter you pay about 3000 euros.

And it is for this course that Gaëlle Prévalet wanted to enroll. He who rented, sold and repaired pianos trusts”passionate about cooking from an early age”. It is therefore no coincidence that his knife runs over several fish. The aim of the day is to learn how to hoist nets. †It’s great, we get up at sunrise, we’re super motivated to come, I’m very happy!” she excited.

“You have the feeling that you are touching everything and discovering what is in a kitchen with organization, stock management, waste, cold store, cleaning… Everything from A to Z.”

Gaëlle Prevalet, student

Gaëlle will therefore follow this cooking course for three weeks. A way to not get involved and take your time… before pushing the doors of a restaurant. This time on the side of the stove.

At the Ecole Ferrandi in Dijon, the aim is not to learn how to cook, but to become a chef. This is a difference that Frédéric Lecourd, trainer, states: “It is important to master the techniqueBut cooking isn’t just about laying down a sprig of grass and applying a little sauce. You have to learn to tidy, clean, store. It’s all part of the breadth of a cook’s schedule. And you have to master the gesture, I think that’s essential.”

And Ferrandi is not limited to the kitchen. Banquet classes are also offered. The day of our visit it is puff pastry lessons, slippers making, galettes des rois and palm trees. Professor Stevy Antoine explains: “We learn the basics of bakingWe have a fifteen day module: a week for cakes and pasta and a week for mousses, desserts and more elaborate things.

The trainer inspects the apple turnovers of his students and gives them advice. Among them and them, Elena Koglin. †My project would be to bring the excellence of French pastries to Switzerland, to Zurich”, launches the student in his early fifties. The former consultant to the management therefore started her two-week pastry training course, in a “prestigious school in France”† She admits she’s abeginner in pastry. No hindrance to the student.

Fortunately, you learn the basics from Mr Antoine and you feel at ease”she explains† “And even though we have different levels, we all learn together. There’s a kind of harmony, a group dynamic.”

These first students will soon be joined by student chefs from elsewhere. These foreign students will start their English course in September. When they leave Ferrandi hotel school, nine out of ten students find a job seven months after leaving school.

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