Gregoire Ferrandi | Ecole Supérieure de Cuisine Française

The ESCF proposes a unique culinary training in France « Chef de Cuisine – Company manager ». The program benefits from the experience and reputation of the Ferrandi School which provides professional training for pupils at different levels (CAP/BEP – Certificate of Professional Competence, Bac Pro – Professional high school Diploma, BTS – Higher Vocational Diploma) in the foodservice industry: bakery, pastry-making, fish-mongering, charcuterie (delicatessen) – catering, fresh products department chief. The Paris Chamber of Commerce established the first « Atelier Ecole » at Ferrandi in 1932, offering professional training in the foodservice field for more seventy-years.