Shining Champions

What a journey! Our culinary students recently participated in the World Hospitality Student Championship 2023 organized and hosted by HTMi Switzerland and HTMi Saudi Arabia. We are thrilled to share that the outcome of this incredible experience was as great as the trip itself, HTMi Dubai received the trophy as Champion in the Culinary Competition. Chef Leo and his students, Gowtham and Abdul, represented HTMi Dubai, bringing home a well-deserved award, recognizing their effort and passion for cooking. Our students are used to the heat of the kitchen; however, this was a great moment to experiment with new kinds of pressure. The culinary experience in Saudi Arabia will always be part of stories to share. Our students discovered a new culture and met fantastic people from different parts of the world with the same passions: food and hospitality. Having the chance to showcase HTMi Dubai talents and let the world know our flavors has been a joy. This is just the beginning—HTMi Dubai is ready to take on more competitions and to keep shining within the industry.

First Gourmet Academy

Above and Abroad with Trade Tests

For over 15 years, First Gourmet Academy has been dedicated to providing top-notch education and training to aspiring chefs, helping them achieve their dreams of a successful career in the culinary arts. But we don’t just stop there. Through our ‘Trade Tests’, we’re enabling top-tier international hotels and restaurants to assess the proficiency and skill level of cooks who are seeking to work abroad. We take pride in being the go-to facility for these establishments in deciding whether an applicant is ready to begin their global journey. For this year, we have already conducted three Trade Tests for selected applicants to work in Finland and Australia. The applicants were evaluated on their cooking skills, preparing three dishes that were assessed by our School Director, Mr. Mats Loo, who was specially chosen by these establishments to identify the most skilled and talented candidates to contribute their expertise to their team.

The Harvard of French Cuisine

FERRANDI Paris, founded in 1920, is known as the ‘Harvard of French Cuisine’. With a faculty of master chefs, top-notch facilities, and a powerful alumni network, FERRANDI Paris attracts students from all over the world. Graduates of FERRANDI Paris are working in high-end restaurants and hotels around the world, while others have started their own original pastry shops and restaurants. Mandy, who graduated from FERRANDI Paris’ International Program - Intensive and Advanced French Pastry in 2022, recently opened a French pastry shop called La Saison in Guangzhou, China, bringing authentic French pâtisseries to her hometown. In order to blend French pâtisserie with Chinese traditional culture, she will use locally sourced seasonal ingredients to incorporate the 24 solar terms of China, launching a new dessert and viennoiseries for each solar term. The dessert for summer solstice will use Beijing peaches and Yunnan roses. French gastronomy lovers

Universidad Latina de Costa Rica

Literary Inspiration

By Alejandra Fonseca Murillo Advanced student at School of Gastronomy, Universidad Latina de Costa Rica

As a final project we had to make a dessert alluding to a theme, putting into practice what we had learned. My inspiration was the book Friday, or, The Other Island by French writer Michel Tournier. The book is about the story of Robinson Crusoe and how he meets an Indian, whom he names Friday. Both were shipwrecked on an island, Robinson adopts Friday. Friday burns his camp, they find a dog, and survive together on the island until a ship arrives and Friday decides to leave the island, leaving Robinson alone. My proposal was a passionfruit tart with mango coulis, kiwi sauce, coconut sauce, false coral, and a cookie crumble representing the sand. gave it height and softness with whipped cream and tempered chocolate. I decided to use tropical elements that alluded to the island, important to represent the sea, the sand, the coral, and the moment when Friday burns the island. I used a range of yellow tones and contrasting colors such as light blue, representing the sea, and black, representing fire and ashes. gave myself the task of making the cake mold, inspired by the boat.

who come to study in the FERRANDI Paris International Program are often professionals from other fields. With the courage to pursue their passion for French cuisine, they come to France to study at FERRANDI Paris and rewrite their career paths. Our graduates are the inheritors of the century -old culture of FERRANDI Paris, bringing the beauty of French gastronomy to clients around the world in their respective fields.

BERJAYA University College