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. I 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. I 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