École_Supérieure_de_Cuisine_Française_(ESCF)_-_Ferrandi

École Supérieure de Cuisine Française - Ferrandi

École Supérieure de Cuisine Française - Ferrandi

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Not to be confused with the ICAO code of the Malmen Airbase.

École Supérieure de Cuisine Française (ESCF - Higher School of French Cuisine at Ferrandi) is a professional training school located in central Paris. Established by The Paris Chamber of Commerce and Industry (CCIP), the school is part of École Grégoire-Ferrandi and specializes in training students for work in hospitality management and French cuisine.

In 2005 the school founded Atelier Pierre Hermé, a workshop class focusing on techniques and creations of French pastry chef Pierre Hermé.

History

The Ferrandi School, as it was originally named, was founded by the Paris Chamber of Commerce and Industry in 1932 as the organization's first "Atelier École" to offer professional training in the food services. In 1983 the school established the École Supérieure de Cuisine Française program. In 1997 the Ferrandi School and another CCIP school called the Grégoire School, which specializes in craftsmanship and interior design, were incorporated to form École Grégoire Ferrandi.

Notable alumni
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