École Grégoire-Ferrandi

École Grégoire-Ferrandi is one of France's leading professional training schools located in the 6th arrondissement of Paris in a 25000 sq. m. site. Its culinary school is called École Supérieure de Cuisine Française (ESCF)

The school offers three areas of training and specializations within each area:

culinary arts: cooking and service, catering, bakery and pastry
restaurant management
craftsmanship and interior design

There are 1500 students and 2000 professionals in continuous education with a success rate of over 90% for job placement six months after graduation.

History

1932: The Paris Chamber of Commerce and Industry established the first "Atelier Ecole" offering professional training in foodservice. Over the next fifty years, the training program grew steadily and the Ferrandi School earned a reputation for excellence.
1950: The leather program of the Paris Chamber of Commerce located to Rue de l'Abbé Grégoire, in the heart of Paris's famous Latin Quarter.
1958: The Ferrandi School also moved to the Latin quarter, next to the Grégoire School.
1983: The Ferrandi School created the Ecole Supérieure de Cuisine Française program to provide the highest level of culinary training and associated management skills in France.
1997: The Grégoire and the Ferrandi schools merged to form L'Ecole Grégoire-Ferrandi.

Notable alumni

Claire Saffitz, from Ecole Supérieure de Cuisine Française

External links

Official Website

v t e French cuisine
History	École des trois gourmandes Les Halles Medieval cuisine Three Emperors Dinner Wine
Dishes	Alicot Aligot Brandade Boeuf à la mode Cassoulet Cordon bleu Cholent Chicken chasseur Croque monsieur Duchess potatoes Duck à l'orange Duck confit Flamiche Fondant potatoes French tacos Hare à la royale Jambon-beurre Matelote Meringue Moules-frites Onion soup Pâté Patranque Peach Melba Pigeon pie Pommes dauphine Potjevleesch Praline Préfou Pressed duck Quenelle Ragout Ratatouille Rillettes Roulade Salade cauchoise Salade niçoise Steak frites Steak tartare Subric Sugar pie Tarte à l'badrée Tarte à l'oignon Tarte aux mirabelles Tartiflette Tourte de blettes Tripoux
Breads and pastries	Baguette Boule Bouquet garni Brioche Croissant Crackling bread Faluche Faraoa 'ipo Ficelle Fouée Fougasse Lye roll Pain aux raisins Pain au chocolat Pain brié Pain d'épices Pain de campagne Pain de mie Pain petri
Beverages	Absinthe Apéritif and digestif Armagnac Beer Calvados Cognac Chouchen Crème de cassis Floc de Gascogne Pastis Perry Pineau des Charentes Pommeau Ratafia Rum Rhum agricole Orangina Ti' punch Vin de liqueur Wine Whisky
Ingredients and condiments	À la zingara Agneau de pré-salé Aioli Au jus Beurre Maître d'Hôtel Bresse chicken Cardinal sauce Calf's liver Chiboust cream Chocolate Confiture Dijon mustard Duxelles Foie gras French mother sauces Frog legs Fleur de sel Fin gras du Mézenc Fines herbes Ganache Gras-double Herbes de Provence Lardon Matignon Mayonnaise Mesclun Mirepoix Mojette beans Persillade Petit salé Pissalat Polonaise sauce Quatre épices Remoulade Verjuice Sauce bercy Sauce Périgueux Saucisse de Toulouse Sel gris Snails Tartar sauce Tuber melanosporum Vadouvan
Culture	À la Maréchale Ambigu Amuse-bouche Baconique meal Bistro Bouchon Charcuterie Charcuterie board Chocolaterie Confit Confrérie de la Chaîne des Rôtisseurs Court-bouillon Cuisine bourgeoise Cuisine minceur Degustation Entrée Florentine Garde manger Gratin Haute cuisine Hors d'oeuvre Mère Nouvelle cuisine Ten Commandments Réveillon Kitchen brigade Salmis Service à la russe Traiteur
Regional and ethnic cuisines	Alsace Basque Corsica French Guiana Gascony Lyon Occitania Nord-Pas-de-Calais Picardy Réunion
Miscellaneous	Appellation d'origine contrôlée École Supérieure de Cuisine Française - Ferrandi École Grégoire-Ferrandi Le Cordon Bleu List of French cheeses List of French restaurants Paris List of French soups and stews List of French desserts
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