The School of French Excellence

The programme aims to train students from all over the world in meeting business requirements across the three specialised fields that we offer. Students benefit from an innovative educational and practical degree which strongly focuses on developing their networks within France and abroad.

Patrick Juhel, holder of the Meilleur Ouvrier de France award, is our Chief Executive and oversees the kitchens at Ferrières, in addition to teaching gastronomy in partnership with the educational teams. The scope of the apprenticeship is from product to plate, that is to say from the garden to the presentation of the dish, including, naturally, practical experience. Classes focus on knowledge of products but also on chopping techniques and presentation methods, health and safety, and wine-and-food pairings.

With extensive experience with luxury hotels and restaurants, and the author of books specialising in professional training, Jean-Luc Frusetta supervises everything connected to the art of hospitality and hotel management. Located close to the chateau, the Paxton Resort & Spa, a 4-star hotel, is Ferrières’s privileged partner. Within this setting, and under the guidance of experienced professionals, students put into practice the operational activities of the hotel business.

In addition to gastronomy and hospitality, Ferrières also offers an apprenticeship in the luxury sector. Therefore, students receive training in French-style hospitality, which gives pride of place to precision, effectiveness, and punctuality. Excellence does not simply consist of repetition but in loving your work, doing it with modesty, generosity, and with a sense of service.

The Ateliers Ferrières offer a range of training for students, professionals, and amateurs. Ferrières Diplomas in Pastry-Making and Cookery, flagship programmes of the Ateliers, each lasting for 8 months, will teach you French culinary techniques. With 600 hours of classes over 6 months or 35 hours of classes a week, these programmes are designed for both experienced or beginner students who are highly motivated and want a quick stepping stone to the world of Fine Cuisine.

These Diplomas lead to a 2-months work placement, arranged by the Ateliers, in some of the most prestigious establishments in Paris, France, or Europe.