Paris-trained chef & baker
Cook better. Eat better. Live better.
Having taught French cuisine and baking for 10+ years in Paris, I have helped hundreds of people learn to cook real, good food.
Ferrandi Paris · Guy Savoy · Le Boulanger de la Tour · La Cuisine Paris
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Cooking classes
In your home, business, church, club or other organization.
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Chef à Domicile
Private chef services; making meals to remember!
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Consulting
Professional training, advice, and evaluation for your business.
Recent blog posts
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![Whisk lifted from glossy, stiff-peaked meringue]()
All about meringue – French, Italian and Swiss
Have you ever struggled with getting meringue right? Maybe it weeps, or its texture is not smooth and shiny but more rough and clumpy? Meringues are the base of many recipes such as macarons, mousse, soufflés and others, so it is important to understand what is happening and be able to troubleshoot problems as they happen.
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![Culinary student in chef's whites plating desserts along a kitchen counter]()
Culinary School - Is it for me?
Disclaimer : my two culinary degrees are from two different schools here in France, so my personal experiences may not be the same as yours.
I arrived in Paris the fall of 2007 to attend the prestigious Parisian culinary school L’École Supérieure de la Cuisine Française Grégoire-Ferrandi. I literally had no idea what I was getting into.
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Traditional French Bread – yeast only method
Anyone who has ever visited France can testify that what is labeled as « French Bread » in American supermarkets is far, far different from what is sold in boulangeries across France. One of life’s simplest and cheapest (once you’ve paid your airfare!) is to walk into a real French bakery and buy a fresh, still warm traditional baguette. You can’t get but just a few feet from the bakery before ripping the end off of it and devouring it right then and there.
