The École Supérieure de Cuisine Française (ESCF) – Ferrandi is one of France’s leading professional training schools.

Our 25000 sq. m. site located in the heart of Paris is dedicated to:

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

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

A commitment to excellence

France is renowned throughout the world for its passion for fine cuisine. It is this passion that lies at the heart of the École Supérieure de Cuisine Française.

Our mission is to provide students from all over the world with the skills that are behind the exceptional reputation of French gastronomy.
We aim to open doors and provide every opportunity for our students to embark on successful and enriching career paths, in the finest tradition of French cuisine.

Close ties with the world of gastronomy

We work closely with businesses and branches of activity to adjust and respond to market trends and company needs.

More than 2,000 businesses have named us as the recipient of their apprenticeship tax payment.
The elite of the culinary profession (e.g. chefs that have won stars from Le Guide Michelin, “Meilleurs Ouvriers de France”, famous names in the catering or pastry businesses) oversee our students during internships or as apprentices.
Our school is affiliated to the Paris Chamber of Commerce and Industry (CCIP)

Our 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.

Today, the Ecole Gregoire-Ferrandi offers a wide range of full-time, part-time and continuing education programs for over 3000 students a year. The students are offered international experience through training periods or educational trips abroad (see our Exchange agreements ). The school also arranged knowledge transfers partnerships in the area of teaching as well as technology with different counterparts in Europe, Mexico, and Japan.