As early as 2013, the respected French daily Le Monde referred to FERRANDI Paris as the “Harvard of gastronomy,” in recognition of its elite education, rigorous standards, and key role in shaping the global culinary elite. Generations of chefs have passed through the school’s training kitchens and today stand behind iconic restaurants, pastry houses, and hotels around the world.
FERRANDI Paris was founded in 1920 in the very heart of Paris, conceived as a combination of technique, culture, and real-world professional training at a time when French gastronomy was already a source of national pride and the craft was passed down with strict discipline and respect. This philosophy remains unchanged to this day, and the academy continues to stand at the center of the global culinary scene. In 2015, it was ranked among the nominees for the best culinary institutions in the world.
The same year, at a special dinner at the Residence of the French Ambassador to Bulgaria, after several years of joint work, FERRANDI Paris and the Sharena Fabrika Culinary School officially announced their partnership. This, in addition to giving new wings to the project for the creation of an International School for Gastronomy & Heritage Crafts, laid the foundations for various common ideas for development, cultural and educational exchange and joint culinary initiatives.
You can learn more about the partnership and the work on the main culinary programs in the interview with Bulgaria ON AIR. here.
The best is yet to come, as they say, but until we open our doors and invite the first students to the village of Golyama Zhelyazna, we will tell you why FERRANDI Paris is one of the most renowned culinary academies in the world, what it's like to walk through school corridors that smell of warm croissants, and how Balkan cuisine entered French school kitchens.
More about the history and philosophy of this institution - which educates over 2000 students every year - and why it is so special not only to the French but also to people devoted to gastronomy worldwide, is shared by Sophie Avril, Director of International Projects.
What have you learned from working for such a prestigious school as FERRANDI Paris?
Working for FERRANDI Paris, often referred to as the “Harvard of gastronomy,” has been a true experience of excellence. This excellence rests on three inseparable pillars: rigor, creativity, and transmission. Every project we undertake is driven by a commitment to quality, as well as openness to innovation and cultural diversity. What strikes me every day is the school’s ability to combine tradition and modernity in order to train professionals who are ready to meet the challenges of a constantly evolving industry. And beyond the walls of the school, there is the strength of a global network united by a shared passion: gastronomy, craftsmanship, and hospitality.
How would you describe the philosophy and values of FERRANDI Paris?
FERRANDI Paris has a clear mission: to train the leaders of the renewal of gastronomy and hospitality by blending the heritage of traditional know-how with the boldness of innovation. This ambition is built on strong values that guide every project. First, high standards, which push us to strive for excellence at all times and in all areas. Then creativity, which encourages us to challenge conventions and take initiative. Added to this are generosity and conviviality, which nurture team spirit and knowledge transmission, as well as responsibility, which places sustainable development at the heart of our practices. These values are not merely displayed principles; they are lived every day through our programs, partnerships, and immersive pedagogy. They represent a promise that each student will leave with far more than a diploma: a vision, an ethical foundation, and the ability to shape the future of gastronomy.
How does the school maintain and enhance its level of excellence?
Excellence is never acquired once and for all - it must be cultivated. At FERRANDI Paris, this is achieved through constantly evolving pedagogy: continuously trained instructors, specialized learning paths, and the integration of digital learning. Our professors are recognized experts - Michelin-starred chefs, Meilleurs Ouvriers de France, researchers - who pass on unique expertise. We also rely on strategic partnerships with hotel groups and international schools to enrich exchanges. Above all, we remain attentive to emerging trends: sustainability, healthy eating, digitalization, and new management practices. It is this agility that enables us to remain at the forefront.
These values are not just stated principles, they are lived out daily through our programs, partnerships, and teaching methods. They are the promise that every student will leave with more than just a diploma – with a vision, ethics, and the ability to shape the future of gastronomy.
How do collaborations with chefs and industry professionals enrich the training?
These collaborations are bridges to the real world. They provide our students with masterclasses led by Michelin-starred chefs, immersive workshops, and internships in prestigious establishments in France and abroad. They also open the doors to exclusive events, sometimes on the highest national and international stages - from the Élysée Palace to embassies, as well as renowned competitions. These experiences nurture students’ creativity and give them unique visibility, while allowing them to build valuable connections for their professional future.
What is the role of FERRANDI Paris in promoting sustainable and healthy food?
We have a responsibility to train professionals who are aware of environmental challenges. This is reflected in programs dedicated to sustainable culinary arts and responsible entrepreneurship, as well as modules focused on healthy and alternative cuisine - plant-based approaches, local sourcing, and seasonality. We also organize conferences and CSR-focused podcasts to promote best practices in the restaurant industry. Our objective is clear: to make gastronomy a driver of responsible innovation.
What are the advantages of international partnerships, and what makes the one with Bulgaria unique?
International partnerships are open windows to the world. They allow our students to develop multicultural skills through academic exchanges and internships in prestigious establishments. The partnership with Bulgaria, through Sharena Fabrika, is particularly distinctive: it combines culinary excellence with the promotion of local artisanal know-how. Together, we are helping to place Bulgaria on the global gastronomic map by celebrating its traditions and blending them with innovation.
What is your vision for the future of partnerships and the development of culinary arts in Europe?
I believe in a future built on cooperation - stronger collaboration between schools, businesses, and institutions to address global challenges such as sustainability, digitalization, and inclusion. We envision hybrid campuses and programs that foster mobility and pedagogical innovation. Above all, we see a responsible gastronomy that combines technical excellence with environmental awareness. FERRANDI Paris aspires to remain a driving force of innovation and knowledge transmission by developing ambitious projects and partnerships that contribute to the future of European gastronomy.
What is your vision for the future of partnerships and the development of culinary arts in Europe?
I believe in a future based on collaboration. Increased collaboration between schools, companies and institutions. This is the way to respond to global challenges such as sustainability, digitalization and inclusion. We imagine hybrid campuses, programs that promote mobility and pedagogical innovation. And above all, a gastronomy that has responsibility and that combines technical excellence with environmental awareness. FERRANDI Paris strives to remain a driver of innovation and knowledge transfer through the development of ambitious projects and partnerships that contribute to the future of European gastronomy.
