Culinary School-France

Hello everyone. This is my first time on this site and I must say it's great! I'm going off to culinary school in Paris in September, a school called Ecole Superieure De Cuisine Francaise (ESCF). Just wondering what you folks have heard about it, if anything. I looked into Le Cordon Bleu and Ritz Escoffier, but friends in France referred me to ESCF. Please drop me a message if you have heard anything, good or bad about this school. The program is 9 months with an optional 3-6 month internship afterwards. Tuition comes out to around $13K for the entire duration because of the Franc's ailing exchange rate. Our faculty is pretty impressive, Alain Ducasse, Marc Haeberlin, Guy Savoy and other Michelin 2 and 3 star chefs, however I doubt they teach on a regular basis. I was told they give seminars. Anyways, looking forward to your replies. Have a nice day!

[Pete]

Sounds like a great experience. I have only heard brief bits about the school but everything I have heard is great. Looking forward to "getting the real scoop" from someone who has actually attended. Hope you have internet access so you can keep us informed.

[Nicko]

Wow mrleehawaii, that sounds like an amazing opportunity, I would really be excited if I were you. Where exactly will you be in France? Paris? How long has the school been around? And, what type of degree do you end up with?

I am jealous Mrlee, I have always dreamed of going to europe. Best of luck to you. Be sure to check in with us here and let us know how it is going.

Good travels,

Joe

Wow man, what is it going to run you for that little excursion? Where can I find out about that school. Do you need a visa or something?

Thank you everyone that has replied. I really appreciate your inputs and your encouragements. The school is located in Paris in the 6th Arrondissement, right in the Latin Quarter. With todays currency rate its going for about $13K-$14K for the diploma. The program prepares you not only for the school's diploma, but for the nationwide C.A.P exam. It's a certification from the French government saying that you're a licensed chef of the French cuisine. It was the only school in Paris that actually prepared you for it, so I was drawn to ESCF. The school has some pretty distinguished advisors like Alain Ducasse, Guy Savoy, Marc Haeberlin. Well, again, thank you all for your replies and I will make arrangements to post my experiences when I get there. Please feel free to email me with any advice or questions about the school. Thanks!

[Nicko]

Hey MRLEE we all want to wish you a great learning experience. Keep us updated and check into the ChefTalk Cafe when you can.

Have a great time!

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Best Regards,

Nicko
nicko@cheftalk.com