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Posts by Khurram

Dear Snow Goose: Kindly read this discussion it might help you taking your decision: http://www.cheftalk.com/t/61752/is-becoming-a-pastry-chef-the-smart-move
Although it looks glamorous but  Baking and pastry is very hard working carrier, My humble advise is kindly go to your local Vancouver Island university (http://www.viu.ca/) (http://www2.viu.ca/calendar/tradesappliedtech/baking.asp) meet the head of bakery department, and get some advice from him/her.   If you have interest starting boutique as cake designer/artist then you may take specialization course from Bonny Gordon college...
Dear Happy Cook: I'm agree with you there's somerhing fishy regarding "Gastronomic" french cooking school. There's school administration hierarchy is also very interesting, Mom is a student advisor and also take care enrollment and tution matters, son is pastry chef and instructor also run his own restaurant, and his few friends are part time teacher to teach french lessons. At thier website they emphasise more on tourism related activities and pictures rather academic...
  Dear Chocolat: Nothing is perfect in this world I’m sad to hear that you don’t have good experience with GF But what ever I wrote was based on my personal experience and one on one visit in GF I still think GF offer the best and competitive program in Patisserie. By all means no matter how good the institutes are it also depend on student’s struggle motivation and hard working to absorb the knowledge and mastering in skills, alone institution cannot...
  Dear Bakedup:   I’m so grateful of your kind words I wish you great success in every phase of your life God may show you the right path and wisdom. Sincerely, Khurram     **Bonne chance**  bonne chance   bonne chance
Yeah but there are some purpose and goals to attend specific course City & Guilds UK is very good and recognized education which runs certificate to Diploma program its been taught in major commonwealth countries included UK, New Zealand S.Africa, Zimbabwe, Namibia, Botswana, Mauritius, Pakistan, Malaysia, Singapore etc etc   Unless you have pervious background or education in Food and Kitchen you have to take certificate, Diploma and then Advanced Diploma...
  For Ecole de Boulangerie de Paris: if you are a citizen of France or EU and under 25 then you may attend there apprentice type course free of cost but its in French language, other wise citizen of out side of European Union countries or above the age of 25yrs you must pay 10750 Euros tuition fees (+ living expanses) so not really cheap
Dear Bakedup: Kindly note I have no whatsoever affiliation or fellowship with Gregoire Ferrandi   I’m very pleased to read your enthusiasm towards Baking and Pastry arts however there’s slightly difference in between Baking arts and Pâtisserie professionnelle (French Pastry arts) if you more into Pâtisserie (French or European baking) THEN you should go straight to specific course and specific guild institution.   Why Gregoire Ferrandi?   All top class...
The course you referring Purp is for French speakers only and for adults (I guess either student has to has certain age category and or some prior experience or baking knowledge) But I’ll be taking long route “One Yr Intensive Program” I may extend it up to one more additional practical year (If I get paid sufficient in France) Vancouver Community college (BC, Canada) started pretty much same course, here’s the web link...
No Purpergurk, It’s been a while since he emailed meButI’m quite positive Vagabundo is not going ferrandi; his biggest barrier was money as well. You may down load school form from there website: http://www.egf.ccip.fr/international/escf-ferrandi.asp I may be able to attend Feb or Sept 2011 session, if every thing will go according to plan, I’m working hard to save enough to cover my living expanses and my papa is agree to pay half the tuition cost …….     
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