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Which Culinary/ Pastry/Baking Schools in Canada, France, Switzerland?

post #1 of 89
Thread Starter 
Hello all you cooking aficionados,
I'm new on this site & I'm finding it very exciting , especially that I'm 39yrs old guy, pharmacist with managerial corporate professional experience ...However , I've been thinking lately of taking a very courageous step towards changing my career path ..I hope it's not too late , I wish I had done it ten years earlier ! But what's nice on this site , I've read about many people who changed their career & took up cooking at 40 yrs of age & even older, so , I don't feel alone anymore !
Anyway , I hope that you can help me in regards of culinary schools choice , especially pastry schools , up to 6-9 months courses .
What are the most renowned ones in Canada & in France, Switzerland ? Can anyone tell me ?
I've been checking online many schools & course options & until now I cannot decide on any !
There's the Ecole de Boulangerie/ Paris-Bercy , sounds like a good one, as well as George Brown in Toronto.
Any other ideas?
Thanks in advance.
Have an excellent cooking/baking day :peace:
post #2 of 89
Save yourself alot alot alot of money and find a decent community program, my advice
post #3 of 89
I've always admired Lenotre, amazing pastry chef, great school.

Good luck with your ventures.

Les Ecoles Lenôtre : écoles de cuisine pour professionnels ou amateurs
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
post #4 of 89
Thread Starter 
Thanks guys for your replies.
RAS I'm afraid I currently live in a region of the world where no such community programs are readily available ( do you mean like special courses , or evening cooking/baking classes )?
Cape Chef , Le Nôtre is great, I've checked their website many times before, but really the fees are one of the highest around !
Was checking Ecole de Boulangerie de Paris & Ecole Française de Boulangerie d'Aurillac , they could be a cheaper option. Some Canadian schools also are cheaper it seems.
Don't know though about Switzerland, any feedback?
post #5 of 89
I think college is what RAS1187 was talking about

Here are a few baking/pastry schools I know about:

Notter School of Pastry Arts
Notter School of Pastry Arts in Orlando, FL | Pastry Courses taught by Internationally Renowned Professionals

San Francisco Baking Institute
San Francisco Baking Institute | Pastry Chef | Baking School | Pastry School | Bread | Pastry | Education |
"To be a good chef all you got to do is lots of little things well" -Marco Pierre

"As far as cuisine is concerned, one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit." -Fernand Point
"To be a good chef all you got to do is lots of little things well" -Marco Pierre

"As far as cuisine is concerned, one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit." -Fernand Point
post #6 of 89

Which Culinary School

Dear Vagabundo:
Not sure if you have found "The Culinary School" for you or not yet
I'm 40 yrs (but look 30, seriously) and I'm also landing on Restaurant-Chef territory, I have done enormous research on Culinary/Baking courses and I'm afraid to inform, unfortunately Culinary/Pastry arts courses are highly commercialized and charging hefty tuition fees.
If you ask me then I like to advice you, if you hard worker and brilliant you don't need to go to world most renowned with unbelievable price tags schools, just go to your community school (if possible)
If you like to spend some reasonable (make sense kinda) money, then
1) George Brown College. (CAD$7000+Living expanses, If you are Canadian Citizen)
2) École GRÉGOIRE-FERRANDI 28 rue de l'abbé Grégoire 75006 Paris - Tél.: 01 49 54 28 00
(Euro15000 tuition + Living expanses
Ecole Ferrandi is highly recommended (if you can afford)

You might wanna check :
First Gourmet Academy
Capitol Greenstreet, Capitol Hills Drive
Old Balara, Quezon City 1119

+63 (2) 951 9655
(a school in Manila)

And if you like to learn on service & business side of restaurant then I guess AH&LA distance learning is your best bet with very affordable price ($US 1500 to 1800 approx)

Please avoid at any cost
Arts Institutes (throughout N.America) they don't teach you any thing but merely Art of dishwashing
And Cordon Blue a big NO NO

All the best

(We want to hear from you which school you pick and what was the reason to picking this school

post #7 of 89
Thread Starter 

Which Bakery School

Dear Khurram,

Thanks for your reply & advices regarding which bakery / pastry school to choose.
I'm curious to know where did you chose to study & when did you start ? I'm 39yrs old & me too still look in my early thirties, but still on paper it shows the real age ! Not so young !

I am a Canadian citizen , but currently living in Middle East. I know about George Brown in Toronto . It has some good reviews. Seems like the best in Canada, although I do not like Toronto itself! How about schools in Vancouver ? Like the Northwest Culinary Academy of Vancouver & the Pacific Institute of Culinary Arts , any idea about them ?

& Why NOT Le Cordon Bleu ? I was considering the one in Ottawa actually. Looked good to me ( not the cheapest of course).

As for Grégoire Ferrandi & Ecole de Boulangerie de Paris & de Rouen , they all seem great , but the fees are exorbitant.At least while in Canada I could possibly work on the side while studying.

Awaiting your feedback again , thank you so much .
post #8 of 89

Which Bakery School?

In Vancouver no one can compete Vancouver Community college in affordable tuition and very good out come after the graduation, but a bit lengthy program and quite a wait to get seat average 3 to 6 months.
Northwest Culinary is also affordable around CAD$8000-10000 seems not bad but its very basic program most probably you’ll find basic pay after this program their curriculum comprises on On-Baking by Sarah Labinsky (you can read this book and practice your own as well)
Pacific Institute or Arts Institute are same category institutions with harsh and rude chefs (racism exist as well ….. yeah unfortunately) they are expansive and not worth it, honestly.
LCB Ottawa is really not what compare to be Paris or London yet most expansive among all other branches.
If you spending so much money please don’t work during study period, focus on learning and curriculum, you have rest of your life available to work, you need good grades to show your efficiency to employers, seriously
If I have to pick I go to G.Ferrandi with my close eyes, they offer 6months apprentice (which no other institute offer, possibly with top class pastry arts chefs), and european Pastry arts is really different than N.American programs
If you wanna make a life-time-golden-rewarded-carrier go G.Ferrandi you’ll glad what you did, you may apply student loan, I know its expansive but very fruitful, I swear, I have done my research.
You have my blessings and hopefully (God willing) you’ll find the best path for you.
BTW I'm Middle-east origin Candian citizen:smiles:
post #9 of 89
Hey age is just numbers, don’t ever let age come into your way, 39 is old do you really think? O! hello? Common ……..
But WTF we paying tuition to get education so who cares about age ……
Anyways I had partial scholarship to attend Arts Institute of Vancouver, what a money-suckers we broke our bones to do dishwashing and cleaning at least 2 hours after each class, average class ratio was 1:24 (teacher: students) with only 3 stoves and 1 fryer with very limited supply (one onion/one reddish/one potato & quarter chicken per student per class) while being charged CAD$500 per person extra per month.
I quit after 2 semesters and spending CAD$16000, (which I will regret rest of my life)
Job offers were around 10 to 12/hour (can you imagine)
What I’m doing now (non-culinary job) making atleast double compare to restaurant job offered.
I searched very intense this time with top class chef meeting, visiting whole Europe, restaurant entrepreneur meetings, job market search, and keeping my future goals in mind and I’m so ready for G.Ferrandi Pastry arts program while ending my Post graduation from George brown college by next year.
Wish me Luck
post #10 of 89
Thread Starter 

Which Bakery School

Hey Khurram,

Thanxx again for your valuable tips on what bakery school to attend. So, what program did you attend @ George Brown? I heard they're one of the best in Canada. Did they have any pre-requists?
Northwest Culinary of Vancouver seemed good enough to me since they offer bakery/pastry program of 4 months only @ 8000.00CAD, which is quite reasonable. I heard that many of the schools over-charge anyways & you don't need to spend so much money in order to get the appropriate culinary education.
Again G.Ferrandi looks so good & professional with excellent program , but still too pricey & they're not so flexible with the dates . They only have two sessions , one is too early for me (Jan2010) & the 2nd (Sept2010) too far ! Should I wait till Sept? But I've waited too long & I feel I 'm finally ready.
Btw, would you know anything about the French Culinary Institute of New York ? looks good to me & quite affordable as well.
In all cases, frankly , I dunno what the career opportunity will look like whether it was a very well renowned school or less famous & less expensive school? I mean, who'd want to hire a 40 yrs old pastry graduate ? I think what I'm hoping for after graduation is to try to find some bakery/pastry shop that will accept to have me work for them for free about 6 months to obtain some experience ( perhaps an internship thru the college) & then most probably I will be looking to open my own bakery shop, because , I don't see how one can start a career @ the age of 40?
So, you Middle-Eastern as well, from what part I wonder?
Thanxx again ....Good luck with your study & work.:thumb:
post #11 of 89

Which School?

:mad:Please Please Please, if you go for fight you don’t tell your enemy what you are lacking in your defence, you just stand against them to win, no mercy, no excuse:laser:

If Pastry-art is your passion then grab it with your teeth, NO EXCUSE.

You already told me you look younger than your age (like me:look:) so as long as you are knowledgeable, Tidy and handsome in look, and got an ability to face all type of pressure (& can kick buns) then NO QUESTION ASKED.

If you want basic to intermediate knowledge of Baking in short time without any highly-pay expectation then NW Culinary is perfect they are at the corner of Main & 12th, very very easy excess through public transport and if you have to rent a condo then kindly come after Winter Olympics other wise get ready to be ripped by home owners.

G.Brown offer several courses comprises on two Semesters to 2 yrs, Its depend on your previous experience & educational back ground, I like their Post graduation programs in Italian, French, and coming up Middle-eastern/E-Indian Culinary Diploma.

FCI NewYork is affordable? Ummm Since when? But school has balls no doubt; they also have several categories in Baking certificates,

My advice (one more time) don’t be soooo confused, seek, read, fully understand or ask what exactly Institute is offering and how their provided knowledge will help you to build your foundation for reasonably secure future. And if its also match your budget then what are you waiting for? Start rolling your dough …..

N’thin is better than opening your own confectioners shop, Bakery is really good business and you can start at any street corner of any town in this world and of course pastries will not tell chicks this baker is 40yrs old ….. lol ….

I have Pak-Iran & Arab ethnicity but proud Canadian, ehn

What ya doing in Abu-Dhabi? Enjoying hot water without geezer?

Let me know if you come to Vancouver, I’m more than glad to discuss further about your carrier path.
Don’t worry about jobs there are plenty I might be able to provide you some lead after your course (hopefully).
Final words: Its better to do and repent rather not doing and repenting whole life for not doing.

Good luck
post #12 of 89
I still say If you can wait and lucky enough to get accepted in G.Ferrandi September intake then don't miss this train ..... you should definitely learn French in a meantime, You'll amazed yourself with your success after graduation and internship
BTW their internship is paid
French Culinary Institute in NYC is modeled after le Ferrandi
My understanding is that Dorothy Cann Hamilton was negotiating with French government officials (the school is organized under the Paris Chamber of Commerce) to open a branch of Le Ferrandi in NYC, but then the plans fell apart. She did go on to open FCI and modeled it on Le Ferrandi. However, the program at FCI is much more compressed.
post #13 of 89
Whats your ethnicity Wagabundo?
Its just a question
post #14 of 89
Thread Starter 


Dear Khurram,
Thanx again for your valuable advice.
Can I have your e-mail plz?
Mine's :
Lets talk there; or if you want on private messaging over here , which I'm trying to figure out still!

post #15 of 89
I don't want to sound like an advertisement, but I work at the Ecole Nationale Supèrieure de la Pâtisserie.  There are some things that you may want to know. Ferrandi has a very good reputation. It is a very large school in Paris.

Were you thinking of doing a program in French or English.  If you want one in English, be aware that you will only get a certificate as French schools can not give you a state diploma if the test isn't given in French. This doesn't really matter if you go back to your home country, but if you want to continue studying in France, you really can't.

George Brown is an excellent school. I have worked with their chefs and students for several years. Chef John Higgins keeps the place dynamic and the renovations and building in the past few years are very considerable.

The ENSP has a 5 month program in English that is followed by an internship. We have a great advantage in that our chefs come from all over France and we have a lot of contacts for internships. Our classes are limited to 12 and in general the students work at least 30 hours a week in the pastry laboratories.

You can find out more online at

Good luck with your search !
post #16 of 89
I’m glad to see this thread is still alive with some more fresh info.
Dear Thea:  ENSP or GF doesn’t really matter both charge tons of money (like any other well renowned institute could charge)
Our basic focus was most affordable short period packed with practical knowledge carrier builder type Diploma (if its exist anymore)
I’ve found another baking institution in France  it seems very affordable but really doubtful about their curriculum or any positive educational out come, if some one else have any more info please feel free to inform others BUT there’s something pinching me about this school …… what is it..... W.H.A.T  I.S  I.T?
Let see what other are saying ……
Any one? Pls
post #17 of 89
Dear Thea:  I like to ask you what is the criteria to receive at least minimum 6 months paid internship in France after finishing 5 months Pastry arts diploma from your school, which is ENSP?
Does age really effect on Class + internship, as you know Mr Vagabundo (creator of this threat) has/had age concern. 
Maximum how old your students are?
post #18 of 89
Hello everybody

Im am joining this conversation after quite some time the thread has been opened now. Nevertheless, I found that that Vagabundo is in a similar position as my own. I am 39yo and looking for a training to become a trained baker. First, I was doubting if I would be too old for this, but after reading your posts you made me more comfortable with the thought (and your excellent advice, khurram and the others).

I must add to this that I have worked in two bakeries before, as a non-skilled worker though and only several months. Well, for me long enough to find an answer to the questions why I liked baking and get a feel for the job. As far as I know, in Switzerland one can only learn the trade of a baker in a 3 year programme, usually not possible in a secondary education curriculum (you need to find a bakery willing to train you, and frankly, 3 years is not the time I want to invest into it at a minimum wage - and not my motivation, either).

So I am very happy to learn there are other ways, where you actually learn in school the basics of this profession. Switzerland has always been very lame on people wanting to learn another trade.

My question is: Where are you standing at the moment Vagabundo? Did you manage to start training already? I like the Ferrando school very much 15000 Euro seems quite some money but I think it would be worth it with the goal in mind to get a job with also a decent salary afterwards.

Cheers hope that someone still reads this thread
post #19 of 89
I think if you don't have the time or will to invest 3 years into your career at the lowest level then perhaps you may wish to reconsider your career change decision.  Even after school (which will take you a couple of years) you will be extremely lucky to get a pastry chef's job... and even if you get one do you think you will have the experience and technique to be up to the task?  Besides, I'd rather do that apprenticeship and earn a little money on the way than to pay big bucks, saddle yourself with debt and have a fancy diploma.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
post #20 of 89
Just a question:  picking Ecole Gregoire Ferrandi how you can go wrong?
To share my information with others:
It’s a Paris chamber of commerce institute
World recognized and well known
And after spending one year (study and practical) with working knowledge of French If some one cannot find a job as a pastry cook then who will get a job? I seriously don’t believe this …….
If it will happen with me then I think it’s a bad luck of Bakery Industry not to hire well educated, fully committed, mature, and sober Candidate
If I have courage to change my carrier at the age of 40 then definitely I’ll find the courage and strength to build my own idol against other fake idols
I will start my own business even it’s a small Cup cake business …… and trust me God will not let me down ……….. Because God help those who help themselves…
Purpergurk Its not only 15000 Euros, you need atleast six to ten thousand euros more to cover your living expanses as well, and once you finish one year program and THEN attempt Paris Chamber of commerce exam you will entitled to work in France providing you speak French and have a job offer (which is not difficult), minimum wage in France 1142.00 euro per month, you may continue your apprentice several years (depends on your circumstances),
Now do you believe when you return your home after (lets say) 2-year education and apprentice will you not find a reasonable job? Or will not able to start your own business anywhere in this entire world?
But yes its very expansive to start and having enough MONEY is the most difficult part of this journey…….
post #21 of 89
 Its better to do and repent rather not doing and repenting whole life for not doing
post #22 of 89
The problem isn't in not finding a job (there will always be jobs), but you will most likely be working for people for a good few years before being able to confidently take the helm of an establishment.  Don't think at all that going to school for one year will prepare you for the wide and varied responsibilities being a chef (as in a leader, not just a cook) entails.

I have no illusions in my mind that if I was offered a head chef's position a year after I started that I would not be as good a chef down the line as I would be if I took a head chef's job a couple years down the line.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
post #23 of 89

haha Blueicus... you sound just like my girl-friend... who has absolutly NO idea what it means to be a chef! She even suggested that I should open a bakery with the few months non-skilled training which I had. Man, her judgement really sucks sometimes... :)

Hahah, thinking that you can start your own business after a few months training... pffhh.... really.... :)
And btw, I never even mentioned starting my own business...
man, sorry to say that but your judgment really sucks! ;)

Every child knows it has to learn to walk first before running... wow amazing judgment, eh!

Anyway, Khurram you are right, just the money for school will not do I know that. You need at least 30-40000 US$/CHF aside for paying for school and living. I had once a scholarship to study in France for one year, so I know french. My idea would be to work either in France or in Canada, French or english speaking part.... well that is long way down the line. I will be glad to get my application to ferrandi as soon as I hear back from Vagabundo.

Btw. Did you hear from him, Khurram?

post #24 of 89
No Purpergurk, It’s been a while since he emailed me
I’m quite positive Vagabundo is not going ferrandi; his biggest barrier was money as well.
You may down load school form from there website:
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 …….
post #25 of 89
Wow sounds very interesting, so you also plan on attending. Which course will  you apply for? 
I saw on the site they offer a 3 month course now, details under the following link:

This means a course for 5 months and costs slightly over 6000 Euro. Is this the one you were referring to?

Thanks for the link I will check it out asap.


nice going.... keep on saving (for me this is also the question at the moment...)
post #26 of 89
Only cooking school I can recommend would also be a vacation.  Are you up for that?  I learn a ton every time we take one of these classes and they are so much fun. Even if you were still doing a six month course this would add a flair of a certain location.
Good luck and I hope your dreams come true!
post #27 of 89
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
It might interest some one, so yeah check it out please
All comments, advice, experience will be welcome and highly appreciated regarding VCC program.
And S-A-V-I-N-G (what is this? How may I find her?) AHHHHHHHHHHHHHH…..
Saving actually shaving me ….. lol
Angdeer thanks for your Vacation cooking school suggestion but it is hobby-excursion-& fun cooking for well settled people I’m still finding my way to build my carrier and being stable on my feet, may be one day I (might be able to) send my son for holiday honeymoon cooking classes (if he’ll be interested in culinary field)
But thanks for your hope and wishing me good luck
Good Luck to all
post #28 of 89

Hi All,

To answer a few of your questions, Ferrandi is a very good school and a huge school.  Good chefs and good teaching, high prices for rent in Paris.
The ENSP has a 5 month +1 to 2 month internship program. Internships are rarely ever paid in France, so I suggest to students, 2 months.  After all, you still have to pay your rent and other expenses.
During the 5 months at school, each student has about 520 hours on hands on pastry + applied technology !!  This is quite enormous.  We also provide students with 45 hours of French classes to prepare them for the internship. After about 3 months, the chefs will speak to you more and more in French.The program was designed for adults who would like to make a career change.
There are also so classes in  hygiene and security and drawing.
Housing in the area is about €400 per month. Yssingeaux is a small town of about 7000people. But this doesn't seem to put off people who are serious about pastry.  They do their tourism stint at the end of the program.
The school assists people to find internships throughout France. If you wouls like to contact me, no problem.

Take care and happy research,

Edited by thea - 1/11/11 at 2:58am
post #29 of 89

Dear Khurram and dear readers,


I am so pleased to have come over this precious gem of a webpage where so many new possibilities and ideas have been introduced regarding education in the field of Pastry Arts.

I cannot help but post a reply from my side too in desperate hopes of getting a reply to a few questions that ring in my mind. As fellow enthusiasts in Pastry Arts, I request you to give this a read and I humbly ask you for your help, if you may wish to extend the same.


I am a 20year old male patisserie enthusiast. Ever since I was a child, I used to dream of becoming a mechanical engineer. But that changed when my mother brought home, a easy-to-bake chocolate cake mix. And from then on, ever since my Junior years in High School, I have been passionately involved in this wonderful world of Pastry Arts. I experimented with all sorts of cookies made in all sorts of methods, cakes of all kinds with frostings of all sorts and the sort. Baking - it used to make me so happy. Like, all my life made sense.


And now, after graduating High school, I plan to pursue my passion. Make my dreams come true. However, here comes the part when I have to choose the best school, best suited for me and with best education and training with added opportunities to a future I dream of. And this part has been the hardest, since there are so many institutes out there boasting of excellence and success. I have been terribly confused.

I have been considering the French culinary Institute lately, but the insistant suggestions from Mr. Khurram about the Ecole Gregiore Ferrandi have started to change my mind. In part, as it is substantially less costly than the aforementioned, in part as FERRANDI seems to offer a genuine and rich and wholesome education and finally in part, as this institute lies in the country that was a stepping stone for the wonderful Pastry Arts.


As fellow pattisserie enthusiasts, I would genuinely appreciate your kind help if you would like to extend the same.

Mr Khurram, if I may, I beg you for your kind help and support. You seem like a knowledgeable and straight-minded person. And you insist on joining FERRANDI. Please help me as I desperately try to pursue my dreams and passion. May I humbly ask you a few questions?


1) I do not plan to go to college. I plan to jump right into what I am passionate for instead. Do you think I will make it in the world without graduating from college? Should I rather, graduate from college first and then, pursue Pastry Arts? Would that make me more accepted?


2) Sir, you seem to have done much research about Gregiore Ferrandi. Why do you insist so strongly for it? What are your reasons for choosing this institute? I read you will join the same next year. Why not go to other famous institutes such as the French Culinary Institute, Culinary Institute of America, the Arts Institute, Le Cordon Bleu etc? Why do you so strongly suggest Ferrandi?


3) is Gregoire Ferrandi's reputation accepted internationally? How well known in this institute worldwide? I mean, as in, if I completed this course, would I be able to find a decent job in places like America, Europe, India etc. Or Hotels?


I would like to ask you a few more questions such as rough living expenses, financial aids, scope for success through this school and the related matters but I would hate to waste your time.


Sir, if you read this, please. These three questions can be of substantial help to me and in helping me find a good path towards the fulfillment of my dreams.

Every man has a dream. A passion. These enable him to survive and hope.These teach him to learn patience and enthusiasm. These dreams, these images cast in the future where you imagine yourself doing something, they make you smile and hope. They help you fight the present, no matter how hard it is.

I need to find a road towards my dream. And I beg you for your kind help......

post #30 of 89

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 Institutions included French Culinary Inst, George brown college, AIB International, Institut de tourisme et d’hotellerie-Quebec, California Institute of Baking (and list goes on) send there students to Gregoire Ferrandi for further (optional) education and apprentice to achieve accuracy in European pastry skill artistry


So why not learn direct from Masters, in this case you’ll learn not only basic trade but also specific craftsmanship, you’ll also get the chance to learn essential French to pronounce correctly, It’ll also provide you chance to work Internationally which is very good for your carrier and resume, and yes GF is world honoured and recognized school, don’t forget it is part of Paris Chamber of Commerce which mean you may qualify for French resident permit providing you are fluent in French and can support yourself financially.


By all means it is (indeed) very expansive adventure you must arrange minimum 25000 to 30000 Euros for one-year program


Lets say if my younger brother ask me this question (at your age-just 20yrs) I’ll not recommend him to go at this stage you have whole life infront of you, seriously pick your local community school, take your time to polish your skills, save some money, learn some French, and when you mature enough for France please go straight to GF.


I’ve been to school, I have met with teachers/chefs and other administrator personals trust me GF is the best institution in this small world.


All the best to you









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