646974 Sun Aug 23 22:03:34 -0700 2009 8 49 France 0 4971606 Hi! I'm looking for some advice! I want to go to France to learn to make sweet sweet pastries. But I'm a little at a loss for what school I should be going to. Le Cordon Bleu is of course huge and famous, but is it necessarily better than smaller, independent schools? Olivier Bajard's school pops up frequently but the timing doesn't work out, same for LeNotre and Ecole national patisserie et boulangerie. The one that does work out is Ecole bellouet conseil, but I've never heard of this school before, and also I can't find much info about it that isn't direct from their website. Anyone know about Bellouet conseil? It had a good reputation 20 years ago...does that reputation still stand? Any other schools to suggest/ward off? :) Any advice would be great! Sun Aug 23 22:03:34 -0700 2009 1104042 imprimez123 1 4989787 Hello, I'm in Paris right now and made a pastry school started in february. At the moment I'm doing my internship. I was also looking for a really good school and found "ESCF - Ecole Superieur Cuisin Francaise - Gregoire Ferrandi". It's in the middle of Paris, near Montparnasse and I'm really happy choosing this school. It's an intensive programme with 5 months school, following a 3-6 months internship in a Hotel, shop or restaurant. The programme is really intensive, you learn all the base of pastry and bakery. There is more than 75% practical lessons, and also french language, history of pastry, wine tasting, dessin and as well restaurant service for the school restaurant. The teachers are really passioned and amazing. It's a bilingual programme (english for sure). I can really recommend this school. I was also thinking about Cordon Bleu, but i just know, that they have more demonstrating than working itself. Olivier Bajard is for sure amazing as well, but when the timing doesn't work out, it will be no opportunity for you, ain't? And Lenotre is also nice. I haven't heard of the others. A french pastry chef recommended Ferrandi to me, he was long time head pastry chef at Robuchon and I'm still very thankful for this recommendation. Here is the link of the school, so you can also watch by yourself http://www.egf.ccip.fr/international/ If you have any questions just ask me, Good luck for finding the best school for u. Sun Aug 30 01:37:23 -0700 2009 4971606 1105646 shirkan 2 5139046 Hi shirkan, Do you happen to know how competitive the admission into the Anglo Pastry program may be? Or do you think most applicants usually get in? I actually applied and am awaiting a response for the Feb 2010 session which I believe will be notified about anytime now. Please let me know if you know of any classroom details.. Hope the internship is going great!! :) Wed Oct 28 18:54:16 -0700 2009 4989787 1120018 seva732 3 5139209 Hi seva732, I also applied to the Pastry Arts program in February 2010 and am anxiously waiting for a response. Fingers crossed! Wed Oct 28 20:01:32 -0700 2009 5139046 1120030 clancy_99 4 5141073 I know how you feel :) I'm really curious to know how the selection process works and if it really is a total of 15-20 max for each session. Thu Oct 29 13:48:46 -0700 2009 5139209 1120018 seva732 5 5141657 I'll definitely let you know if I hear anything. =D Thu Oct 29 17:45:15 -0700 2009 5141073 1120030 clancy_99 6 5178454 Hello, I have also applied to the Pastry program for February 2010 and am still waiting. Has anyone been notified yet? I hate to be so "American" about the process but I'm getting a bit nervous. I got an e-mail from Stephanie Curtis which stated that she hopes to be able to give me an answer this month (November). Are you all from the States? Fri Nov 13 07:42:43 -0800 2009 5141657 1124222 piccolina1023 2 5139216 Hi Shirkan, Do you have any advice for those getting ready for culinary school? It sounds like you had a great experience at Ferrandi. Wed Oct 28 20:04:25 -0700 2009 4989787 1120030 clancy_99 1 5178550 You did not say if you want professional training or just training to make wonderful pastries. If the latter, you can sign up for a couple of dozen half day pasty classes at Lenôtre's Pavillon Élysées. Those should fit any schedule. I spent two months in Paris and spread my classes there over that time. The quality of ingredients and products is high, and the teachers excellent. What they teach is making professional quality products in small quantities. You will need a well equipped kitchen at home, with a reliable oven, digital scales and thermometers, tools and molds, etc. Fri Nov 13 08:08:57 -0800 2009 4971606 110779 RandyB