Paris School

Paris here I come!

By on 04.12.13

Two weeks ago I received very exciting news: I got accepted to the intensive program of pastry of Ferrandi in Paris!

You probably haven’t heard of Ferrandi, but this is one of the best (or maybe the best) culinary schools. Read this article called “A l’école Ferrandi, le Harvard de la gastronomie” – At the school Ferrandi, the Harvard of gastronomy.

Last year I wrote here about wanting to be pro and get a Le Cordon Blue patisserie diploma. It was more so of a wish than a goal as I was studying IDE and planning to continue to graduate (with a Masters degree).

Somewhere in spring I had to choose which Master I would enroll to. None of them suit me, as I was no longer interested in studying Industrial Design. After a lot of thinking during my final Bsc project I decided to make it a goal to go to Paris. I applied for Ferrandi. I searched for a job and ended up at this buffet restaurant with a patisserie section where my mom once went with colleagues.

A few months later after applying for the program I received the news I needed an extra recommendation letter from work. Done. A month went by. I was put on a waiting list! Another month went by, it’s half November already and I almost gave up hope. I checked my mail, YOU HAVE BEEN ACCEPTED! OMGGG! Really? What? I’m going to Paris?! Still flabbergasted I hurried to work.

You know, I got accepted a year and two days after my post about wanting a patisserie diploma. Weird to think about how much plans can change in a year.

My goal is to keep blogging (more than I did for the past months) while I’m in Paris. Stay tuned!

Now I’m in a hurry to find housing. If you have any tips for me or even better, know people that offer housing. Leave a comment/ email me. (:

  • Liz Marsden

    Congratulations, have fun in Paris 😀

    • Gail Ho

      Thank you!

Gail Ho
Mahé, Seychelles

Hello! My name is Gail, I'm a pastry chef currently working in Seychelles. I've studied industrial design engineering and the french art of pâtisserie in Paris. I've been working in Amsterdam, Paris, Biarritz and now in Seychelles.