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Before studying at Ferrieres, I was in the transport sector.
I wanted to join a serious and a rigorous school to develop both my professional and behavioural skills. These attributes are essential in any profession, but probably more so in the gastronomy field.
My most meaningful encounter was with Chef LECANU and the entire Royal Monceau team where I had the pleasure to carry out my internship.
It would be “team spirit”.
I have two favourite memories: The first one; the first day I met chef Emmanuel Lecanu, and the second one is my examination week which I still have a good memory of. The examinations have a particularly interesting format, and I still remember that.
At Royal Monceau « Pierre HERMÉ ».
I personally liked the vision and the values that were transmitted to us: zero waste and also the importance of constantly questioning my own abilities in order to move forward.
I would tell them that learning and progressing is a continuous process, it’s important regardless of the price to pay. If it’s your passion, don’t hesitate, break the boundaries, aim higher, and focus on the outcome.