What did you gain from your time at our school?
Pierre: A very thorough training program, enjoyable and enriching relationships with the Chef instructors, and the chance to meet people who helped me to make my dream become a reality: Opening Farago.
Iñigo: The importance of working cleanly and tidily, techniques and organization are the things that have really stayed with me. Thanks to the Grand Diplome Program, I developed skills and savoir-faire in cuisine and pastry. This gave me the opportunity to work in top-class establishments such as Arzak, Etxanobe, Le Chardenoux and Senderens, where my learning curve continued.
Chia: I learnt all the basic cuisine techniques, how to be well organized and to develop my creativity. The school also gave me the opportunity to carry out an internship at Le Galopin.