~ Hands-on Cooking Program in Paris ~

This hands-on cooking program, demos & lectures takes place at Ferrandi, l’Ecole Superieure de Cuisine Francaise in Paris, France’s nationally accredited hotel/restaurant school. Under the umbrella of the Paris Chamber of Commerce & Industry, Ferrandi provides the highest level of culinary training available in France. Cooking program is available upon request for groups of 8-10 culinary students throughout the year based on availability. Contact MBI for full details at 312-663-5701 or mbi@worldofmbi.com

Day 1 - Departure for France.

Day 2 - Arrival in Paris. Transfer by motor coach to the hotel for 8 nights

Afternoon at leisure, evening program orientation & welcome dinner at Brasserie Fernandi

Day 3 - Morning cultural & professional visits to include Fauchon Food Emporium & E. Dehillerin

a cook’s source since 1820. Remainder of day on own.

Day 4 - Entire day at leisure to discover Paris, the “City of Light” for shopping, sightseeing, museum visits, etc.

Day 5 - 8:30 am - 12:30 pm / Hands-on: “Bistro Cooking”

12:30 - 2:30 pm / Lunch

3:00 - 5:00 pm / Lecture: “The French Paradox”

Evening at leisure

Day 6 - 8:30 am - 12:30 pm / Hands-on: “Mediterranean & Provencial Cuisine”

12:30 - 2:30 pm / Lunch

3:00 - 5:30 pm / Lecture: “Olive Oil”

Evening at leisure

Day 7 - 8:30 am - 12:30 pm / Hands-on: “Foie Gras & The Cuisine of Perigord”

12:30 - 2:30 pm / Lunch

3:00 - 5:30 pm / Lecture: “Truffles”

Evening at leisure

Day 8 - Early morning visit of Rungis the largest open market in Europe with breakfast

Visit & tasting at Maison Grand Marnier in Neauphle-le-Chateau

12:30 – 3:00 pm /Lecture & Tasting “French Cheeses & Wines”

Evening at leisure

Day 9 - 8:30 am - 12:30 pm / Hands-on: “Fish & Seafood”

12:30 - 2:30 pm / Lunch

3:00 - 5:30 pm / Lecture: “Spices”

Farewell dinner at Restaurant Les Vendanges & presentation of Diplomas

Day 10 -After breakfast, transfer by motor coach to airport for return flight to U.S.

Program includes: Round-trip airfare to France, round-trip airport transfers, 8 nights hotel accommodations, daily breakfast & lunch, welcome & farewell dinners, 4 ½ day hands-on study & lectures at Ferrandi, course materials, recipes & diploma, metro tickets, a one-day museum pass & a telephone card.

Reservations: A deposit is due with registration. Final payment is due 60 days prior to departure. A confirmation will be mailed upon receipt of your registration. Extended stays in Paris, or other destinations in France or Europe are available upon request to MBI, Inc. The cost of the Cooking Program is subject to change due to the fluctuation of the exchange rate for the Euro.

~ A Passenger Travel Protection Plan is recommended & is available upon request from MBI ~

~ Programs Approved by the American Culinary Federation for Continuing Education Units ~