Gastronomicom - Agde

TACHET S.

Une amie proche, passionnée de cuisine, s'est vue acceptée par l'école et ensuite refusée à cause de son voile qu'elle s'est pourtant engagée à remplacer par une charlotte ... c'est dommage de ne pas avoir regardé sa passion et ses compétences uniquement ... elle a le coeur brisé

Clémentine P.

Une école engagée dans la formation mais aussi dans le suivi de ses diplômés, pour ceux qui veulent en faire leur métier !

angela H.

Gastronomicom a été une de mes plus belles experiences, j'ai appris des techniques qui ont fait de moi une excellente professionnelle, grace a chef Pol Bertholet j'ai appris à être exigente, carrée et a travailler très dur je suis vraiment remercie avec Gastronomicom.

Toni C.

La plus important école de gastronomie de la France, bien sûr.

George S.

Trés bonne école!

Corinne M.

Une belle expérience humaine et culinaire

Ömer Y. D.

After I made my decision to study culinary in Europe, I started searching for the school I could go to. Gastronomicom's name came up on Google in an article. I tried to find everything that I could find about the school. In France, as you probably noticed there were famous names like Ferrandi, Ducasse and etc. and there was Gastronomicom. I first e-mailed the school. The director of the school Mr Olivier Cantaut replied very kindly and explanatory. I had too many questions and he didnt hesitate to answer even one single question. In the mean time I found some of the former students of the school and I disturbed them with my crazy questions as well. Some of them even became a friend suddenly (They are now working in Michelin Star restaurants). Anyway, after all the kindness and patience the school showed to me, the reviews I got from the former students, the plates they doing in the classes - and of course its affordable price was very important too - I decided to study at Gastronomicom. It is almost been 2 months and I am so happy to make this decision. I am studying both Pastry and Cuisine and I am learning so much here. We started working from day one. There is no time wasting on the things such as knife skills or anything. If you are capable of holding a knife for example, you will learn the knife skills during your course anyways. We start at 9:30 in the morning and finish around 4:30 PM. Only half an hour break and except this we are always busy with work. For example, before coming here, I was hating working with dough but after 7 weeks I am so much enjoying it, even though I am still struggling sometimes. On the other hand, cuisine class is always so much fun. We are doing great plates each day. Both our chefs, Chef Pol and Chef Fabrice are amazing. With so many years of high level experiences they are helping us a lot. I respect a lot that even we are in France, chefs explain everything in English as most of the students are foreigners. The school might be called an “international culinary school” however there are French students as well. They can anytime ask for their questions in French. As the chefs are French, it is always an advantage for them. I also do believe that Chef Pol and Chef Fabrice are doing an amazing job with us. They are incredibly willing to teach and always open to any questions. You can ask anything you don't understand at any time. It is like you are working in the kitchen but in the same time you definitely realize that this is a school, thanks to the Chefs. I believe, all students are very lucky to be learning from chefs who have such important experiences. Very educational and warm atmosphere. The school has all the equipment you might see in a professional kitchen and even more. You will learn to use many different techniques. What my advise would be is that, when learning a new recipe, do not only focus on the final result, focus the process. There are so many techniques and elements you will learn how to use in a different ways, while you are reaching to the final product. One last word, there are students from all levels and age groups, but everyone definitely learns. Whether you have experience or not, you can be sure that you will learn a lot. There are so many students at different levels, I never heard anyone complaining so far. Maybe only small things… If you are planning a career in kitchen definitely go for the program with the internship and have a chance to be trained in a high end restaurant. If you practice enough you will definitely be on that level all the time. And finally, after my experiences, if I had to decide again today, I would undoubtedly choose Gastronomicom once again.

Nathan T.

Did the 7 month pastry course with internship and it exceeded all my expectations. A passionate pastry instructor with a genuine love for the art of pastry. The curriculum was well-structured, covering everything from fundamental techniques to intricate creations.

What truly sets this school apart is the hands-on experience. The guidance and feedback were invaluable, helping me grow as a pastry cook.

And the chance to intern at a two-star Michelin restaurant was a dream come true. It was a rewarding experience, applying what I learned in school in a real-world setting.

Overall, this pastry school not only provided a solid foundation but has also opened doors to incredible opportunities.
Five stars without a doubt!