Hermann Ferga Email
Bakery and Pastry chef instructor @ Culinary Arts Academy Switzerland
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Hermann Ferga Location
- Marin, Auvergne-Rhône-Alpes, FR
Hermann Ferga Work
- Bakery and Pastry chef instructor @ (April 2022 - Present)
- Pastry Chef @ (May 2019 - Present)
- Head Pastry Chef @ Maison buet (July 2018 - Present)
- Sous-chef patissier and assitant head pastry chef @ (December 2016 - Present)
- Pastry chef and head baker @ le petit Paris Oman (January 2015 - Present)
- Manager Production @ Le Cafe gourmand Bujumbura (November 2011 - December 2014)
- Phd in Arabic literature @ (January 2005 - January 2008)
Hermann Ferga Education
- Stage "crostate" avec Gianluca Fusto
(Tarts)
2016 - Valrhona : Patisserie gourmands with Guillaume Roesz
(patisserie et confiserie chocolatée)
2016 - Felchlin : Stage autour des ganaches avec le MOF J-Francois Castagne
(Bonbons chocolats et ganaches)
2016 - Barry Callebaut chocolat Academy Belgium 2017
- Callebaut Chocolate Academy Belgium
(Arts boulangers et pâtissiers / boulanger / chef pâtissier)
2017 - Callebaut chocolate Academy (Belgium) 2018
- Jordi Bordas B Concept (Online) & Modern Vegan Course 2024
- École Jordi Bordas
B-Concept Pastry Training (Plant-Based & B-Concept Pastry)
2024
Hermann Ferga Skills
- Ice cream
- Viennoiseries
- Pains
- French sweets
- chocolate
- Arabic language
- Pastry & bakery product development
- staff training
- language & communication
- multi-skills
- Language And Communication
- Multi Skills
- HACCP
- Fiche Technique
- Pastry And Bakery Product Development
Hermann Ferga Summary
- Hermann Ferga, based in Marin, Auvergne-Rhône-Alpes, FR, is currently a Bakery and Pastry chef instructor at Culinary Arts Academy Switzerland. Hermann Ferga brings experience from previous roles at RELAIS DESSERTS, Maison buet, Evian Resort and le petit Paris Oman. Hermann Ferga holds a Stage "crostate" avec Gianluca Fusto. With a robust skill set that includes Ice cream, Viennoiseries, Pains, French sweets, chocolate and more. Hermann Ferga has 1 emails on RocketReach.
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