Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts
Winner of the Wooden Pencil in Graphic Design (Catalogues and Brochures at the D&D Awards)
Winner of the Bronze Lion in book design at the Cannes Lions Festival
At heart, this book aims to inspire fearless innovators committed to spearheading the future of fashion. It is for all of us looking to make a positive impact in an industry that we love and care about. It is increasingly acknowledged that the practice of design is not exclusive to designers, nor is it found only in studios. The materials, garments, services, shows, supply chains and stores that make up the fashion industry all work the way they do because of innumerable design decisions, made by creatives all over the world. Circular design goes far beyond rethinking single products or services, it has the potential to redefine how the entire fashion system operates. It’s a chance for anyone in the fashion industry — regardless of job title — to support the shift to a circular economy where, by design, waste and pollution are eliminated, products and materials are circulated, and nature is regenerated. Circular design is a pioneering practice of design. It is the creative opportunity of the coming decade for the creatives, innovators, and pioneers who seek to reshape the fashion industry.
Ferrandi Paris cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi Paris offers courses to students of all levels, including masterclasses with Michelin-starred chefs. Their French Pâtisserie(Flammarion, 2017) is an essential reference for every home cook.
Rina Nurra contributed to French Pâtisserie.