The French Pastry School

About our Faculty and Administrative Staff

The French Pastry School at Robert Morris University offers the rare opportunity to learn from world-renowned chefs in a professional kitchen setting.  With a 1-to-20 chef-to-student ratio, our students receive personalized instruction, individual feedback, and mentoring from experts in the field. 

Our team of expert faculty include World Pastry Champions, Master Bakers and Cake Artists, and Certified Master Sugar Artists.  In addition, The French Pastry School also provides the opportunity to learn from other award-winning and recognized instructors through our Workshops and Continuing Education Classes.


The French Pastry School's programs (L’Art de la Pâtisserie, L’Art du Gâteau, and L'Art de la Boulangerie*) are accredited by the Higher Learning Commission. Students in our full-time certificate programs earn from 19.0 to 39.8 college credit hours.

Our Faculty

Sébastien Canonne, M.O.F.

Jacquy Pfeiffer

Courtney Clark

Jonathan Dendauw

Barbara Evans

Jeffrey Hamelman

En-Ming Hsu

Nicholas Lodge

Yann Migault

Carolyn Nugent

Julien Otto

Eric Perez

Didier Rosada

Alissa Wallers

Our Administrative Staff

Nicole Bujewski

Joseph D’Alessandro

Marie Ann Donovan

Anne Kauffmann

Jennifer Lewis

Emily Lo