Chef Jacquy Pfeiffer
Academic Dean for Student Affairs
The impressive career of Chef Pfeiffer began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong, a prestigious pastry shop in Palo Alto, California; and both of the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences lead Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts companies, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their entire team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Jacquy Pfeiffer is presently the Academic Dean for Student Affairs.
Some of his notable achievements include:
1995, won first place at the first “National Chocolate Competition, Masters of Chocolate" 1995, won the bronze medal with the US Team at the “Coupe du Monde de la Pâtisserie" in Lyon, France 1996, won first prize for presentation and second prize overall for his masterpiece, Lore of Flight at the “Masters of Chocolate" world finals in Paris 1996, was named one of the “Top Ten Pastry Chefs in America" by Chocolatier and Pastry Art & Design magazines 1997, was awarded the “Medal of Excellence" by the Vatel Club 1997, won the silver medal with the US Team at the “Coupe du Monde de la Pâtisserie" in Lyon, France 1997, was named one of the “Top Ten Pastry Chefs in America" by Chocolatier and Pastry Art & Design magazines 2000, won the “National Pastry Championship" in Beaver Creek, Colorado 2000, was awarded a place on the “Chicago Tribune’s Good Eating Honor Roll" 2001, received the “Jean Banchet Award of Excellence" for best culinary school 2002, coached the US Pastry World Champion team in Las Vegas, Nevada
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2003, was inducted in the “Académie Culinaire De France" 2004, was inducted to the “Hall of Fame by the Oklahoma State Sugar Art Society" 2004, was named “Pastry Chef of the Year" at the World Pastry Forum in Las Vegas, Nevada 2005, was named “Jean Banchet Celebrity Pastry Chef of Year" 2009, was featured in the “Kings of Pastry” documentary directed by internationally acclaimed filmmakers, DA Pennebaker and Chris Hegedus 2010, was awarded the “Medallion of Excellence" for Superior service to the foodservice education industry from the Foodservice Educators Network International 2011, was inducted into the Pastry Hall of Fame by Dessert Professional magazine Roles: Co-Founder/Academic Dean for Faculty & Programs at The French Pastry School Download Printable Bio (PDF) |
