: | The French Pastry School


Building a Tastier Tomorrow
The French Pastry School |
June 24, 2015
Students of L’Art de la Pâtisserie Are Building a Tastier Tomorrow

The French Pastry School of Kennedy-King College at City Colleges of Chicago is pleased to announce that another fine group of students has been prepared to excel in the pastry industry. On June 19th, over forty students from all over the country and around the world celebrated their graduation from L'Art de la Pâtisserie – The Professional Pastry and Baking Program. Students and guests were welcomed to the special event by Chef Jacquy Pfeiffer, the Co-Founder and Academic Dean for Student Affairs, on behalf of the chefs and faculty of the school.

Jolene Worthington, Executive Vice President of Operations at Eli’s Cheesecake, was the commencement speaker. She focused her message to the graduates on choosing the right professional career path and practicing high standards of food care. She described her own path and the resources she has capitalized on during her career. “In choosing a professional path, assess your strengths and what you love doing, whether you want to own your own business, or work within a team in a major restaurant, hotel, or other foodservice, or even become a teacher of other future bakers and pastry chefs,” she advised, “It’s only when you figure these things out and give proportional weight to the good and the bad that you add another dimension to your career decision making.”

Following Ms. Worthington’s speech, three graduates from each stream shared highlights from their experiences in the program. Jordan Kanouse shared a light-hearted speech featuring ten life lessons she learned from pastry.  Dimitrios Kokkinis welcomed the crowd in eight different languages and related his stream to the World Cup, honoring the cultural diversity within the program. Rebecca Pouilly, expressed the importance of the relationships students make along the way.

Following the ceremony graduates took their friends and families over to The French Pastry School to partake in a sweet and savory buffet. The buffet was a showcase of all that the students had learned over their 24-week experience: petits gâteaux, sugar candies, plated desserts, towering chocolate and sugar showpieces, and an inviting display of golden brown breads and breakfast pastries. Graduates of the program will be moving on to further education at The French Pastry School or to jobs they have secured at bakeries, restaurants, and hotels around the country, where they will continue to hone their skills.


The next cohort of L’Art de la Pâtisserie students will begin their own pastry journey at The French Pastry School on July 7, 2015. Be sure to follow their progress on our website and social media outlets. The school is accepting applications for all upcoming sessions of L’Art de la Pâtisserie, L’Art du Gâteau, and L’Art de la Boulangerie. For more information about the programs and how to apply, please contact info@frenchpastryschool.com or call 312.726.2419.


Photos from the event can also be found in our Facebook album.