Article: Congratulations to the new Graduates | The French Pastry School

Article: Congratulations to the new Graduates

Congratulations to the new Graduates
The French Pastry School |
January 8, 2018
L’Art de la Pâtisserie & L’Art du Gâteau Students Graduate from The French Pastry School

On December 22, 2017, The French Pastry School of Kennedy-King College at City Colleges of Chicago graduated new chefs from its Pastry and Baking (L'Art de la Pâtisserie) and Cake (L’Art du Gâteau) programs in front of hundreds of guests and family at the Union League Club of Chicago.  The ceremony was highlighted by speeches from Guillaume Lacroix, the Consul General of France in Chicago, and Carrie Nahabedian, Chef and Owner of Naha, a Michelin Star-winning restaurant in Chicago, who spoke about their personal experiences and shared advice for success.  In addition, alumni Alex Waicosky received the FPS Founders Award and spoke about how the lessons she learned from the school have carried over into her career.

The ceremony was followed by a reception at The French Pastry School where the graduates showcased their expertise and learnings through an impressive and visually-stunning Grand Buffet presentation.  The presentation included whimsical celebration cakes with elements of contemporary cake design such as painted, stained glass motifs and delicate, life-like flowers; signature plated desserts created with an extensive array of colorful and innovative techniques that highlighted sweet, salty, bitter, sour, and umami flavors; world-class chocolate sculptures; stunning pulled and blown sugar masterpieces with fantasy-inspired flowers and ribbons; and artisan breads of all shapes and sizes.

“We congratulate our students on their dedication to excellence as they embark on or continue their career by opening their own small business or joining great institutions”, said Chef Sébastien Canonne, M.O.F., Co-founder of the school.

The French Pastry School’s mission is to offer an innovative, intensive education that equips students to achieve excellence in pastry, baking, and confectionery arts.  Students from all over the world learn hundreds of recipes and techniques taught by world-renowned and award-winning chefs, all in state-of-the-art kitchens.  They are taught a broad range of pastry and baking including: Breads & Breakfast Pastries, Sugar and Chocolate Confectionery, Ice Creams, Plated Desserts, Chocolate and Sugar Sculpture, Petits Fours, and Celebration Cake Making and Decorating.

“We teach students how to create perfect pastries but are also heavily invested in their careers,” said Chef Jacquy Pfeiffer, Co-founder.  With small classes, an 18-1 student-faculty ratio, and 7 job opportunities per graduate, The French Pastry School has continued to provide well-trained professionals to the food industry since 1995.  It is the only culinary school of its kind in North America.

Enrollment is open for all programs, please contact us at 312-726-2419. Or visit us at for more information and to book a tour.