Article: French Pastry School Graduates, Chefs, and Students Celebrate the Stars! | The French Pastry School

Article: French Pastry School Graduates, Chefs, and Students Celebrate the Stars!

French Pastry School Graduates, Chefs, and Students Celebrate the Stars!
The French Pastry School |
May 24, 2011

Chicago Pastry Chefs Meg Galus, Patrick Fahy, and Jimmy MacMillan were honored as 2011's Rising Stars of Chicago by StarChefs.com, the online magazine for culinary insiders, on May 23, 2011 at the Fairmont Hotel in Millennium Park. Antoinette Bruno, CEO and Editor-in-Chief of StarChefs.com, as well as Will Blunt, Managing Editor, were present to honor the recipients and their mentors, each selected by the honorees. Mentors included Co-founders and Deans of The French Pastry School of Kennedy-King College, Chefs Jacquy Pfeiffer and Sébastien Canonne , M.O.F. Chef Pfeiffer represented Meg Galus as her mentor, and introduced his former student at the event, while Chef Canonne represented Jimmy MacMillan. Also present was Executive Chef of Blackbird, Paul Kahan, representing Patrick Fahy.

These up-and-coming pastry stars of Chicago were recognized along with 17 other prominent Chicago chefs and culinary professionals. Following the event, the honorees shared some thoughts on this milestone in their careers.

 

"I'm honored that [Chef Jacquy] could represent me as my mentor. He still inspires me as a chef, artist, and person."

– Chef Meg Galus
Graduate of L'Art de la Pâtisserie, June, 2005
Mentored by Chef Jacquy Pfeiffer

 

Meg Galus, Pastry Chef at the Sofitel Chicago Water Tower and 2005 graduate of L'Art de la Pâtisserie spoke about the importance of her education at The French Pastry School, saying it "gave me the best kind of preparation for this industry. I learned so much from Chef Jacquy," said Galus, "and I'm honored that he could represent me as my mentor. He still inspires me as a chef, artist, and person."

 

"Having taken the six-month program at The French Pastry School, I know what excellent training the students are receiving there."

– Chef Patrick Fahy
Graduate of L'Art de la Pâtisserie, December, 2007
Mentored by Chef Paul Kahan

 

Fellow graduate, Patrick Fahy, Pastry Chef at Blackbird and 2007 graduate of L'Art de la Pâtisserie, remarked that "having taken the six-month program at The French Pastry School, I know what excellent training the students are receiving there," Fahy said. "We've had many FPS graduates at Blackbird, and it's great to be able to now be a mentor to them." This is the third accolade for Patrick Fahy this year, who received the Jean Banchet award for Best Pastry Chef, and was a semi-finalist for a James Beard Foundation Award.

 

"In an industry where mentorship... is so important, it's wonderful to always have opportunities to continue learning, and to give back."

– Chef Jimmy MacMillan
Mentored by Chef Sébastien Canonne, M.O.F.

 

Jimmy MacMillan, Pastry Chef at the University Club of Chicago spoke about his rewarding career thus far in pastry, and the opportunities he's had being in Chicago, which "has allowed me to work with and learn from amazing chefs like Sébastien Canonne," said MacMillan. "In an industry where mentorship – passing on the craft from person to person – is so important, it's wonderful to always have opportunities to continue learning, and to give back." Chef MacMillan has been a friend and colleague of Chef Canonne's for many years, as well as a supporter of The French Pastry School's scholarship foundation, For the Love of Chocolate.

Other culinary categories included (savory) Chefs, Community Chef, Sustainability Chef, Concept Chef, Restaurateurs, Mixologist, Sommeliers, and the Host Chefs of the commemorating event. Congratulations to all the 2011 Rising Stars of Chicago!