Article: The French Pastry School Shares its Love for Chocolate | The French Pastry School

Article: The French Pastry School Shares its Love for Chocolate

The French Pastry School Shares its Love for Chocolate
The French Pastry School |
December 18, 2012
The Chicago Fine Chocolate Show Brings Food Enthusiasts and Professionals to Navy Pier

Chicago, Illinois (December 18, 2012) – Among the myriad of food-centric conventions that take place in the Windy City every year, the first ever Chicago Fine Chocolate Show brought a unique spin to attendees at Navy Pier from November 16- 18th.  Attendees came from all over the country to see demonstrations from award-winning chef instructors of The French Pastry School of Kennedy-King College at City Colleges of Chicago; learn more about chocolate production and artisan candy makers; and, of course, taste some of the finest chocolate in the country.  Instructors from The French Pastry School, including World Pastry Champion Chef Dimitri Fayard, and National Pastry Champions, Chefs Della Gossett, Scott Green, and Joshua Johnson, presented a variety of chocolate recipes at the demonstration stage and created a chocolate showpiece gallery right before the eyes of engaged visitors. 

Chocolate lovers are happy people and the Chicago Fine Chocolate Show brought them out in droves.  Over 14,500 visitors to Navy Pier’s Festival Hall to see all that the world of cocoa has to offer: from its rich history to its production and use in artisanal desserts.  Chefs from The French Pastry School, including co-founders Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., made sure the guests sampled the versatility of chocolate by presenting recipes for chocolate marshmallow, chocolate truffles, chocolate ice cream, and chocolate bouchon, the French version of a brownie. 

A highlight of the show was seeing how cocoa could be used as an artistic medium.  Three chefs from The French Pastry School took turns creating six chocolate sculptures worthy of a museum, each with its own distinct style.  Attendees had a chance to speak with the chefs about their process and learn some tricks of the trade while watching the showpieces come to life.

The showpieces returned to The French Pastry School on Sunday where the students of the full-time programs will use them as inspiration for their own careers.  Part of The Chicago Chocolate Show’s proceeds will go towards making their aspirations a reality: they will be donated to For the Love of Chocolate Scholarship Foundation, an organization that benefits students of the pastry arts who wish to receive the best education available from The French Pastry School.  The school is still accepting applications for the upcoming terms of L’Art de la Pâtisserie and L’Art du Gâteau starting on January 7, 2013.  For professionals and food enthusiasts looking for short-term classes, The French Pastry School recently released its new schedule of Continuing Education Courses for 2013, including several on artisan chocolate making.

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