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 |
October 29, 2013
The Chicago Fine Chocolate and Dessert Show Aims to Educate Chocolate Enthusiasts

Chicago, Illinois (October 31, 2013) – The Chicago Fine Chocolate and Dessert Show returned to Navy Pier for its second year from October 18-20th and brought with it some of the finest producers of cocoa-based products in the country. While many attendees came for a glimpse into the world of chocolate making – and, of course, to taste classic creations and new innovations – they all left knowing more about the tropical bean and how best to use it in recipes to ensure delicious results. Instructors from The French Pastry School of Kennedy-King College at City Colleges of Chicago presented several demonstrations and created a chocolate showpiece gallery right before the eyes of visitors.

Chef Sébastien Canonne, M.O.F., Chef Eric Perez and Chef Joel Reno each showed the hundreds of attendees how to make classic American chocolate recipes with French technique: Chocolate Marshmallows, Brownies, Chocolate Caramels, and Chocolate Cupcakes with Green Tea Diplomat Cream Frosting. On Friday, the cupcakes were a special treat for Halloween-costumed guests of Pastry Chicago’s Seventh Annual Haunted Cupcake Competition. Meanwhile, in the showpiece gallery, Chefs Jacquy Pfeiffer, Sunny Lee, and Joshua Johnson made edible art with chocolate, creating six distinct sculptures decorated with delicate chocolate flowers and spirals. This process usually takes place behind the scenes but attendees of the show had a chance to speak with the chefs about the process as it was happening, giving them unique insight into the many aspects of being a pastry chef.

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. The Chicago Chocolate and Dessert Show’s made a donation towards making their aspirations a reality: they gave scholarship dollars 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 6, 2014. For professionals and food enthusiasts looking for short-term classes, The French Pastry School recently released its new schedule of Continuing Education Courses for 2014, including several on artisan chocolate making for both food enthusiasts and professionals.