Article: L’Art de la Boulangerie Grads Join Select Group of Trained Artisan Bakers | The French Pastry School

Article: L’Art de la Boulangerie Grads Join Select Group of Trained Artisan Bakers

L’Art de la Boulangerie Grads Join Select Group of Trained Artisan Bakers
The French Pastry School |
August 14, 2013
Students Advance Prepared to Follow Successful French Pastry School Boulangers

Chicago, Illinois (August 14, 2013) – Out of four basic ingredients – flour, water, salt, and yeast – students of L’Art de la Boulangerie, the Artisanal Bread Baking Course at The French Pastry School will make lifelong careers for themselves.  After eight weeks of learning the science and technique of creating artisan breads and breakfast pastries from masters in their craft, students from around the world graduated with the skills they need to follow their vocation.  The graduation ceremony took place at The French Pastry School and concluded with a bountiful buffet of breads that the graduates had baked throughout their course.  Their specialized training will serve them well as they follow their fellow alumni in opening businesses and working in bakeries around the globe.

The 2013 cohort came to Chicago from Texas, Oklahoma, Minnesota, Panama, Costa Rica, Tennessee, Washington, D.C., and elsewhere in Illinois.  Every student had a different background and perspective to bring to the bread board: those who had been in the food industry and were seeking further, more focused training; those who had graduated from one of The French Pastry School’s full-time certificate programs, L’Art de la Pâtisserie and L’Art du Gâteau and desired to expand their knowledge of artisanal baking; andthose who had changed careers and were looking to learn new skills for a new field of work.   

One such career changer was Grant Goodman, who, after gaining an MBA, decided to focus on opening a bakery one day.  His classmates chose him to represent the stream in the course’s graduation address.  “I always thought work was about making as much money as possible and retiring to enjoy the later years, but somewhere along the way I realized that life is about doing what you love, and this is what I love,” Grant echoed the decision made by many students of The French Pastry School.  “Knowing that I truly loved the industry, and I was willing to do whatever it took to make this work, this course – L’Art de la Boulangerie – was the perfect vehicle for my transition.”

Students of L’Art de la Boulangerie spent eight hours a day, five days a week in the kitchen mixing, shaping, proofing, scoring, and baking recipe after recipe.  Beyond the formulas, they were taught the importance of maintaining artisanal principles through learning how to develop natural starters, use organic flours, understand bread baking traditions from all over the world, and create depth of flavor through proper fermentation and baking methods, all while maintaining an organized and efficient production schedule. 

Under the close guidance of experts, the students developed dexterity working with all kinds of dough and turning it into flavorful finished products.   Chef Pierre Zimmermann, World Baking Champion; Chef Jacquy Pfeiffer, Co-Founder of The French Pastry School; Chef Didier Rosada, Master Baker; Chef Patrick Doucet, Master Baker; and Jeffrey Hamelman, Master Baker, all had a hand in shaping their education.

Chef Pierre Zimmermann addressed the students with words of wisdom garnered from his many years as a master baker and World Baking Champion.  “Bread is one of the few constants throughout history and culture but they say that we are living through the ‘Food Renaissance’ of the United States.  Artisan breads are a huge part of that renaissance and you, in turn, will have the opportunity to be a part of it,” Chef Pierre explained.  “It is time for you to be proud of being a baker.  You will not only feed your customers, but also bring them happiness in the moment, dreams of delicious bread in the future, and good memories with their families.  Bake with your head, bake with your hands, and bake with your heart: that has always been the secret ingredient.”

The next cohort of L’Art de la Boulangerie students will begin their own baking journey at The French Pastry School on June 23, 2014.  The school also looks forward to welcoming L’Art du Gâteau and L’Art de la Pâtisserie students who start class on September 3, 2013 and January 6, 2014, respectively.  The French Pastry School is currently accepting applications for all of these programs.  For more information, please visit our website, or contact us by email at or by phone at 312.726.2419.


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