Article: Transforming Dreams into Reality | The French Pastry School

Article: Transforming Dreams into Reality

Transforming Dreams into Reality
The French Pastry School |
July 15, 2014

Students of L’Art de la Pâtisserie Are Creating Paths to Success

Chicago, Illinois (July 15, 2014) – The French Pastry School of Kennedy-King College at City Colleges of Chicago is pleased to announce that another fine group of students has been prepared to excel in the pastry industry. On July 27th, forty-nine students from all over the country and around the world celebrated their graduation from L'Art de la Pâtisserie – The Professional Pastry and Baking Program. Michael Garbin, Executive Pastry Chef at the Union League Club of Chicago and Chairman of the Board of the American Culinary Federation (ACF) Windy City Professional Culinarians Inc., was the commencement speaker. He focused his message to the graduates on thinking about the future and building on the path to success that has been started for them.

Students and guests were welcomed to the special event by Chef Jacquy Pfeiffer, the Co-Founder and Academic Dean for Student Affairs, on behalf of the chefs and faculty of the school, and then Chef Garbin took the stage. He prompted students to think about what is next for each of them and to take advantage of the continuing education opportunities that are available. He described his own path and the resources he has capitalized on during his career so far. “There is a lot to continue to learn, but make the plan, see the path, set your goals and enjoy your new profession,” he advised, “because you are getting into an industry that can provide you with a great life, a job you can always find, and friends and colleagues you will have for life.”

Following the ceremony graduates took their friends and families over to The French Pastry School to partake in a sweet and savory buffet. The buffet was a showcase of all that the students had learned over their 24-week experience: petits gâteaux, sugar candies, plated desserts, towering chocolate and sugar showpieces, and an inviting display of golden brown breads and breakfast pastries. Graduates of the program will be moving on to further education at The French Pastry School or to jobs they have secured at bakeries, restaurants, and hotels around the country, where they will continue to hone their skills.

The current cohort of L’Art de la Pâtisserie students began their own pastry journey at The French Pastry School on July 7, 2014. Be sure to follow their progress on our website and social media outlets. The school is accepting applications for all upcoming sessions of L’Art de la Pâtisserie, L’Art du Gâteau, and L’Art de la Boulangerie. For more information about the programs and how to apply, please contact or call 312.726.2419.