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The French Pastry School of Kennedy-King College is the premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for all things sweet and baked. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Kristen Ryan; 2011 National Pastry Champions, Della Gossett; Scott Green; Joshua Johnson; Master Cake Artists, Nicholas Lodge and Mark Seaman; World Baking Champion, Pierre Zimmermann; and World Pastry Champions, En-Ming Hsu and Dimitri Fayard.
Based on the time-tested master-apprentice method, the chefs structure their classes to teach through demonstration, explanation, and experience. As they share stories of success and failure in a small classroom setting, you’ll form relationships with them that will last the rest of your career. With many years of experience throughout the field and the world, these chefs aren’t just award-winners; they also love to teach. All throughout the full-time programs, they will give you their insight and, using their connections and understanding of the industry, will offer in-depth assistance with the direction you want your pastry career to take.
Classic French pastry methods have been constant for centuries but new technology and contemporary aesthetics are constantly evolving. The curriculum of our full-time courses will give you the foundations you need to actively participate in this exciting and ever-changing industry. At the end of your training, you will have the confidence and the skill to enter the most elite kitchens and continue your development as a pastry professional under the finest chefs in the field. Many alumni have gone on to open their own businesses all over the country and the world.
Though some of our students have previous experience in the food industry, The French Pastry School does not require its students to have a culinary background before beginning our programs. Many of our students and even our chef instructors began their professional life in another line of business: former lawyers, police officers, teachers, bus drivers, models, graphic designers, accountants, and homemakers are among the career changers represented in our alumni network.
Join us for the ultimate French Pastry Experience and see for yourself what takes place in our kitchens every day. Or, Contact Us if you would like to schedule a personal tour of The French Pastry School.
See the schedule for the next French Pastry Experience.
Chicago is a wonderful, dynamic, and friendly city to call home, whether you are moving here from across the state, country, or world, or whether you have lived here for some time. The French Pastry School at City Colleges of Chicago is conveniently located near many of the city's best restaurants, shops, museums, and many other cultural venues and happenings. The city's plethora of colleges and universities presents a vibrant student community across the city. Public transportation makes every unique neighborhood easily accessible from downtown, where The French Pastry School is located.
