The French Pastry School

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There are many ways to keep up with what's happening at The French Pastry School. Read our articles, interviews, and entries from our blog. Follow us through online social networks. Join us for an upcoming event. See what our friends are saying, or read news about us in various other media. Pastries are always best experienced hands-on, so we hope you will find something here that inspires you to join us soon!

The French Pastry School | February 18, 2014

The International Association of Culinary Professionals announced their 2014 Award Finalists. Chef Jacquy Pfeiffer's cookbook, The Art of French Pastry, was nominated along with two other cookbooks in the category "Baking: Sweet and Savory." The results will be announced on March 15th. For a full list of nominees, visit this website.  

The French Pastry School | February 14, 2014

What would you do if you only had 72 hours in Paris? Here's what our graduate, Meg Galus '05 of NoMI Restaurant, did - it's an incredible pastry adventure in the Chicago Tribune

The French Pastry School | February 10, 2014

Everyone’s road to The French Pastry School is different.   Whether from France, South America, Chicagoland, the West Coast or the East Coast, the love of bread is universal.  In its first three sessions alone, L’Art de la Boulangerie welcomed students from Mexico, Peru, PIndonesia, Brazil, California, South Carolina, Florida, Utah, and more.  When two Southerners from different states and different backgrounds enrolled in 2011, they both did so to bring artisan bread back to life in their communities.

The French Pastry School | February 4, 2014

Culinary Arts Instructor, Angelique Kerger, and Curie High School culinary students hosted Chef Joel Reno from The French Pastry School as a guest instructor in their kitchen Tuesday, February 4. Chef Joel demonstrated recipes, skills, and techniques used at The French Pastry School and shared information about working in the culinary industry. See photos here.

The French Pastry School | January 3, 2014

Kurt Fogle, L'Art de la Patisserie '06, shares his experiences as Chef Jacquy Pfeiffer's apprentice in this lovely article by Lori Fredrich from  "He didn't just teach me how to bake," Fogle says, "he taught me how to think."  Read the article here.

The French Pastry School | December 31, 2013

Chicago, Illinois (December 31, 2013) – As the year 2013 winds down, over 80 students from The French Pastry School of Kennedy-King College at City Colleges of Chicago wind up for new careers and experiences in the world of all things sweet and baked. On December 20th, these new pastry professionals graduated from L'Art de la Pâtisserie, the 24-week Baking and Pastry Program,and L’Art du Gâteau, the 16-week Cake Decorating and Baking Program.

The French Pastry School | December 26, 2013

Chef Jacquy Pfeiffer, Co-Founder and Academic Dean of Student Affairs for The French Pastry School was featured on Public Radio International's (PRI) The World. In this segment, Chef Jacquy shares his love for the Alsatian specialty, the kougelhopf, and the history of this delicious treat.

The French Pastry School | December 23, 2013
The French Pastry School | December 23, 2013

Gorgeous designs by Maggie Austin, L'Art de la Pâtisserie '09, were featured in The White House's holiday decorations this season. Austin designed vases that were covered with a blanket of life-like, scarlet-hued gumpaste flowers - see pictures and read about the guests' reactions here!

The French Pastry School | December 20, 2013

Our students receive hundreds of hours of intensive, hands-on education every term. The goal of The French Pastry School is not only to teach students the techniques and theories behind gaining a new skill but also to make sure they can translate that skill into a successful career.

Two months prior to graduation, The French Pastry School organized a career fair for its students so they could be introduced to the myriad job opportunities available to them.  Many sought specific job openings, others a general insight into the various branches of the food industry.