The French Pastry School

Follow Us: Articles

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 | April 1, 2013

Our students had the wonderful opportunity to tour the facilities of Nielsen-Massey Vanillas and see a demonstration featuring their products by our very own Chef Joel Reno. Chef Joel shared the recipes for a plated dessert of Madagascar Vanilla Cremeux, Almond Sponge Cake, Raspberry Litchi Rose Sorbet, and Coconut Crumble; and for a Vanilla Strawberry Macaron with Vanilla Ganache and Strawberry Compote.

The French Pastry School | March 25, 2013

Vote for Sarah Levy, L'Art de la Pâtisserie '03, to be the next host of Check, Please! Chicago! Sarah is one of 17 finalists chosen from a pool of thousands of Chicago food cognoscenti who want to be the face of one of the city's favorite local shows.  Would you like to see a French Pastry School graduate on television? Vote for Sarah Levy here until April 17th.

The French Pastry School | March 15, 2013

This evening, Chef Jacquy Pfeiffer will demonstrate several recipes for an intimate group of attendees in our newest addition to The French Pastry School's offerings, The Tasting Series. Find out more about future events here!

The French Pastry School | March 14, 2013

It's National Pie Day! Celebrate 3.14 with graduates like Nathan Winner '07 of Nola Pie Guy - he's relaunching his New Orleans based business today with fellow graduate, Amber Baker '11. What pies will you make to commemorate this day?

The French Pastry School | March 12, 2013

On Monday, February 18th, The French Pastry School and Cap’Fruit hosted a demonstration that highlighted both sweet and savory applications of Cap’Fruit’s newest products: Fruit’Purée Goji and Fruit’Purée Yuzu. Chef Dimitri Fayard, World Pastry Champion and chef instructor at The French Pastry School, showed the over 50 guests how to use the purées in Maguro Tuna Asian/Mex Tartar served with Goji Berry Sorbet and Green Tea Scented Biscuit served with Creamy Yuzu Emulsion, Mango, and Ginger Crème Glacée.

Article by: The Academy of Motion Picture Arts and Sciences | March 7, 2013

(left) Oscar®-nominated director Chris Hegedus (left), Oscar-winning director/producer Steven Spielberg (center) and Honorary Award recipient DA Pennebaker attend the 2012 Governors Awards at The Ray Dolby Ballroom at Hollywood & Highland Center® in Hollywood, CA, Saturday, December 1. | Photo credit: Todd Wawrychuk / ©A.M.P.A.S.
(right) Cover of "Kings of Pastry"

The French Pastry School | March 1, 2013

GMA Live featured Jelly Belly couture from the 8th Annual For the Love of Chocolate Gala's Fashion Show in this segment. The dresses are shown starting about nine minutes into the video clip. You can find all the dresses in this Facebook album.

The French Pastry School | February 23, 2013

The 8th Annual For the Love of Chocolate Gala will be held at the Union League Club of Chicago on Saturday, February 23rd. Proceeds from the event benefit For the Love of Chocolate Scholarship Foundation which has raised over $325,000 in scholarships for students of The French Pastry School since its inception in 2008. Tickets for the Dessert Dance Party are still available here!

The French Pastry School | February 19, 2013

Chicago, Illinois (February 19, 2013) - The steps to making decadent chocolates are many and varied: from harvesting the pods to designing tempting packaging that belies its rich, melt-in-your-mouth appeal. Every other year, the Fine Chocolate Industry Association (FCIA) hosts their Recognition of Excellence ceremony to award individuals and businesses that have contributed to this diverse community of chocolate makers.

Pages