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 7, 2013

Sandra Abballe, L'Art de la Pâtisserie '10, was featured in her local newspaper, Vaughn Citizen, for her accomplishments at Barry Callebaut's World Chocolate Masters Canada. Abballe - who also announced that she will soon be opening a storefront of her business, Succulent Chocolates - won the award of Best Molded Chocolate Bon Bon in the competition. Read the full article above!

The French Pastry School | February 2, 2013

Jeffrey Munchel, L'Art de la Patisserie '04, will appear on the Cops & Robbers themed episode of Food Network's Sugar Dome on February 2nd at 1pm EST - be sure to tune in to see his creations!

The French Pastry School | January 28, 2013

Kurt Fogle, L'Art de la Patisserie '06 is burning up the box of cake mix in Milwaukee - and we're not just being metaphorical. Take a look at this fun interview (and photo) by about Kurt's journey to his true calling.

The French Pastry School | January 23, 2013

Anne Shaeffer, L'Art de la Patisserie '09, and her business, Sulpice Chocolat, were featured in this profile in Candy Industry. Enjoy the article above!

The French Pastry School | January 23, 2013

Time Out Chicago named their Pastry Chefs to Watch in 2013 - two of the four the given this honors are graduates of The French Pastry School graduates: Julia Fitting '11 of The Boarding House and Anna Shovers '10 of The Publican! Congratulations, Julia and Anna!

The French Pastry School | January 22, 2013

Graduate of The French Pastry School, Peter Yuen '00, of Patisserie P was featured in Tasting Table today for his specialty, custard buns! Chef Ryan Poli of Tavernita suggested it as his favorite pastry of all time in the article which featured chef recommendations for Argyle Street, an area of Chicago known for the diverse palates of its inhabitants. Check out the full article here.

The French Pastry School | January 19, 2013

Chef Jacquy Pfeiffer, Co-Founder and Academic Dean of Student Affairs at The French Pastry School, will be honored with the Lifetime Achievement Award by the Fine Chocolate Industry Association on Saturday, January 19th in San Francisco. For more details about the event and the award, please visit this website.

The French Pastry School | January 18, 2013

Chicago, Illinois (January 18, 2013) – As the city’s financial district bustled through its morning rush hour outside of the historic Union League Club of Chicago, inside, 98 students of The French Pastry School of Kennedy-King College at City Colleges of Chicago took the first steps toward beginning their new vocation.  Graduates of the full-time programs, L’Art de la Pâtisserie and L’Art du Gâteau, celebrated their commencement on the same day that the school received one of the highest honors that educators can be given by the French government: Ordre des Palmes Academiques

The French Pastry School | January 17, 2013
Balena's Peter Becker and Amanda Rockman

Peter Becker, L'Art de la Patisserie '09, was named Best Baker by Chicago Tribune's 2013 Dining Awards for his work at Balena and The Bristol! Congratulations, Peter! To read the full article, visit Chicago Tribune's website.

The French Pastry School | January 7, 2013

Over eighty students began their first week of The French Pastry School's full-time programs, L'Art de la Pâtisserie and L'Art du Gâteau, today. The programs begin with the students gaining sanitation certifications and lectures on everything from the history of pastry to the roles of ingredients in a recipe. The students will graduate with a strong understanding of pastry making or cake-decorating in 24-weeks and 16-weeks, respectively.