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 | 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.

The French Pastry School | December 22, 2012

Amy Hansen '06 is ready for the holidays with her homemade and internationally-curated selection of candies at Amy's Candy Bar, located in Chicago's Lincoln Square neighborhood. Steve Dolinsky of ABC7's Hungry Hound featured her business and its delicious merchandise in this video feature.

The French Pastry School | December 18, 2012

Chicago, Illinois (December 18, 2012) – Among the myriad of food-centric conventions that take place in the Windy City every year, the first ever Chicago Fine Chocolate Show brought a unique spin to attendees at Navy Pier from November 16- 18th.

The French Pastry School | December 13, 2012

Congratulations to graduate, Nicole Betourney '09, on opening her storefront of her business, Isn't That Sweet, in LaGrange, IL. She was featured in this article by LaGrange Patch:

The French Pastry School | December 12, 2012

Amy's Candy Bar, owned by graduate Amy Hansen '06, was named one of the 5 Best New Candy Shops by Food & Wine magazine!  Stop by her shop for homemade treats like caramels and nougat.


The French Pastry School | December 11, 2012

Chris Kadow-Dougherty '06 just opened her first Whimsical Candy storefront on 175 N Franklin - the new move was featured in this article by Chicago.