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!


(Lake Norman News) | September 14, 2011

Three years ago Eric Greenwell was flying on an airplane when his cell phone rang with news he'd lost his job. The victim of a corporate merger, the career newspaperman (a printing production manager) spent months staring into a jobless abyss.

His three-year road to reinvention led the Huntersville native, 50, to the Midwest and back, before he settled in downtown Mooresville in June, opening Black Velvet Patisserie. Read more

The French Pastry School | September 12, 2011

Chicago, Illinois (July 15, 2011) –After competing in the Phoenix, Arizona heat, Team Wressell took home the first prize at the 2011 Amoretti National Pastry Team Championship on Saturday, July 9th. The mostly Chicago-based team trained at The French Pastry School of Kennedy-King College over the past year and will go on to represent the United States at the World Pastry Team Championship in 2012.

Julius Meinl | September 12, 2011

Julius Meinl North America is pleased to announce Rochelle DuBridge as our new Executive Pastry Chef. Upon completing the L’Art de la Patisserie program at the French Pastry School here in Chicago, Rochelle began her professional career as a Pastry Assistant at North Pond. With her “get it done” mentality, she successfully filled in for North Pond’s absent Pastry Chef for her first six months on the job. Her tenacity then led her to acclaimed Pastry Chef Mindy Segal’s team at Hot Chocolate.

Global Traveler | September 7, 2011

Strong ties with local farmers, an exceptional rapport with staff and a distinctive dynamic with guests are the key elements of the dining experience Chef Danny Grant creates at RIA and Balsan in Chicago’s Elysian Hotel.

Grant, who began his career cooking in professional kitchens throughout New York and Arizona, hit his stride in Chicago while working with award-winning chef Bruce Sherman at North Pond.

The French Pastry School | August 18, 2011

Chicago, Illinois (August 10, 2011)—In conjunction with the 36th annual International Cake Exploration Societe’s (ICES) Convention in Charlotte, North Carolina, twenty talented cake decorators presented themselves for an exam that would challenge their skills and ultimately lead some to be named Certified Sugar Artists.  Among them was Chef Mark Seaman, Chef Instructor at The French Pastry School of Kennedy King College.  After the eight hour exam in which he built two fully decorated fondant and buttercream cakes and one sugar showpiece, Chef Seaman was awarded the hig

Tasting Table | August 5, 2011

Amy's Candy Bar opened in late June, its walls stocked with multicolored treats from across the world: licorice from Holland, Finland, Sweden and Australia; chocolates from New York; gumballs from Canada. Read more here…

Beijo de Chocolat | August 3, 2011

CHICAGO, IL (August 2, 2011) – Beijo de Chocolat, a European style chocolate shop in Chicago’s North Park neighborhood, was the only chocolatier in Illinois to place in the International Chocolate Salon’s “Bridal Chocolate Salon” and “Midwest Chocolate Salon” competitions this month winning gold, silver and bronze medals and beating out established shops Ghirardelli, William Dean and Moonstruck. Read the full article here.

The French Pastry School | July 29, 2011

Chicago, Illinois (July 29, 2011) – Aspiring bakers forge ahead, applying their skills to an increasingly diverse baking landscape in the U.S. and internationally. Twelve students from across the United States and Panama enrolled in L'Art de la Boulangerie, the Artisanal Bread Baking Course at The French Pastry School of Kennedy-King College on May 31st. These career changers along with experienced culinarians completed their training on July 22nd after a rigorous eight-week schedule.

The French Pastry School | July 25, 2011

On September 30, 2010, Chef Jacquy Pfeiffer appeared on Good Morning America along with filmmakers Chris Hegedus and DA Pennebaker, to talk about the new documentary film, Kings of Pastry with George Stephanopoulos. Chef Jacquy also demonstrated a sugar showpiece and a fall recipe: Cider Slow-Cooked Fall Apples

 

The French Pastry School | July 24, 2011
The Institute of Arts and Popular Traditions of Alsace honored Chef Jacquy Pfeiffer of The French Pastry School at City Colleges of Chicago in Strasbourg on October 2, 2010 with the Bretzel d'Or, or "Golden The Institute of Arts and Popular Traditions of Alsace honored Chef Jacquy Pfeiffer of The French Pastry School at City Colleges of Chicago

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