The French Pastry School

Follow Us: In the News

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 | June 22, 2010

The French Pastry School at City Colleges of Chicago is eager to formulate relationships with different groups and members of the community who share a similar philosophy and goal – namely, to provide education and incentives for young people to become successful professionals.

The French Pastry School | June 18, 2010

Chicago, Illinois (June 18, 2010) – Chef Nicholas Lodge of The French Pastry School at City Colleges of Chicago was recently named one of the Top Ten Pastry Chefs as well as one of the Top Ten Cake Artists of 2010 by Dessert Professional Magazine, making this the first time a chef has received both of these awards in the same year. He was honored in New York City along with the other Top Ten pastry artists from around the country at a reception held on June 7th where he showcased his “Chapeau Chic” dessert.

The French Pastry School | June 16, 2010

AAA Five Diamond restaurant, hosted members, inductees, and honored guests of L’Académie Culinaire de France (French Culinary Academy) and Maîtres-Cuisiniers de France (Master Chefs of France) on June 6th to honor the retiring President of the French Culinary Academy, Jean Jacques Dietrich, and to bestow annual awards.

The French Pastry School | June 14, 2010

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The French Pastry School | June 11, 2010

Chicago, Illinois (June 11, 2010) – The French Pastry School hosted sponsors, colleagues, and industry associates on Friday, May 21st for a special reception showcasing the innovative kitchen technology of Bravo Gelato & Pastry Equipment, in particular the Bravo Trittico machine. Desserts and savory samples were served on the fine porcelain dishes of REVOL USA. Bravo and Revol are both sponsors of The French Pastry School whose products represent superior quality, keeping with the school’s philosophy of excellence.

The French Pastry School | June 10, 2010

Chicago, Illinois (June 9, 2010) – The French Pastry School showcased their many alumni on Monday, May 24th at a celebration held in their honor at the school. Many graduates have gone on to open their own businesses or work at premier pastry establishments for top chefs since completing their education. Guest speakers at the event including City Colleges of Chicago Chancellor Cheryl Hyman, French Pastry School alumni Brady Braden of B True Bakery, Dr.

The French Pastry School | June 10, 2010

Chicago, Illinois (June 10, 2010) – Chicago hockey fans, proud residents of the city, and Chefs of The French Pastry School unite in celebration of their victorious Blackhawks today, winners of the 2010 Stanley Cup Final. To commemorate the grand occasion, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., co-founders of The French Pastry School, created a replica of the Stanley Cup - entirely out of chocolate - for the City of Chicago.

The French Pastry School | April 16, 2010

Winners include French Pastry School alumni and faculty. Congratulations to Bob and Gina Hartwig of Bakin' & Eggs, named Best New Bakery, and to Patrick Fahy, named Best New Pastry Chef at Blackbird / Avec Restaurants.