L'Art du Blog | The French Pastry School

L'Art du Blog

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Welcome to The French Pastry School's blog. Our blog presents to you - our friends, colleagues, alumni, sponsors, and anyone who wants to learn more about us - the opportunity to gain a greater understanding of the inner workings of the school. Here, you will find stories and articles about those who make the one-of-a-kind and life-changing experiences possible, as well as those who benefit from those experiences.

The perspectives of the various contributors to the blog range from that of a current student, to articles about our esteemed visiting guest chefs and teachers of the professional Continuing Education classes, to stories from our own founding Chef Instructors, Jacquy Pfeiffer and Sébastien Canonne, M.O.F.

Find our most recent blog entries below. We hope you enjoy reading these stories and learn something new about The French Pastry School.

Please contact us with any comments or questions regarding on any of the following articles or to obtain more information. We look forward to hearing from you!

The French Pastry School | July 20, 2010

Scott Green Begins at The French Pastry School

The French Pastry School | June 6, 2010

Jean-Pierre Wybauw did not always want to be a chocolatier.

The French Pastry School | March 7, 2010

His mother’s pastries, the bodice of a wedding dress, his grandmother’s patience, a Japanese Kimono, an unusual orchid, a painting in Australia, some fabric in Zimbabwe – these are a few of the ele

The French Pastry School | October 22, 2009

In high school, my math teachers tried desperately to make their subject fun, exciting, and, most challenging of all, relevant.  They made up cheers and songs by which to remember our times ta

The French Pastry School | October 13, 2009

It’s a rainy October day in the city; out the window of the ground floor kitchen, we can see the business men and women running by with umbrellas or newspapers over their heads.  My classmates

The French Pastry School | September 24, 2009

When Chef Laura Ragano gave her demonstration this morning, I watched her steady, delicate hands pipe curlicues and dots on a sheet pan to show us how it was done.  She made a fleur-de-lis out

The French Pastry School | September 22, 2009

Four months before I graduated from Wellesley College, I was having lunch with the chef who had mentored me through all things culinary for the past five years.  After a few minutes of munchin

The French Pastry School | September 20, 2009

With the deft of hand I’ve only ever seen on professional magicians, Chef Johnathan Dendauw shapes a lump of cream-colored dough into a perfect round.  The class collectively blinks and misses

The French Pastry School | September 15, 2009

The oven’s temperature is set, the raw product is waiting on the speed rack and Chef is giving a few final instructions.  At this point in the demo, someone invariably asks how long it will ta

The French Pastry School | September 12, 2009

After two months of the program I’ve gotten used to the way the classes work.  We go from topic to topic, squeezing as much information out of the experience as we can in as little time as pos