News and Events | The French Pastry School

News and Events

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Pastries are always best experienced hands-on and we hope you can join us soon; in the meantime, we hope you’re inspired by what you see here. There are many ways to keep up with what's happening at The French Pastry School: read our articles, interviews, and blog entries; follow us online through various social networks or join us in person for an upcoming event. See what our friends are saying on our website, or read news about us in various other media.

The French Pastry School | May 29, 2012

This fascinating article from Chicagoist delves into North Pond Pastry Chef, Greg Mosko's unique pastry style. Take a look at how this 2006 French Pastry School graduate creates his desserts step-by-step: 

The French Pastry School | May 23, 2012

In the months leading up to the 7th Annual For the Love of Chocolate Gala, The Food Channel got a look of what no one but a select few had ever seen before: the behind the scenes party planning with some of Chicago’s best pastry chefs and organizations.

The French Pastry School | May 21, 2012

The quarterly publication, Pink Pages, featured Brady Braden’s B True Bakery in their Spring 2012 issue.   They asked Braden how he balances his two roles as baker and fitness instructor; you can find out here.

The French Pastry School | May 21, 2012

The French Pastry School will be closed on Monday, May 21st due to the NATO Summit security. We will still be available by email during regular office hours; please feel free to contact us with any questions. The school will open again on Tuesday, May 22nd.

The French Pastry School | May 16, 2012

After graduating from The French Pastry School’s L’Art de la Patisserie program in June of 2011, Renee Wilson put the wheels in motion to start the business she had dreamed of starting for nine years.  Wilson opened Dessert Menu two months ago in Dyer, Indiana and the shop, featuring high-quality, French-style desserts at affordable prices, has taken off.  ABC7’s Steve Dolinsky visited her shop and featured it on his segment, The Hungry Hound, on May 16th.

The French Pastry School | May 15, 2012

The color of 2012 is Margarita – a bright mix of yellow and green – and it’s popping up all over the city in department stores and pastry shops alike.  Every year, Noble throws a party to celebrate the hippest hue of the year; earlier this month, The French Pastry School participated by providing Margarita-inspired pastries to the event.  Noble’s Chicago office was transformed into a cool green oasis that served up delicious food, great company, and, of course, margaritas.  Follow

The French Pastry School | May 14, 2012

Like any pastry, a school depends on its ingredients: excellent instructors, an engaged student body, passionate alumni, and, of course, sponsors who believe in the school’s mission.  On Monday, May 7th, all these came together to celebrate the relationships that make The French Pastry School of Kennedy-King College at City Colleges of Chicago one of the best institutions of pastry education.

The French Pastry School | May 11, 2012

In March, Chef Pierre Zimmermann of The French Pastry School took part in Égast, one of the premier food expositions in Europe, by giving a demonstration to an audience of international food and tourism professionals.  This month, his presentation was featured in the French publication, La Gazette des Métiers.

The French Pastry School | May 11, 2012

On February 25th, Chef Joe Strybel of PolyScience prepared a la minute desserts for the guests of the 7th Annual For the Love of Chocolate Scholarship Foundation Gala.  In a room with the theme of Confectiatory, he wasn’t making any ordinary flambee.  Instead, the guests were treated to a demonstration of frozen desserts on PolyScience’s Anti-Griddle, a piece of culinary technology that quickly freezes food rather than heating it.

The French Pastry School | May 11, 2012

L’Art de la Patisserie graduate and pastry chef of David Burke’s Primehouse, Jove Hubbard, will be hosting a pop-up ice cream store every Friday throughout the summer.  Follow them on Twitter (@dbprimehouse) and Facebook ( to find out each week’s flavors!