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 10, 2012

Tickets are now on sale for the year’s All Things Baking Show in Houston.  For a limited time, you can purchase your tickets for the reduced rate of only $50.  All Things Baking is making an impact with progressive bakers, pastry chefs, cake artists, chocolatiers, restaurant managers, bakery directors and more.  You can visit this website for more information.

The French Pastry School | May 9, 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. Click here to watch the video!

The French Pastry School | May 8, 2012

The McCormick Place hosts the annual convention where thousands of exhibitors, food professionals, and attendees from around the world connect. See http://show.restaurant.org/NRA11/public/enter.aspx for more information.

The French Pastry School | May 4, 2012

The first ever Chicago Fine Chocolate Festival is coming to our city in November.  The French Pastry School is serving as sponsor to this one of a kind exposition at Navy Pier open to food enthusiasts and professionals alike.  For a limited time, you can purchase your tickets for a reduced rate here.

The French Pastry School | April 27, 2012

The Jelly Belly-covered version of Anish Kapoor’s Cloudgate, fondly known by Chicagoans as “The Bean” made its debut at the 7th Annual For the Love of Chocolate Foundation.  Now, it is being housed in the Jelly Belly Warehouse where locals have been able to admire it on private tours, as Milwaukee’s Fox6 News reporter, Laura Langemo, did in this segment.  “The Bean,” covered in about 120,000 Jelly Belly® Jelly Beans and Chocolate Dips® will be displayed at The Sweets and Snacks Show at McCormick Place from May 8 – 10th.

The French Pastry School | April 27, 2012

Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., co-founders of The French Pastry School discuss the story of where the school began in this outtake from Crain’s Chicago Business’s series, C-Suite Life. Click here to view the video. 

The French Pastry School | April 26, 2012

Crain’s Chicago Businesses highlighted the unusual and dynamic shared office design of Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., co-founders and academic deans of The French Pastry School, for their series C-Suite Life.  Hear the chefs delve into what makes The French Pastry School unique in the official video and stories of the school’s foundation in the “outtake.”  Click here to view the video.

The French Pastry School | April 26, 2012

Chicago, Illinois (April 26, 2012)—Colorful cakes of all shapes and sizes lined the hallways of The French Pastry School of Kennedy-King College at City Colleges of Chicago in anticipation of the graduation of twenty-six students of L’Art du Gâteau, the Professional Cake Decorating and Baking Program, on April 20, 2012.   The presentation of Certificates of Cake Decorating and Baking at the historic Union League Club of Chicago featured a commencement address by alumnus of The French Pastry School and own

The French Pastry School | April 25, 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 | April 20, 2012

Students of L’Art du Gâteau – The Professional Cake Decorating & Baking Program celebrate their graduation from their 16-week full-time program.

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