Over One Hundred Pastry Professionals Enter the Workforce
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Real Eats Editor, Barbara Fairchild, and French Consul General, Graham Paul, Celebrate with French Pastry School Students
(December 22, 2011) - The French Pastry School of Kennedy-King College of City Colleges of Chicago celebrated the graduation of 105 students of their full-time programs, L'Art de la Pâtisserie and L'Art du Gâteau, on Friday, December 16, 2011 at the historic Union League Club of Chicago. During the ceremony hosted by the co-founders of The French Pastry School, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., students received their well-earned certificates after four or six months of hands-on training in the baking and pastry arts. The students were joined by their guests, including family, friends, sponsors of The French Pastry School and their commencement speakers, French Consul General, Graham Paul, and food-writing icon, Barbara Fairchild. The ceremony, which highlighted the importance of a continued search for excellence in pastry and cake decorating, was followed by a reception at The French Pastry School. The impressive and delicious grand buffet showcased all that the newly-minted pastry professionals had learned throughout their experience in the full-time programs. The class of December 2011 will follow in the footsteps of other alumni by beginning their careers in pastry kitchens around the world and gaining the experience they need to one day lead kitchens and open their own businesses.
Whether studying Baking and Pastry Arts for six months in L'Art de la Pâtisserie or specializing in Cake Baking and Decorating for four months in L'Art du Gâteau with the award-winning chef instructors, the graduates have followed a rigorous schedule to gain hands-on experience both in and out of the classroom. Apart from the six hours of class a day, many students maintained part-time jobs, staged consistently or completed internships to experience professional kitchen environments. This term, Rosalina Villaseñor was the first student to take both programs simultaneously and, after several months of 13 hour days, she graduated with honors. The ceremony was especially exciting for the career changers that made up more than 75% of the graduating class; their commencement marked the beginning of their new life in pastry.
Barbara Fairchild, the former longtime Editor-in-Chief of Bon Appetit magazine who recently announced her new post as Editor of the digital magazine, Real Eats, commended those who, like herself, were in the process of an important transition. " I think that's terrific....I applaud you and want you to know how impressed I am. All of you have followed your passion - no matter what your age is or your previous experience in the world. Embrace your decision, especially today, and know that today signifies a wonderful turning point in the road."
A similar sentiment and call to action was echoed throughout graduation speeches and discussion at the reception. As French Consul General, Graham Paul noted in his introductory address, " You have been instilled with passion, creativity, love of work well done, and dedication to detail. You will now be ambassadors of this delicious discipline in Chicago and beyond."
The grand buffet, hosted at The French Pastry School, spanned throughout the entire, newly-renovated, second floor of the building. It was a lavish spread of jewel-like plated desserts and petit gâteaux; inviting displays of dark chocolate candies and sparkling sugar confections; and dozens of decorated cakes displaying their gumpaste, sugar, and royal icing accents. Though a culmination of their accomplishments, the students realized that graduation was just the beginning of a lifelong career of learning.
Christina Pejoro, a new graduate of L'Art de la Pâtisserie, explained, " We try to do better each day. Every moment - whether in school, at work, or life in general - is a chance for us to be better, to do the right thing, to work cleaner, to be more efficient, to be more thoughtful or patient or aware. We may not get everything right. But we never feel like we can fail. Because next time, we know we'll do better."
Many graduates have already accepted pastry positions at some of the best establishments in Chicago and around the country. They include Assistant Pastry Chef at BOKA Restaurant, Pastry Cook at NAHA Restaurant, Baker at Panna Dolce, Pastry Assistant at EPIC Restaurant, and many more. Several students, like Erin Silva-Winston of the much-anticipated Restaurant, Hota, in Evanston, are building upon former experience in the food industry by concentrating on opening their own businesses. Others still are moving back to Mexico, Colombia, The Philippines, and Switzerland to begin their careers abroad.
Over the years, graduates of The French Pastry School have proven, through their continued success as small business owners and leaders of pastry kitchens, that to be a well-trained pastry professional with a passion for what you do makes you not only exceptionally employable but also incredibly fulfilled. Barbara Fairchild encouraged the students who have now found their true vocation with these words: " Your audience awaits and they are eager, appreciative, welcoming, and hungry. Feed them. It's what you were born to do."
The next cohort of L’Art de la Pâtisserie and L’Art du Gâteau students will begin their own pastry journey at The French Pastry School on January 2, 2012. The school is still accepting applications for both programs. For more information, please contact info@frenchpastryschool.com or call 312.726.2419.
