Friends of FPS
Natasha Coggins,
L’Art du Gâteau ’12, January, 2012 I am very excited about the possibility of learning from your renowned master chef instructors. After having visited several culinary schools, I am certain that your program is the right program for me. Your small class sizes, state-of-the-art facilities and equipment, expert faculty, and high percentage of hands-on instruction make The French Pastry School superior to other pastry programs.
Cheryl Siegel,
L’Art de la Boulangerie ’12 Applicant, November, 2011
The Intership [at Ferrara Pan Candy Company] was AMAZING! Culinary and machinery meet in the most interesting way, I felt like I was walking around inside of a Lionel Train set following this track or that pipe to see where I'd end up or what would come out of it. Working with their R&D Manager has sparked an interest in Food Science and Flavor Chemistry. And there was never a day that my perpetual "why's and how's" vexed them. One of their employees provided a wealth of information of equal significance and the luxury of the perspective of someone who learned how to make candy in a small town in Mexico 40 years agao. I thought I was ending a journey in June, but I understand now that graduation was just the beginning!
Danielle Rivera-Gonzalzles,
Graduate of L'Art de la Patisserie, January, 2011
Thank you so much for your time, efforts and great advice. I'm definitely going to follow your recommendations. I really feel lucky to be an alumna of the FPS and get this kind of support. I promise to do my best to highlight it wherever I go.
Galit Greenfield,
Graduate of L'Art de la Patisserie, June, 2009
Pastry Chef/Owner of Sweet Galit and Sweet Spot Macarons
I miss everyone at FPS. Every day I thank my lucky stars I went to FPS and learned all that I did. My foundation is much stronger than many of the other people I have worked with. Please keep doing what you are doing!
Karen Man,
Graduate of L'Art de la
Patisserie, June, 2009
Pastry Chef, Brooklyn, NY
In April of 2011, I participated in the Pastry Chicago Cookie Competition, and it made me decide to pursue this education. I had always loved to bake, but I had so much fun preparing, and the competition gave me the confidence I needed to make the decision. It made me realize that I could make a career out of it because there is always something new and interesting that you can discover in pastry. It wasn't an easy decision; it's such a different industry than the one I'm in currently, but I know it will be worth the challenges because it makes me happy.
Holly St. Meyers,
Student in L'Art de la
Patisserie, January 2012
There is only one bad thing about [For the Love of Chocolate Gala]: it happens once a year. Mark this one in your calendars for 2012, as it is truly one of the best culinary events in Chicago, and they seem to outdo themselves year after year.
Jessica Zweig
Cheeky Chicago
I cannot describe my experience of your For the Love of Chocolate fundraiser adequately. It was beyond words. I enjoyed it immensely. Kudos to you and The French Pastry School team.
Brent T. Frei
Frei & Associates
Schaumburg, IL
February, 2011
Partnerships like what we have with The French Pastry School is what makes coming to work everyday (for 30 years) worth it.
Larry Binstein
Vice President
European Imports, LTD.
Chicago, IL
I just wanted to thank you for the opportunity to attend in one of your classes. It was a great class, and I did learn a lot. You also made it very funny! The school is beautiful and I hope to visit again. Please keep me updated on your bread class. It was a great pleasure to meet you!
Chef Chris Hereghty
Executive Pastry Chef in New York City
Congratulations for your continual success! I have learned so much from chocolate showpiece class; I hope I can come back again in the future!
Arthur Chen
Executive Pastry Chef
Fairmont Pacific Rim
Vancouver, BC, Canada
I wanted to thank you for everything you have provided. If it wasn't for the school, I never would have been in this position I am in now. You have been a great help, always telling me to never stop pushing, and here I am now, going to Spain to work with Paco Torreblanca! So, thank you very much.
Edward Lopez
Alumnus, L'Art de la Patisserie, December, 2010
As representative of the French government in Chicago, I would like to express my deep appreciation to the French Pastry School and its programs. This unique school, associated with the City Colleges of Chicago, successfully combines French artist-apprentice teaching model and American efficiency, professionalism and managing skills. Thanks to a staff entirely dedicated to education and to a magnificent facility, the French Pastry School has acquired a stellar reputation not only in Chicago, the Midwest and the United States but also in France.
Graham PAUL
Consul General of France
Consulat General de France a Chicago
I've been impressed with every French Pastry School graduate
who has been a part of our staff. Their training is thorough
and they have the kind of hands-on experience that's essential
for working in the top places.
Rick Bayless
Award-Winning TV Celebrity Chef and Author
Chef /Owner
Frontera Grill, Topolobampo & XOCO
July, 2010
My education at French Pastry School has enabled my transition from Naval Officer to that of a pastry cook absolutely seamlessly. I am currently a pastry cook at Just Cupcakes (justcupcakes.net) in Virginia Beach, VA, and not a day has gone by that I am not thankful for the hands-on, focused, intelligent, problem solving education I received as a student at FPS.
I am deeply appreciative of lessons taught at The French Pastry School: respecting the product, baking science, cleanliness of your work station (thanks En-Ming Hsu!), efficiency of production, time management, and team work. I have never been so pleased with spending tuition dollars in my life!
Thank you again to all for your dedication in teaching truth and hard-work in the pastry arts. Rebecca Summers
Graduate of L'Art de la Pâtisserie, June 2009
June, 2010
The French Pastry School in the loop has singlehandedly made Chicago a much sweeter place. View the segment... Steve Dolinksy
Host of The Hungry Hound on ABC7
May, 2010
You are truly laying a solid foundation for your students to showcase their talent, skill and dedication. It is wonderful to see what great work you and your instructors are accomplishing in teaching them the fine art of pastry.
Dr. Mary Ellen Caron
Commissioner, Chicago Department of Family and Support Services
May, 2010
In the past I have been blessed and had the pleasure of being in the education industry for seven years in three venues from teaching, to Dean and then Director of Education of Pastry programs. I must say the French Pastry School looks incredible from the brochure. During and since I have been out of the education platform, when my opinion is asked I always recommend for the best experience the French Pastry School, based purely on the skill, talent and persona of Sebastien and Jacquy and the collective staff as well the global rapport you have achieved!
David Funaro – Global Senior Chef Chocolatier
Godiva Chocolatier
March 2010
Congratulations, you guys are doing a really great job and are an amazing new force in American cooking, in fact in all educational behavior. We're proud to have known you and made you part of our film.
Chris Hegedus and D.A. Pennebaker, award-winning documentary filmmakers and directors of KINGS OF PASTRY.
February, 2010
Chicago, as you may have noticed, is very status conscious. Being known as the Metropolis of the Midwest is taken for granted. What?s demanded these days is that an entity identified with Chicago be considered among the top in the nation, if not the world. World-class scholars, athletes and, we say proudly, pastry chefs live and work here.
Two of them are the individuals most responsible for this gathering today. S?bastien Canonne and Jacquy Pfeiffer founded what is proudly known as The French Pastry School and continue to direct its steadily expanding programs and the faculty that executes them.
They are artisans AND they are dreamers. They welcome as students women and men looking to change careers, culinary professionals who lack a formal pastry education and invite those outside the pastry priesthood, food enthusiasts, is the charming description for them, to participate in classes designed especially for them. At this unique pastry school, linked to the City Colleges of Chicago, American energy interacts with French artistry, stimulating students to strive for a higher level of achievement. From Heaven's special kitchen on this special day surely Julia Child is smiling,
I congratulate those of you being awarded diplomas and feel confident some will become masters of your craft and in so doing will strengthen the link between Chicago and culinary greatness.
William Rice, retired Food and Wine Columnist of the Chicago Tribune and former Editor-in-Chief, Food & Wine Magazine
Remarks for delivery at the graduation ceremony for L’Art de la Patisserie,
December 18, 2009.
The French Pastry School has become known as one of the finest pastry schools in the United States thanks to its foundation of instruction which includes the European artist-apprentice teaching model, hands-on training, and the use of the finest tools and ingredients. The executive chefs, who hire graduates from this school after experiencing their preparation, actively seek new French Pastry School graduates for their kitchens. That is a true compliment to the school and to our city.
Richard M. Daley
Mayor, City of Chicago
November 2009
Nowhere else can you get the intense, hands-on training from a staff who are
not only brilliant chefs but also talented teachers and inspiring mentors. Sarah Levy
Alumna, The French Pastry School
President, Sarah's Pastries & Candies Inc
October, 2009
I love teaching at your school. The professionalism is so admirable and the pride the students feel for their school is so apparent. Thank you so much for the opportunity to teach there. It was always a goal of mine from the beginning.
Chef Bronwen Weber
Frosted Art in Dallas, Texas
March 2009
I have never seen a pastry school such as this. The preparation was perfect, the facilities were amazing, and the workshop was a wonderful, wonderful experience. Chef Pierre Hermé
May, 2008
