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Chef Jacquy Pfeiffer
Academic Dean for Student Affairs
“A lifetime is not long enough to learn pastry. One always needs to keep working on mastering this ever changing craft. That’s what makes pastry so fascinating – it’s a never-ending story.”
Chef Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Jacquy Pfeiffer is presently the Academic Dean for Student Affairs.
Some of his notable achievements include:
1995, won first place at the first National Chocolate Competition, Masters of Chocolate
|2010, was awarded the Medallion of Excellence for Superior service to the foodservice education industry from the Foodservice Educators Network International
2011, was inducted into the Pastry Hall of Fame by Dessert Professional magazine
2011-2012, coached the winning team of the 2011 National Pastry Championship, who went on to earn First Place in Dégustation and Second Place overall for Team USA in the 2012 World Pastry Championship
2012, Inducted into Chicago Culinary Museum’s Chefs Hall of Fame
2012, Named Chevalier de l'Ordre des Palmes Academiques (Knight of the Order of Academic Palms) by the French Government
2013, Received Lifetime Acheivement Award from the Fine Chocolate Industry Association (FCIA)
2013, Awarded the Medal of the Centennial Honor by the Académie Culinaire de France
2013, Published The Art of French Pastry with Co-Author Martha Rose Shulman
2014, The Art of French Pastry was awarded an International Association of Culinary Professionals (IACP) Cookbook Award in the Baking: Savory & Sweet category.
2014, The Art of French Pastry was awarded the Gourmand World Cookbook Award in the category of Best French Cuisine Book for the USA and a Gourmand Best in the World Cookbook Award in the same category.
2014, The Art of French Pastry was awarded a James Beard Foundation Award in the category of Baking and Dessert.