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Jacquy Pfeiffer
Chef Jacquy Pfeiffer
Academic Dean for Student Affairs
April 1, 2013
“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:
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1995, won first place at the first National Chocolate Competition, Masters of Chocolate
1995, won the bronze medal with the US Team at the Coupe du Monde de la Pâtisserie in Lyon, France 1996, won first prize for presentation and second prize overall for his masterpiece, Lore of Flight at the Masters of Chocolate world finals in Paris 1996, was named one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines 1997, was awarded the Medal of Excellence by the Vatel Club 1997, won the silver medal with the US Team at the Coupe du Monde de la Pâtisserie in Lyon, France 1997, was named one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines 2000, won the National Pastry Championship in Beaver Creek, Colorado 2000, was awarded a place on the Chicago Tribune’s Good Eating Honor Roll 2001, received the Jean Banchet Award of Excellence for best culinary school 2002, coached the US Pastry World Champion team in Las Vegas, Nevada 2003, was inducted in the Académie Culinaire De France
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2004, was inducted to the Hall of Fame by the Oklahoma State Sugar Art Society 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)
Co-Founder/Academic Dean for Student Affairs at The French Pastry School |
