The French Pastry School

Holly St. Meyers, | Student in L'Art de la Patisserie, | January, 2012

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.

Jessica Zweig | Cheeky Chicago

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.

Brent T. Frei | Frei & Associates | Schaumburg, IL | February, 2011

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.

Larry Binstein | Vice President | European Imports, LTD. | Chicago, IL

Partnerships like what we have with The French Pastry School is what makes coming to work everyday (for 30 years) worth it.

Chef Chris Hereghty | Executive Pastry Chef in New York City

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!

Arthur Chen | Executive Pastry Chef | Fairmont Pacific Rim | Vancouver, BC, Canada

Congratulations for your continual success! I have learned so much from chocolate showpiece class; I hope I can come back again in the future!

Edward Lopez | Alumnus, L'Art de la Patisserie | December, 2010

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.

Rick Bayless | Award-Winning TV Celebrity Chef and Author | Chef /Owner | Frontera Grill, Topolobampo & XOCO | July, 2010

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.

Rebecca Summers | Graduate of L'Art de la Pâtisserie, June 2009 | June, 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 ( 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.

Steve Dolinksy | Host of The Hungry Hound on ABC7 | May, 2010

The French Pastry School in the loop has singlehandedly made Chicago a much sweeter place. View the segment...


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