Job Placement

 

Finding the right career opportunities for our students is as important to us as it is to you. We strive to provide the best support for our current students and our alumni. Here are all the steps we take you through in helping you find the right position:

• Your Résumé
Assistance begins with your submitted application. One of the requirements is your current résumé, so that as a student, we can help you tailor it to the food industry.

• Preparation
One-on-one career counseling helps you determine your future pastry plans and how to achieve your goals. We assist you with cover letter development, as well as effective practices in applying and interviewing for internships and jobs.

• Staging
Our Career Counselor helps you put a plan in action. Students each receive a list of stage opportunities – where you can volunteer or observe for a day (or longer) to find out what type of business is ideal for you. Staging can open doors to future employment.

• Building Relationships
During the program, you are provided with opportunities to form a variety of contacts in Chicago and across the nation. We help you establish relationships with chefs and businesses and encourage you to take advantage of the school’s extensive network.

• Support for your Future Career
Students receive continuous support from our administrative team as well as the teaching faculty. We will continually check in with you on your progress. By the time you graduate, you will have established goals, an up-to-date, industry-focused résumé, and a well-defined action plan.

Students and alumni are always welcome to discuss their plans, career path, and questions with our team at any time.

Potential employers from all over the United States as well as elsewhere in the world contact us every day seeking to hire our alumni.

There are many career directions that our graduates have taken: working in restaurants, catering companies, hotels, bakeries, food styling, food writing, food sales, wedding and celebration cake boutiques, teaching, research and development, country clubs, resorts, cruise ships, new business ventures, chocolate candy businesses, among others. Many alumni have opened their own businesses in all of these areas, and continue to hire new graduates of The French Pastry School’s full-time programs.

 

Graduates of The French Pastry School have been placed at the following:

Bellagio Hotel	Las Vegas, Nevada
Bin 36	Chicago, Illinois
Bittersweet	Chicago, Illinois
Blackbird	Chicago, Illinois
Bobo	New York, New York
Charlie Trotter’s	Chicago, Illinois
Everest	Chicago, Illinois
Grand Hotel	Mackinac Island, Michigan
Inn at Little Washington	Washington, Virginia
InterContinental Hotel	Milwaukee, Wisconsin
James Hotel - Primehouse	Chicago, Illinois
Joel Robuchon	Las Vegas, Nevada
Julius Meinl Caf	Chicago, Illinois
La Sardine	Chicago, Illinois
NoMI, Park Hyatt	Chicago, Illinois
Norman Love Confections	Ft. Myers, Florida
Norwegian Cruise Line – Pride of America	Hawaiian Islands, Hawaii
Per Se	New York, New York
Pluton	Chicago, Illinois
Rimini Gelato	Beaver Creek, Colorado
The Fairmont Hotel	Chicago, Illinois
The Four Seasons	Chicago, Illinois
The Langham	Boston, Massachusetts
The Peninsula	Chicago, Illinois
The Ritz-Carlton	Atlanta, Georgia
The Ritz-Carlton	Half Moon Bay, California
The Ritz-Carlton	Chicago, Illinois
The Ritz-Carlton	Moscow, Russia
The Ritz-Carlton	Naples, Florida
The Ritz-Carlton	Seoul, Korea
The Ritz-Carlton	Washington, D.C.
Sofitel	Chicago, Illinois
Sofitel	San Francisco, California
Spago Catering	Chicago, Illinois
St. Regis Monarch Beach Resort	Dana Point, California
Sucré	New Orleans, Louisiana
TRU	Chicago, Illinois
Vanille Patisserie	Chicago, Illinois
Walt Disney Dolphin Hotel	Orlando, Florida
Wolfgang Puck Catering	Chicago, Illinois
Wynn Hotel	Las Vegas, Nevada

 

Our Alumni have also opened, own, and operate their own establishments. Click here to view some of the locations.