Press release: Chef Mark Seaman Named Top Ten Cake Artist of North America | The French Pastry School

Press release: Chef Mark Seaman Named Top Ten Cake Artist of North America

Chef Mark Seaman Named Top Ten Cake Artist of North America
The French Pastry School |
May 7, 2013
Dessert Professional Honors Best Cake Designers in the Country

Chef Mark Seaman, Certified Master Cake Artist and Chef Instructor at The French Pastry School of Kennedy-King College at City Colleges of Chicago, was named one of Dessert Professionals Top Ten Cake Artists of North America 2013.  With over a decade of experience in cake design, Chef Seaman guides students of L’Art du Gâteau, the Professional Cake Decorating and Baking Program, and L’Art de la Pâtisserie, the Professional Pastry and Baking Program, through the intricacies of creating beautiful wedding and celebration cakes.  From a field of cake decorators from all over the nation, Dessert Professional chose Chef Seaman as a “role model for the industry, promoting and transforming our favorite symbol of celebration, the cake.”

The two page spread in Dessert Professional illustrates his classic style and unique path to cake decoration.  In the accompanying interview, Chef Seaman imparts anecdotes from his career that show how an open mind, creativity, communication, and a little improvisation are essential to a successful career in cake design.  “Cakes are very personal creations for temporary enjoyment,” Chef Seaman shared, as he explained his cake philosophy.  “They should reflect the personality of the person for whom the celebration is given as well as the personal signature of the designer.” 

Students of L’Art du Gâteau learn to do this by taking a hands-on curriculum that teaches them how to build flavor profiles, construct stable cakes, and decorate them using chocolate, sugar, airbrushing, and more.  While Chef Seaman specializes in teaching Celebration Cakes with an emphasis on royal icing piping, gumpaste flowers, fondant covering and embellishments, he mentors students through learning all aspects of the cake profession: from technique to design to the importance of effectively communicating with clients. 

His students have expanded the measure of his success by going on to work in cake boutiques, bakeries, and open their own businesses across the country.  The most recent cohort graduated in April 2013; you can see what they accomplished in just 16-weeks by visiting our Facebook albums: L’Art du Gâteau 2013and L’Art du Gâteau Graduation.  New students will have the chance to learn from Chef Mark Seaman in the upcoming sessions of L’Art de la Pâtisserie, starting on July 8, 2013, and L’Art du Gâteau, starting on September 3, 2013.


To learn more about Chef Mark Seaman and the other award-winning chef instructors at The French Pastry School, please visit the Faculty and Staff section of our website.