Press release: Chicago Blackhawks Celebrate a “Sweet” Victory | The French Pastry School

Press release: Chicago Blackhawks Celebrate a “Sweet” Victory

Chicago Blackhawks Celebrate a “Sweet” Victory
The French Pastry School |
June 14, 2010
The French Pastry School Provides Dessert Buffet for the Blackhawks’ Private Dinner

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The French Pastry School Provides Dessert Buffet for the Blackhawks’ Private Dinner
Chicago, Illinois (June 14, 2010) – What could make the Chicago Blackhawks’ sweet victory over the Philadelphia Flyers even sweeter? The cup’s return to Chicago after a 49-year absence? Two million fans parading through downtown Chicago cheering for their NHL champions? It turns out, the real icing on the cake was just that – icing, cake, and a full buffet of gourmet, artisan French pastries and desserts prepared by the chef instructors of The French Pastry School at City Colleges of Chicago. On Saturday, June 12th, chef founders Jacquy Pfeiffer and Sébastien Canonne, M.O.F. joined Executive Chef of Bistro 110, Dominique Tougne in creating the Hawks’ private celebration dinner held at Bistro 110, the famous Chicago restaurant on the city’s “Magnificent Mile.”

The French Pastry School was ready to celebrate as soon as the Blackhawks scored the overtime goal last Wednesday with their own version of a Stanley Cup made entirely out of chocolate and decorated with cocoa butter. As the chocolate sculpture took more than 150 hours to complete, Chefs Jacquy and Sébastien’s good faith paid off, and they were ready to deliver the 50-pound sculpture the next day to Mayor Richard M. Daley’s office.

Mayor Daley greeted the chefs and spectacular chocolate trophy with a press conference last Thursday morning for all to see. The Mayor’s enthusiasm for the chocolate Stanley Cup and for The French Pastry School was clear as he sported a French Pastry School chef’s hat, making onlookers wonder if the Mayor is considering a career change! The Blackhawks players took notice of the press conference and invited the chefs, along with the chocolate Stanley Cup, to be a part of their private dinner on Saturday.

Chefs Jacquy and Sébastien’s dessert buffet at Bistro 110 included Earl Grey Tea Ganache Chocolate Candies, a Raspberry Silk Cake, Passion Fruit and Apricot Pâte de Fruit, and Lemon Rose Macarons. The buffet appeared similar in style to the grand dessert buffet their students are preparing for their graduation festivities this Friday, June 18th. Students in The French Pastry School’s full-time “L’Art de la Pâtisserie,” the Professional Pastry and Baking Program, will complete their 24 weeks of intensive training this week. Their graduation will begin with a ceremony when the White House Executive Pastry Chef, Bill Yosses will share some words of inspiration.

The French Pastry School sculpture, made out of pure Cacao Barry chocolate couverture and colored cocoa butter and weighs nearly 50 pounds – this includes the cup itself, the base, a hockey stick on top, and a giant hockey puck featuring the Blackhawks logo. As with the real cup, the chocolate reproduction includes the names of the players and coaches written on the side in cocoa butter. A couple of Blackhawks players, Duncan Keith and Patrick Sharp, may take up Chef Jacquy and Sébastien’s offer of making their cakes for their weddings. Or maybe one of their students will… The school will be offering a new program starting August 30th of this year – L’Art du Gâteau, The Professional Cake Decorating and Baking Program.

What about a program at The French Pastry School to learn to make life-size chocolate sculptures in the images of iconic sports trophies? Stay tuned… Anything’s possible!

About The French Pastry School

The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders and Academic Deans, Chefs Jacquy Pfeiffer, and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Master Baker Jonathan Dendauw, Pastry World Champion Dimitri Fayard, Della Gossett, Pastry World Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Laura Ragano, Kristen Ryan, Master Cake Artist Mark Seaman, and World Baking Champion Pierre Zimmermann.

The French Pastry School offers the rare opportunity for students to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Students’ skills are finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our programs are ideal for anyone from the career changer to the professional to the novice. For more information on The French Pastry School, please visit www.frenchpastryschool.com.

 

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For more information on The French Pastry School please visit www.frenchpastryschool.com or contact
Anne Kauffmann
The French Pastry School
312.726.2419 ext.207
akauffmann@frenchpastryschool.com
www.frenchpastryschool.com