Press release: The French Pastry School Graduates A New Cohort of Cake Decorators and Bakers | The French Pastry School

Press release: The French Pastry School Graduates A New Cohort of Cake Decorators and Bakers

The French Pastry School Graduates A New Cohort of Cake Decorators and Bakers
The French Pastry School |
April 26, 2012
Students of L’Art du Gâteau Received Specialized Education in All Things Cake

Chicago, Illinois (April 26, 2012)—Colorful cakes of all shapes and sizes lined the hallways of The French Pastry School of Kennedy-King College at City Colleges of Chicago in anticipation of the graduation of twenty-six students of L’Art du Gâteau, the Professional Cake Decorating and Baking Program, on April 20, 2012.   The presentation of Certificates of Cake Decorating and Baking at the historic Union League Club of Chicago featured a commencement address by alumnus of The French Pastry School and owner of Le Flour Bake Shop and Cake Studio, Nicole Bujewski.  The ceremony was followed by a reception hosted by co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F. at The French Pastry School where all of the guests were able to admire the results of the graduates’ hard work.  The class of April 2012 will follow in the footsteps of other alumni by beginning their careers in bakeries and cake boutiques around the world and gaining the experience they need to one day lead kitchens and open businesses of their own.

The diverse group of students included career changers, recent high school graduates, and experienced pastry cooks from all over the country and world.  Under the tutelage of master pastry chefs and cake artists like Chefs Nicholas Lodge and Mark Seaman, the cohort refined the techniques essential to creating edible masterpieces with fondant, buttercream, royal icing, gumpaste, chocolate, sugar, and more over four intense months.  After constant hands-on practice both in The French Pastry School teaching kitchens and out, the graduates who began as novices are now well-versed in making both beautiful and delicious cakes.   While many of the recent alumni are continuing their studies with internships, some are already making plans to open their own cake shops or take their new skills abroad to countries like Indonesia and South Africa.

They were all able to meet a great example in Nicole Bujewski, a 2008 graduate of The French Pastry School’s L’Art de la Pâtisserie program who addressed the audience during the graduation ceremony.  After beginning her career as an elementary school teacher, Bujewski decided to pursue her calling for all things pastry and soon realized that cake decorating was her particular passion.  Soon after graduating, Bujewski opened Le Flour Bake Shop and Cake Studio in Chicago’s Edison Park Neighborhood.  After sixteen weeks of intensive learning and hands-on work, the graduates along with their friends and family were eager to hear about her career in the world of cake decorating. 

Chef Bujewski continues to work closely with students of all The French Pastry School programs by giving them the opportunity to stage in her kitchen, knowing that it takes a lot of hard work and outside support to start a new career.  “I continue to work hard and challenge myself every day to be better than I was the day before,” Bujewski emphasized in her address.  “I have had the good fortune of receiving tremendous support from The French Pastry School, its staff, and my fellow colleagues in helping me achieve what has been my life-long goal.”

The original cake designs that the graduates brought to life for their Capstone Course decorated the school like so many couture dresses on a runway.   All took the theme of a spring garden wedding as their inspiration but the colors, flowers, and techniques employed varied with each student’s personal sense of style.  The beautiful display was a culmination of what all their chef instructors had taught them and a preview of things to come; be sure to follow the Alumni Success stories page on The French Pastry School’s website to get updates on all of the graduates’ most recent projects.  The instructors of L’Art du Gâteau – Master Cake Artist, Chefs Nicholas Lodge, Certified Master Sugar Artist, Chef Mark Seaman, 2011 National Pastry Champions, Chefs Scott Green and Joshua Johnson, and Chef Instructor, Kristen Ryan – are all looking forward to seeing what their students accomplish in the future.

The next cohort of L’Art du Gâteau students will begin their own pastry journey at The French Pastry School on September 4, 2012.  The school is still accepting applications for the program.  For more information, please contact info@frenchpastryschool.com or call 312.726.2419.