Press release: The French Pastry School Showcases Education at Sweets & Snack Show | The French Pastry School

Press release: The French Pastry School Showcases Education at Sweets & Snack Show

The French Pastry School Showcases Education at Sweets & Snack Show
The French Pastry School |
June 23, 2010
The Sweets & Snacks Expo Welcomes The French Pastry School’s Chef Instructors

Chicago, Illinois (June 23, 2010) – The French Pastry School participated in the Sweets & Snacks Expo, thanks to the National Confectioners Association, where the Chef Founders, Jacquy Pfeiffer and Sébastien Canonne, M.O.F., and Instructors Joshua Johnson and Kristen Ryan demonstrated some classic French confectionery recipes for all attendees. Also present was For the Love of Chocolate Foundation members. The foundation provides scholarships to qualified applicants in financial need to The French Pastry School. The Sweets & Snacks Expo received visitors who traveled from nearly 70 countries, with over 15,000 snack exhibitors and attendees, to gain global access to the top confectionery and snack manufacturers. Attendees include buyers, merchandisers, store owners, importers, exporters, suppliers and brokers, and individuals interested in hand-crafted artisan confections.

Throughout the four days of the expo in the “Gourmet Marketplace,” French Pastry School Chefs demonstrated artisan sugar and chocolate candies, including the Nielsen-Massey Bourbon Vanilla and Salted Plugrá Butter Caramels, Cacao Barry 70 % Saint Domingue Dark Chocolate Marshmallow, Artisan Molded Chocolate Candy Bars, Dark Chocolate Earl Grey Tea Bonbon, as well as the art of chocolate and sugar showpiece techniques using both Cacao Barry chocolate and Patisfrance “Patisomalt” sugar.

“We met many people at the Sweets & Snacks Expo who work with candy every day but may not know how to create a high-quality, artisan confection with all natural ingredients,” said Jacquy Pfeiffer, co-founder and Dean of Student Affairs at The French Pastry School. “It’s great to see that curiosity here and to show what we and our dedicated Chef Instructors do every day in our teaching kitchens.”

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

About For the Love of Chocolate Foundation
For the Love of Chocolate Foundation provides scholarships for qualified students in the specialized training of the pastry arts. The foundation awards scholarships to students of L’Art de la Pâtisserie program taught by The French Pastry School for the City Colleges of Chicago. For the Love of Chocolate Foundation promotes commitment in pastry arts education for individuals looking to change careers, as well as individuals who have shown potential in the culinary field but who have no formal pastry education. For more information, see


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For more information on The French Pastry School please visit or contact
Anne Kauffmann
The French Pastry School
312.726.2419 ext.207