Press release: Graduates Have Their Cake, Make It, and Eat It Too | The French Pastry School

Press release: Graduates Have Their Cake, Make It, and Eat It Too

Graduates Have Their Cake, Make It, and Eat It Too
The French Pastry School |
May 9, 2011
Graduates Ready to Begin Careers in Pastry and Cake Following Intensive Training

Chicago, Illinois (May 9, 2011) – Chicago, Illinois (May 9, 2011) – A grand ceremony at the Union League Club of Chicago on Thursday, April 21, 2011 honored the graduates of L'Art du Gâteau – The Professional Cake Decorating and Baking Program of The French Pastry School of Kennedy-King College. Attendees included faculty, staff, school sponsors, industry chefs, friends, family, and newly capped alumni celebrating the conclusion of their 16-week program. Students completed their term of intensive learning, and they are now ready to begin their new careers in the art of cake.

Many of these recent graduates will work in establishments across the country, from New York to Los Angeles, while others will stay in Chicago to work in cake and pastry kitchens in well regarded establishments such as the Hilton Hotel and Take the Cake. Several graduates, who have completed this certificate program will enroll in L'Art de la Pâtisserie, the Professional Pastry and Baking Program, or in L'Art de la Boulangerie, the new eight-week artisan bread course and continue their education. Others will work toward opening their own shops, or continue with businesses they've already begun.

Keynote speaker at the ceremony, Chef Courtney Clark, owner of Ann Arbor, Michigan's Cake Nouveau, and a graduate of the July 2002 class of L'Art de la Pâtisserie program, told the burgeoning cake designers, "you should be proud to call yourselves French Pastry School graduates." From the perspective of a former fine art student turned cake artist, she shared the story of building her own business following her graduation from The French Pastry School, and launching herself into the world of competition. She has competed in ten Food Network Challenges and has won five of them. She advised the graduates to "be open to new challenges; you never know what opportunity is just around the corner. Get all the experience you can," Clark advised, "and in the end, develop your own style."

Jacquy Pfeiffer, Academic Dean for Student Affairs, also addressed the new group of alumni, imparting to them some final words of wisdom. "What you want to accomplish will not happen over night," said Pfeiffer, reminding them to continue working diligently and to never stop learning. "How many industries can bring tears of joy to their customers?" he asked. "It's a lot of hard work, but a rewarding profession."

The ceremony was followed by a grand reception at the school for all guests to enjoy, showcasing the graduates' final projects: a wedding cake and a Sweet Sixteen-themed cake. New sessions for L'Art du Gâteau program will begin on August 29, 2011. Also beginning this year is the brand new L'Art de la Boulangerie course on May 31, 2011, followed by the summer L'Art de la Pâtisserie session starting July 5, 2011. More information on all of The French Pastry School's programs and courses may be found at www.frenchpastryschool.com. 

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