Press release: Mayor Daley Supports Chicago's Culinary Industry | The French Pastry School

Press release: Mayor Daley Supports Chicago's Culinary Industry

Mayor Daley Supports Chicago's Culinary Industry
The French Pastry School |
July 20, 2010
The French Pastry School Welcomes Mayor Daley for Ribbon Cutting & Tribute to Great Chicago Chefs

Chicago, Illinois (July 20, 2010) – Construction of The French Pastry School’s new teaching kitchen and research facilities in the City Colleges of Chicago District Headquarters building is complete, and Mayor Richard M. Daley presided over the inauguration on Monday, July 12, 2010. The ribbon cutting ceremony marked the official inauguration of the expanded facilities. The occasion received international exposure with the celebration of Cap’Recette, a culinary publication distributed to chefs worldwide. The upcoming edition of Cap’Recette focuses entirely on Chicago’s gastronomy and many of the great chefs that make this one of the world’s culinary capitals.

With the new and expanded facilities, The French Pastry School doubles in size fulfilling the rising demand for specialized instruction in the pastry field. The school’s additional space will accommodate more students for existing and future programs. “We are so glad that internationally acclaimed chefs Jacquy Pfeiffer and Sébastien Canonne established The French Pastry School in Chicago and at the City Colleges of Chicago,” said Mayor Daley. “I, like all of you, share a passion for the culinary arts and I’m proud that the school instructs over one thousand students and pastry professionals in hands-on classes each year and offers three programs.”

Present at the ribbon cutting ceremony alongside Mayor Daley were the founders and deans of The French Pastry School, Jacquy Pfeiffer and Sébastien Canonne, M.O.F., the faculty and staff of The French Pastry School, as well as Chancellor of City Colleges, Cheryl Hyman. “This is one of the best programs at City Colleges of Chicago,” said Chancellor Hyman, “They have an 80% job placement rate; I think that’s phenomenal. Their program is one that we can mirror throughout the entire district.”

Immediately following the ribbon cutting ceremony was a reception celebrating the upcoming edition of Cap’Recette, an international culinary periodical which focuses on high profile chefs of a particular city. For the first time, Chicago was selected to represent the United States in Cap’Recette, which is published twice a year by Cap’Fruit, the French company providing the highest quality fruit purées to chefs all over the world.

Mayor Daley delivered a message of congratulations saying “as you all know, Chicago is home to a great number of innovative chefs, restaurateurs and food producers who provide a palette of extraordinary tastes,” said Mayor Daley. “They are true artists who have helped enhance our city’s reputation in the food and wine industry, and as a result, have brought thousands of hungry visitors here. I want to thank Cap’Fruit, the publishers of Cap’Recette magazine, for selecting Chicago to represent the United States in its upcoming issue.”

Contributors to the Chicago edition, which will be published later this month, include Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., joined by some of the best chefs in the city. Other participating Chicago chefs include Chef Carrie Nahabedian, co-owner of NAHA, James Beard award winner and first woman inducted into the Chefs Hall of Fame, with Pastry Chef Craig Harzewski; Executive Chef Kai Lermen of the Peninsula with Executive Pastry Chef Céline Plano; Chef Dimitri Fayard, owner of Vanille Pâtisserie, Pastry World Champion 2008; Executive Chef Dominique Tougne of Bistro 110; Executive Chef Sotero Gallegos of La Sardine with Chef de Cuisine Scott Jambrosek; Pastry Chef Frédéric Moreau of the Park Hyatt; Chef Della Gossett, Pastry Chef Instructor at The French Pastry School and former Pastry Chef of Charlie Trotter’s; Chef Jean Joho, Chef/Owner of Everest Room.

Cap’Recette is published in four languages and distributed worldwide to all the major leaders of the hospitality business. The reception on Monday was held to honor this upcoming edition where all participating chefs showcased their recipes and Chicago establishments. Past celebrations have been held in Paris, France, Gijon, Spain, London, England, and now in the United States in our great city of Chicago. The torch will next be passed to Hong Kong and Celebrity Chef Alvin Leung, owner of Bo Innovation.

 

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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