Press release: National Restaurant Association Reception | The French Pastry School

Press release: National Restaurant Association Reception

National Restaurant Association Reception
The French Pastry School |
May 14, 2012
Sponsors and Alumni Come Together During the National Restaurant Association Show

Like any pastry, a school depends on its ingredients: excellent instructors, an engaged student body, passionate alumni, and, of course, sponsors who believe in the school’s mission.  On Monday, May 7th, all these came together to celebrate the relationships that make The French Pastry School of Kennedy-King College at City Colleges of Chicago one of the best institutions of pastry education.

The exclusive reception for sponsors and alumni in town for the annual National Restaurant Association Show was held in the newly-renovated second floor of The French Pastry School.  Current students assisted their chefs in creating pastries and desserts that made use of the ingredients and equipment provided by the school’s excellent sponsors.  Among the selection were pistachio financiers with Cointreau Griottines; a rainbow of macarons; tartines made with freshly-baked bread; an enticing variety of molded and dipped chocolate candies; and a live demonstration of a sugar showpiece.

The French Pastry School family was out in full-force as the school’s sponsors mingled with several generations of alumni, many of whom have gone on to open businesses in which they continue to use the ingredients and equipment they first learned with.  Representatives from Nielsen-Massey Vanillas, Demarle, Cap’Fruit, Irinox, Cacao Barry, Bravo, and more were able to join the festivities; look through the gallery above to see who else was there!