OUR WORLD RENOWNED
PASTRY INSTRUCTORS

THE FRENCH PASTRY SCHOOL

The French Pastry School offers the rare opportunity to learn from world-renowned chefs in a professional kitchen setting. With a 1-to-20 chef-to-student ratio, students in the full-time professional Pastry and Baking, Cake, and Bread courses receive personalized instruction, individual feedback, and mentoring from experts in the field.

Our team of expert faculty include World Pastry Champions, Master Bakers and Cake Artists, and Certified Master Sugar Artists.  In addition, The French Pastry School provides the opportunity for industry professions and casual bakers to learn from other award-winning and recognized instructors through our Workshops and Continuing Education Classes.

MEET OUR FACULTY

Chef Courtney Clark
Chef Instructor

Chef Jonathan Dendauw
Master Baker, Chef Instructor

Chef Barbara Evans
Certified Master Sugar Artist, Chef Instructor

Chef Jeffrey Hamelman
United States Master Baker, Chef Instructor

Chef En-Ming Hsu
World Pastry Champion, Chef Instructor

Chef Nicholas Lodge
Master Cake Artist, Chef Instructor

Chef Carolyn Nugent
Academic and Culinary Manager, Chef Instructor

Chef Julien Otto
Master Baker, Chef Instructor

Chef Eric Perez
Chef Instructor

Chef Didier Rosada
Chef Instructor

Chef Alissa Wallers
Chef Instructor

Nicole Bujewski
Certified Master Sugar Artist, Pastry Chef Instructor

Marie Ann Donovan, Ed.D.
Adjunct Academic Advisor

Elaine Kilby
Admissions Counselor

MEET OUR FOUNDERS

Chef Jacquy
Pfeiffer

President and Founder

Chef Sébastien Canonne, M.O.F.

President and Founder

CLASS IS IN SESSION,
ARE YOU READY?