Have a French Pastry School account? Sign in
Friends of FPS
Thank you for today [at the Sweets and Snacks Expo]. It was really a wonderful experience. As much as I dislike working with chocolate, today has shed a completely new light on what I might want to do. I know it sounds crazy coming from someone who is 'changing careers' at this point in life, but I sure am happy that The French Pastry School continues to offer so many different opportunities for students to be exposed to in the Hospitality Industry!
Andrea Sanders | L’Art de la Pâtisserie ’13 | May 2013
Thanks so much for your recommendation to Ron Ben-Israel. I finished my internship a month ago and, while not the easiest thing I've ever done, it was well worth it. I learned more than I realized which was brought home to me today when I won the cake competition at NY Cake's first show…. I got many compliments from Colette Peters, Betty van Norstrand, and Joelle Mahoney. It was very exciting to meet them and see their demonstrations….I look forward to taking some more classes in the near future and hope to see you soon.
Tracy Moses | L’Art de la Pâtisserie ’09 and L’Art du Gâteau ’11 | May 2013
I recently hired a graduate from your program and am so pleased that I would like any information you have as to possible graduates that would like to work in my scratch, European bakery-here in the southern suburbs.
Anne Aboushousha | Owner of Sweet Annie's | Flossmoor, IL | May 2013
We're having a great experience [in class] with Chef Canonne. I only wish I could write faster and memorize his demonstrations. The amount of extremely valuable information that he discusses and demonstrates is incredible. I had high expectations coming in, but they've been far, far surpassed!
Gene Webb | L’Art de la Pâtisserie ’13 | January 2013
I had an EXCELLENT first day of school….This is truly a dream come true for me. I have wanted to join the French Pastry School for a long, long time. This is opening up a new chapter in my life. For me this is feeling empowerment….Whenever I was down, The FPS was my therapy. I would get on the website and look at what they were making. Now I am in the school, what can I say! I am honored! It's an honor of a lifetime for me. It is actually a humbling experience, to see how far I have come, it is almost unreal, because my journey has been long. We are going to have a GREAT new 2013. My life will never be the same again. This is my moment of being transformed into a new me. The me I have always dreamed of.
Floie Christopherson | L’Art de la Pâtisserie ‘13
Since [attending The French Pastry School], I have always worked in pastry. I am starting to work more regularly with a friend of mine doing farmers markets, making hard dipped pretzels, pound cakes and jams, and about once a month I cater for a gallery at the College of Lake County. Going to the school, was very helpful and it propelled me into a lot of food culture.
Justin Mueller | L’Art de la Pâtisserie ‘10
I just wanted to thank all the staff at The French Pastry School for guiding me to where I am now. I am the Pastry Chef at Ryan Braun's Graffito in downtown Milwaukee. We are part of an amazing restaurant group, SURG. With Chef Kurt Fogle's (L’Art de la Pâtisserie ’06) help, I put my first plated desserts on our new menu this month! A warm apple bread pudding with mascarpone ice cream and apple cider caramel sauce, and also, and lemon cream atop an almond pain de gênes, with strawberry gel and almond ice cream. I feel successful and think about FPS every single day.
Madeline Sharkey | L’Art de la Pâtisserie ’11 and L’Art du Gâteau ’12 | October 2012
Congratulations [on Chef Jacquy Pfeiffer Day in Chicago]! What an honor, and so very much deserved! My hat is off to you my friend and I’m so happy for your recognition. Your talents are many, and I thank you for sharing those gifts with everyone around you. I absolutely love coming to The French Pastry School and soaking in the talent pool you’ve built. I look forward to my next trip, and again, I’m thrilled for you. Thank you for putting your heart and soul into the art of all things pastry. I wish you only more great successes.
Tom Sciascia | The Painted Truffle | September 2012
Thank you again for extending an invitation to my guest and me to attend the French Pastry Experience. It was instructive, yet awe-inspiring to watch such accomplished chefs work with pastry. All in all, it was a delightful night. The faculty was warm, welcoming, and very helpful, easing my nervousness in moving out to Chicago on my own someday. My visit to The French Pastry School has confirmed my ambitions of attending in the future to fulfill my culinary dreams and aspirations. Thank you again for your hospitality.
Alvina Nam | Prospective Student of L’Art de la Patisserie | California | August 2012
“I just got a new job about a month ago as the Chef for the Governor of Arkansas, Mike Beebe, at the Governor’s Mansion. Since I have been here, I have been trying to teach people the importance of doing things the right way and using good quality products. I learned so much in my time at The French Pastry School and I just wanted to say thank you for everything. I wouldn't be where I am today without the education you gave me.”
Tyler Steelman | L’Art de la Pâtisserie ’11 | August 2012