Friends of FPS

Friends of FPS

Enough from us. Here is what chefs, alumni and food enthusiasts have to say about their experiences at The French Pastry School:

Thank you Franco, you guys are the best and I truly appreciate all that you have done for me.

Erica Sparkman | L’Art de la Patisserie 2011 | July 2014

My name is Haley Cairns, and I was a former student enrolled in the first session of L’Art du Gateau in fall 2010.  After graduation I interned and continued to work there until the end of last year.  I know that FPS has contacts all over the country and I am wondering if there is anyone who I could possibly meet with here in Phoenix to talk with regarding advice, etc.? I remember when I was a student being told to stay in contact with the school so here I am!  I plan to make my mark in the Phoenix market with Heartsweet Cakes.  I appreciate any help I can get and I really appreciate your time.  Being a part of the school was an amazing and unforgettable experience.  Keep up the great work!

Haley Cairns | L’Art du Gateau 2010 | July 2014

Thank you for your assistance in our recruiting efforts in the past. We recently hired another graduate from The French Pastry School and are in need of more! Please let your students know of our opportunities to join our staff here in Naperville where our Executive Pastry Chef is also a graduate of The French Pastry School.

Steve Ford | Chief Executive Officer Le Chocolat du Bouchard | July 2014

In addition to the hard work I have put in in the last 8 years, I credit the instructors and the instruction I received at The French Pastry School for my success. The next time I am in Chicago I would love to stop in and say hello.

Gram Gould | Facebook | L’Art de la Patisserie 2001| June 2014

Thanks to you for signing my copy of your book; as I told you in your office, I love the book and have baked from it.  You certainly met your goal in my estimation: it is actually a course in baking contained within a book that is brimming with warm stories and humorous little anecdotes of your life in Alsace.  Some of the recipes are also wonderful.  You were correct.  I have taken a number of courses in Chicago with your faculty: these have always been educational and happy experiences. 

Ryan Lesh | Returning Continuing Education student | July 2014

This little note is to thank you for all the help and support I received from you and your team.

Olga Contreras Vidaurri | L’Art de la Patisserie 2014 | June 2014

Thank you very much for your assistance with the classes. The class last week was very good. I felt rejuvenated with new techniques.




Delfina Perez | Training Specialist Washburne Culinary & Hospitality Institute | June 2014

FPS students are always so well trained and reliable.

Pam Rose | Partner, Swirlz Cupcakes®

I have recommended The French Pastry School to several young women just graduating high school who want to go into pastry. I really hope that they take me up on that recommendation as I can say with all honesty that you two changed the course of my life. I was 41 when I came to school and the education you gave me took me much further in the professional culinary world that I could have ever hoped to do on my own. I thank you for that and will never forget the wonderful times I had in Chicago with both of you.

Bonnie Reitz | Graduate and Owner D'Artagnan Vineyards and Winery | 2000

Thank you for taking time out of your busy morning to meet with me about Dough Dough Bird Baking Company and for your insightful and valuable advice as to what my next steps need to be--I greatly appreciate it. I'm grateful for the educational foundation the L'Art de la Patisserie program provided because it gave me the confidence to move forward and not be afraid.



Julie Goding | Graduate and Owner of Dough Dough Bird Baking Company | May 2014