Friends of FPS | The French Pastry School

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:

In follow-up to the procession of pastry aficionados that came before me, and what I expect will continue to be an ever-growing list after me of up-and-comers, I am delighted to now join the ranks that make up the FPS alumni.  My own FPS experience turned out to be as fantastic as I had originally hoped it would be and just as the written mission proposed (i.e., innovative; access to super ingredients; varied curriculum lead by accredited and renowned teacher who support a platform for a super education).  Rarely do expectations match up to such bold proclamations; however, once behind the doors of Chicago’s vintage 226 Jackson Building, the truth was found in programming.  What an impressive factory you and Chef Jacquy have built in The French Pastry School!  Congratulations!  Thank you once again for your initial support in my being selected as an intern for the six-month session at The French Pastry School.  I enjoyed it all so very much!

Cindy Negard | L'Art de la Pâtisserie, 2014 | August 2016

I wouldn’t be where I am today without the foundation I received from FPS. I’m encouraging all of my staff to continue their education and to always keep learning.

Sandra Abballe | L'Art de la Pâtisserie, July 2010 | Owner and Lead Chocolatier Succulent Chocolates and Sweets| January 2016

While I have many years of traditional education, the learning experience at The French Pastry School thus far, has proven to exceed my expectations.  Everyone that I have encountered from your employ has a gift that shines from the first encounter.  Your front staff is so joyful and exudes confidence in their presentation of your school and what it embodies.  The student interns are so helpful and go that extra step with all students, and lastly, the chef instructors all have different gifts and teaching styles that do not overshadow each other, but greatly compliment each with a different vision.  The sincerity and passion to not only teach their skill, but to teach with the obvious desire in helping each student be their best; what a refreshing change in education.  I am extremely happy to have learned and participated in your classes. 

Sophia Lisek | Continuing Education Student | July 2015

Was perusing your website this evening, and I discovered your "self-directed learning" section.  For some time I have downloaded (and made) your recipes.  In addition to the continuing ed classes I've participated in (upcoming one in a couple of weeks as well) I really love that you're putting some really nice recipes online.  Thank you for this, and thank you for being my Chicago touchstone.  I love to visit the city as I have several friends who live there; but I love visiting you and your faculty.  You've really taught me (online as well as in the classroom) a GREAT deal about baking.

Ryan Lesh | Continuing Education Student | January 2015

I’m glad that Erin got to get her education at The French Pastry School; she has been a great addition to our team. What your school has become since I was there is amazing. You should be extremely proud of what you and Chef Sébastien have built. 

Brian Sundeen | L'Art de la Pâtisserie, January 2001 | Executive Sous Chef The Ritz-Carlton, Laguna Niguel | January 2015

I thank you and Chef Sebastian, once again, for your amazing school. My four months in Chicago for L'Art du Gateau were the high point of my life and I treasure every memory of it.

Lisa Parker | L’Art du Gâteau, January 2013 | Owner of Lisa Parker Cakes for All Seasons | January 2015

I thank you and Chef Sebastian, once again, for your amazing school. My four months in Chicago for L'Art du Gateau were the high point of my life and I treasure every memory of it.

Lisa Parker | L’Art du Gâteau, January 2013 | Cake Decorator at Vintage Baking Company in New Hampshire | August 2013

Just wanted to say thank you for getting me here and I look forward to making you proud in the future. Your words still echoe in my head throughout the day....."no crying in pastry" and "no froufrou stuff!" Take care Chef and I can never describe in words how grateful I am for everything you have done for me, I'll just have to show you.

Tyler Levitetz | Graduate L'Art de la Patisserie | July 2012

Just thought I would give an update on what I am doing following the program. I got an internship with Faye Cahill Cake Designs in Inner West Sydney, Australia. Thanks to the program I have had an easy transition. The program has really prepared me well for this internship and I am still learning all I can about Cakes! :)

Katie Veile | L’Art du Gateau 2013 | September 2014

Thank you for putting this fabulous event together!  Perfect evening and delicious treats!  My favorite being the macaroon dreamsicle ice cream sandwich by the French Pastry School!  I always enjoy attending these events and continue to be a huge fan!

Alyssa Erickson | Pastry Chicago attendee | August 2014