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Friends of FPS
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
Thank you for the invite and the opportunity to be a judge! That was a lot of tasting indeed but it was a lot of fun and a great experience so thank you again. If you are ever in need of a judge in the future, please do not hesitate to contact me. Seeing the turnout and what Pastry Chicago is doing is amazing and I would be happy to support you.
Ron Reed | Pastry Chef of Butterfield Country Club | November 2013
We absolutely loved our visit to both The French Pastry School and your beautiful city. It was very hard to leave, I have to admit it; I would have started the program right away. Thank you very much for the warm welcome and your precious time. You guys are all very passionate and inspirational. I am looking forward to being a student at The French Pastry School.
Christiana Solinas | Applicant to L'Art de la Pâtisserie, July 2014 | November 2013
The demonstrations were fantastic - Mr. Pfeiffer was a very knowledgeable instructor; I enjoyed his sense of humor and very much appreciated all of the helpful information he shared. Many thanks again to the French Pastry School, for the demonstrations at IBIE.
Meeghen Eaton | International Baking Industry Exposition Attendee | October 2013
First, I would like to say that I think that your school does a great job of preparing students for the work force. I have employed quite a few of your students during my career, and have always been impressed. I believe that a key to the success of the restaurant community is the active participation of restaurant chefs in the programing and career services of local cooking schools. A symbiotic relationship between chef and school only makes each institution stronger… I am looking to find out how best to reach your students that are looking to join kitchens such as NICO – that have pastry departments and a chef that oversee an entire program… Naturally, the goal is that students that graduate in time for Nico's opening would have the opportunity to work at NICO.
Amanda Rockman | Pastry Chef of NICO | September 2013
I know [our client] was quite taken with the school, the professionalism and renowned quality. I am always rallying and rooting for the school. We have an inside joke here at Schweppe: "If Kim could marry a customer, she'd marry The French Pastry School.
Kim Feddersen | Schweppe | September 2013
I thought you all might like to know that your 2011 Graduate, Claire Smyth is now the Executive Pastry Chef at Telegraph Restaurant AND Reno, in Logan Square! I'm a proud Momma who RAVES about FPS every chance I get. You delivered on all your promises and MORE. You cared about Claire as a student and a person. Her education there was worth every single dime. Thank you!
Betsey Manzoni | Mother of L'Art de la Pâtisserie Graduate | September 2013
It is official! After studying under five of the world's master bakers, baking over 80 different breads and fulfilling all additional requirements, I graduated from The French Pastry School's L'Art de la Boulangerie bread baking program last week….Chef Jeffrey Hamelman from King Arthur Flour impressed upon me the value and importance of artisan bread baking in our society today. Chef Pierre Zimmermann's passion for baking and sense of humor were infectious. Chef Jacquy Pfeiffer, Dean of The French Pastry School, was very understanding of my dual role as full time student-by-day and full time manager of a business at all other times. He accommodated me and my unique situation beyond my expectations…. L'Art de la Boulangerie was difficult. But, over the past weeks I learned a lot about baking, eating better and ordering my life in a more healthy way. In the following weeks I will attempt to incorporate what I have learned into my everyday life and work. I aspire to be a good baker, but more than anything I want to be a better – healthier – person.
Adam Snow | L’Art de la Boulangerie 2013 | Manager of Beans and Bagels | August 2013
The career services aspect of The French Pastry School program was instrumental in helping me land a job as a cake decorator. Without the guidance from the school and the assignment of writing a letter to a prospective employer, I wouldn't have found this job. I am eternally grateful!
Lisa Parker | L’Art du Gâteau, January 2013 | Cake Decorator at Vintage Baking Company in New Hampshire | August 2013