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:

The course was absolutely amazing. The French Pastry School exceeded all our expectations. Chef Joel and the staff were incredibly helpful, knowledgeable, and such delights to work with. The gift baskets put it over the top! My friends and I are still talking about the event… three days later! Your support for Esperanza is extraordinary and I feel honored to have had the opportunity to be a part of that support. The experience and cause is priceless. So, thank you to you all....Thank you again for a truly wonderful day.

Seng Rimpakone | Winner of Special Course to Benefit Esperanza Community Services | July 2013

I want to take a moment to CONGRATULATE YOU!!!  30 Years of Passion and Love for your Craft!!!  We are all blessed to have such a driven Chef with your kind heart and ability to share.  You have always been my example of a true Leader of the Pastry Profession. I am proud and humbled to call you friend.  BRAVO!

Chef Sherry Yard | Helms Bakery, Los Angeles | June 2013

Congratulations on your 30 years in pastry and your much deserved Centennial Award!  We wish we could have been there to celebrate with you and all of your graduating students.  The speeches that were given say so much about the passion, knowledge, and professionalism of you and your school. Thank you both for everything you’ve done for all of us in this industry!!! We are proud to be involved with The French Pastry School and to see all that you have accomplished.

Tom and Colleen Graves | Equipment & Concepts, Inc. | June 2013

When [The Grand Victoria Casino] hired me they did not offer any kind of pastry position because that position didn't even exist to them. They bought all their pastries from wholesale companies. I took the basic cook position anyway because I wanted to at least try to get them to consider creating a pastry department. After only 3 weeks of working there, I had the pleasure of doing a dessert tasting for all the casino directors, the executive chef, and 2 chefs from Las Vegas. Preparing all the different desserts, (10!!!) it was one of the best days of my life. A week later the casino created a Pastry Chef position specifically for me! I have an entire pastry department with 8 pastry cooks! I think a lot about what The French Pastry School chefs taught me. Chef Laura told me that in cake decorating, "less is more." Chef John reminded me to keep my work space clean. Chef Jacquy taught me that…there's no crying in pastry!! Last but not least, Chef Sebastien gave me a "bravo" on my exam assignment, Hazelnut Chocolate Cake, which taught me a very important tool in pastry: confidence.

Korine Adams | L’Art de la Pâtisserie ’08 | Pastry Chef at The Grand Victoria Casino | May 2013

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