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:

I want to thank you again for helping me find a job out here. You gave me a lot of options and I believe I decided on the best place to expand my pastry knowledge. I have been working at Spago with Chef Sherry Yard for almost a year now and I'm having a blast. I didn't think I would do well in a fine dining restaurant, but with Chef Sherry I feel I've learned so much. She is so knowledgeable and so willing to teach. Every day is filled with something to learn. I don't think I could've ended up in a better place. I don't know how to thank you for helping get this job. I am eternally grateful.

Anna Liza Monti | Pastry Cook | Spago Restaurant, Beverly Hills | May 2012

Thank you for all your help and support for [The Toronto International Film Festival]. We were all very happy Chef Pfeiffer was able to join us for last night's Food on Film. It was our biggest Food on Film event yet, with over 240 people coming out to see Chef Pfeiffer speak about Kings of Pastry and competing for the M.O.F. The audience loved hearing the behind the scenes stories of his preparation for the M.O.F., as well as his insights into training for a career as a pastry chef. We had a lot of young aspiring pastry chefs come out for the event, which was great to see. Of course, Chef Pfeiffer really won them over with the treats after the screening! They were delicious and made our audience very happy.

Andrea Whyte | Senior Coordinator, Adult Learning | Toronto International Film Festival and Bell Lightbox | April 2012

I just wanted to say thanks for putting on such a lovely event yesterday! It was tons of fun and super delicious. I am going to try Chef Della's scones at home sometime, and I look forward to the next event.

S.S. | Second Place Winner of Pastry Chicago’s 2nd Annual Amateur Scone Competition | April 2012

I refer everyone to FPS and will continue to take continuing Ed classes as I can….I loved my time with Chef Zimmerman and cannot say enough about his impact on my skills and his great love for baking that he instilled in each of us as his students.

Brian Bacon | Co-Owner of Toot Sweet Cupcakes and More, Austin, TX, Continuing Education Student | March 2012

I try to seize the opportunities and, when the time is right, do what I feel I'd really enjoy.

Amy Hansen | 2006 French Pastry School Graduate | March 2012

Whether you’re a pastry chef training for a high profile competition or working your way up in a neighborhood bakery, you have to aim for excellence. It’s a life-long goal and you need a strong base of knowledge to even begin: For the Love of Chocolate’s mission is to give aspiring pastry chefs that foundation so they can join and, ultimately, elevate our industry.

Chris Hanmer | Owner of The School of Pastry Design and Winner of Top Chef: Just Desserts Season 2 | February 2012

Chefs Jacquy and Sébastien are pastry chefs on a mission: they’ve created the best pastry school in the country, instilled their students with passion and skill, and they started For the Love of Chocolate Scholarship foundation to make it easier for driven students to get that instruction. In terms of pastry education, it doesn’t get better than The French Pastry School.

Keegan Gerhard | Owner of D Bar Desserts and Host of Food Network Challenge | February 2012

The pastry world is all about turning out great product that people want to come back to. The French Pastry School is doing just that: the only difference is that their product is the alumni who are known for their great work, discipline, and leadership in pastry kitchens across the country. I’m thrilled to be a part of it at For the Love of Chocolate.

Johnny Iuzzini | Judge of Top Chef: Just Dessert | February 2012

I would like to let you know that we did in fact hire one of your students. She is working out very well: it must be the leadership at your school. She is very positive and does an extremely good job here at the Oak Brook Marriott. Thanks for your help.

Ronald R. Klein, Jr. | Chicago Marriott Oak Brook | February 2012

Not a day has gone by since I first walked in to The French Pastry School to begin the program in 2008 that I have not felt thrilled and appreciative of the wonderful, beyond my dreams experience.

Ann Pritchard | L’Art de la Patisserie ‘08 | March 2012