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 wanted to thank you for everything you have provided. If it wasn't for the school, I never would have been in this position I am in now. You have been a great help, always telling me to never stop pushing, and here I am now, going to Spain to work with Paco Torreblanca! So, thank you very much.

Edward Lopez | Alumnus, L'Art de la Patisserie | December, 2010

I've been impressed with every French Pastry School graduate who has been a part of our staff. Their training is thorough and they have the kind of hands-on experience that's essential for working in the top places.

Rick Bayless | Award-Winning TV Celebrity Chef and Author | Chef /Owner | Frontera Grill, Topolobampo & XOCO | July, 2010

My education at French Pastry School has enabled my transition from Naval Officer to that of a pastry cook absolutely seamlessly. I am currently a pastry cook at Just Cupcakes ( in Virginia Beach, VA, and not a day has gone by that I am not thankful for the hands-on, focused, intelligent, problem solving education I received as a student at FPS. I am deeply appreciative of lessons taught at The French Pastry School: respecting the product, baking science, cleanliness of your work station (thanks En-Ming Hsu!), efficiency of production, time management, and team work. I have never been so pleased with spending tuition dollars in my life! Thank you again to all for your dedication in teaching truth and hard-work in the pastry arts

Rebecca Summers | Graduate of L'Art de la Pâtisserie, June 2009 | June, 2010

The French Pastry School in the loop has singlehandedly made Chicago a much sweeter place. View the segment...

Steve Dolinksy | Host of The Hungry Hound on ABC7 | May, 2010

You are truly laying a solid foundation for your students to showcase their talent, skill and dedication. It is wonderful to see what great work you and your instructors are accomplishing in teaching them the fine art of pastry.

Dr. Mary Ellen Caron | Commissioner, Chicago Department of Family and Support Services | May, 2010

In the past I have been blessed and had the pleasure of being in the education industry for seven years in three venues from teaching, to Dean and then Director of Education of Pastry programs. I must say the French Pastry School looks incredible from the brochure. During and since I have been out of the education platform, when my opinion is asked I always recommend for the best experience the French Pastry School, based purely on the skill, talent and persona of Sebastien and Jacquy and the collective staff as well the global rapport you have achieved!

David Funaro – Global Senior Chef Chocolatier | Godiva Chocolatier | March, 2010

Congratulations, you guys are doing a really great job and are an amazing new force in American cooking, in fact in all educational behavior. We're proud to have known you and made you part of our film.

Chris Hegedus and D.A. Pennebaker, award-winning documentary filmmakers and directors of KINGS OF PASTRY | February, 2010

Chicago, as you may have noticed, is very status conscious. Being known as the Metropolis of the Midwest is taken for granted. What's demanded these days is that an entity identified with Chicago be considered among the top in the nation, if not the world. World-class scholars, athletes and, we say proudly, pastry chefs live and work here. Two of them are the individuals most responsible for this gathering today. Sebastien Canonne and Jacquy Pfeiffer founded what is proudly known as The French Pastry School and continue to direct its steadily expanding programs and the faculty that executes them. They are artisans AND they are dreamers. They welcome as students women and men looking to change careers, culinary professionals who lack a formal pastry education and invite those outside the pastry priesthood, food enthusiasts, is the charming description for them, to participate in classes designed especially for them. At this unique pastry school, linked to the City Colleges of Chicago, American energy interacts with French artistry, stimulating students to strive for a higher level of achievement. From Heaven's special kitchen on this special day surely Julia Child is smiling, I congratulate those of you being awarded diplomas and feel confident some will become masters of your craft and in so doing will strengthen the link between Chicago and culinary greatness.

William Rice, retired Food and Wine Columnist of the Chicago Tribune and former Editor-in-Chief, Food & Wine Magazine | Remarks for delivery at the graduation ceremony for L’Art de la Patisserie | December 18, 2009

The French Pastry School has become known as one of the finest pastry schools in the United States thanks to its foundation of instruction which includes the European artist-apprentice teaching model, hands-on training, and the use of the finest tools and ingredients. The executive chefs, who hire graduates from this school after experiencing their preparation, actively seek new French Pastry School graduates for their kitchens. That is a true compliment to the school and to our city.

Richard M. Daley | Mayor, City of Chicago | November, 2009

Nowhere else can you get the intense, hands-on training from a staff who are not only brilliant chefs but also talented teachers and inspiring mentors.

Sarah Levy | Alumna, The French Pastry School | President, Sarah's Pastries & Candies Inc | October, 2009