The French Pastry School

About our Faculty and Administrative Staff

The French Pastry School offers the rare opportunity to learn from world-renowned chefs in a professional kitchen setting.  With a 1-to-20 chef-to-student ratio, students in the fulli-time professional Pastry and Baking, Cake, and Bread courses receive personalized instruction, individual feedback, and mentoring from experts in the field. 

Our team of expert faculty include World Pastry Champions, Master Bakers and Cake Artists, and Certified Master Sugar Artists.  In addition, The French Pastry School provides the opportunity for industry professions and casual bakers to learn from other award-winning and recognized instructors through our Workshops and Continuing Education Classes.

Our Faculty

Sébastien Canonne, M.O.F.

Jacquy Pfeiffer

Courtney Clark

Jonathan Dendauw

Barbara Evans

Jeffrey Hamelman

En-Ming Hsu

Nicholas Lodge

Carolyn Nugent

Julien Otto

Eric Perez

Didier Rosada

Alissa Wallers

Our Administrative Staff

Nicole Bujewski

Marie Ann Donovan

Elaine Kilby

Elaine Kilby