About Us
The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Master Baker Jonathan Dendauw, Pastry World Champion Dimitri Fayard, Della Gossett, Scott Green, Pastry World Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Laura Ragano, Kristen Ryan, Master Cake Artist Mark Seaman and World Baking Champion Pierre Zimmermann.
The French Pastry School instructs over one thousand students and pastry professionals in hands-on classes each year and offers three main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. Additionally, the Chef Instructors of The French Pastry School lead demonstrations on the premises and around the country for thousands more pastry professionals and enthusiasts.
The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry.
The French Pastry School is accredited by the Illinois Community College Board through Kennedy King College at City Colleges of Chicago. Students in our full-time certificate programs earn from 16 to 24 college credit hours.
Academic Dean for Student Affairs |
|
Master Baker / Chef Instructor |
Chef Dimitri Fayard, World Pastry Champion Pastry Chef Instructor |
|
Pastry Chef Instructor |
Pastry Chef Instructor |
Chef En-Ming Hsu, World Pastry Champion Pastry Chef Instructor |
Pastry Chef Instructor
|
Master Cake Artist /Chef Instructor |
Pastry Chef Instructor
|
Pastry Chef Instructor / Kitchen Assistance Coordinator |
Master Cake Artist / Chef Instructor |
Chef Pierre Zimmermann, World Baking Champion Master Baker / Chef Instructor
|
Communications Specialist |
Director of Admissions |
Admissions & Continuing Education Advisor |
Graphic Designer |
Voluntary Advisor to the Deans |
Career Advisor |
The French Pastry School is affiliated with Kennedy King College at the City Colleges of Chicago and is accredited by the Illinois Community College Board.
