Article: Following the Path to a Sweet Life | The French Pastry School

Article: Following the Path to a Sweet Life

Following the Path to a Sweet Life
The French Pastry School |
April 30, 2015
L’Art du Gâteau Students Graduate from The French Pastry School

Chicago, Illinois (April 30, 2015) – The French Pastry School of Kennedy-King College at City Colleges of Chicagointroduced its newest graduates, who specialized in the art of cake decorating and baking. On April 24th, fifteen students from a variety of countries and backgrounds celebrated their graduation from L’Art du Gâteau, the sixteen-week, full-time, Professional Cake Decorating and Baking Program. Friends, family, and faculty and staff of The French Pastry School were all on hand to congratulate them on their accomplishments.

Elysia Root, owner of Elysia Root Cakes and alumna of the program, was there to welcome them into the profession as the guest speaker for the ceremony. In her address to the graduates, Ms. Root reminisced about her experience at The French Pastry School and her journey to where she is today. “Some of you may be like me...,” she said, “...career changers that discovered cake decorating later in life, leaving behind jobs in entirely different industries to reinvent yourself as a cake artist.” Now, after four years as a cake artist and small business owner, she imparted a few key pieces of advice to the new graduates: keep growing and learning, don’t be afraid to fail, and seize this opportunity. Ms. Root closed her speech by telling the group, “Good luck, work hard, be passionate about your work and prosper!”

After Ms. Root’s address, Abbey McCarty, who was selected by her class, shared highlights of what she and her classmates experienced in the program, like the challenges of working with delicate pastillage, intensely hot sugar, and heat sensitive chocolate during their showpiece module. In addition, Abbey related her personal growth during the program. With the help of the chefs, she feels new confidence in her abilities and control over her creativity. Abbey concluded by saying, “It is an honor to be able to say that I was taught by these incredible chefs; they truly have changed my life.”

Following the ceremony, guests were treated to a gallery of beautifully-decorated cakes designed and created by the graduates for their final projects. Their Sweet Sixteen cakes ranged in themes from Harry Potter to Music to Fairy Tales. In addition, each student was prompted to make a Spring-inspired wedding cake, and the results were beautiful displays of the fondant, gumpaste, and piping techniques they had learned and refined throughout the term. Students and their families and friends also gathered for a reception where they celebrated and enjoyed a lovely assortment of desserts prepared by the students, interns, and faculty of the school.

The next cohort of L’Art du Gâteau students will begin their own pastry journey at The French Pastry School on August 31, 2015.  The school is still accepting applications for this program, as well as for the June 15th term of L’Art de la Boulangerie and the July 6th term of L’Art de la Pâtisserie.  For more information, please contact info@frenchpastryschool.com or call 312.726.2419.

Photos from the event can also be found in our Facebook album.