Article: FPS student achieves honors in all three full-time programs | The French Pastry School

Article: FPS student achieves honors in all three full-time programs

FPS student achieves honors in all three full-time programs
The French Pastry School |
September 2, 2015

Like so many of the students at The French Pastry School, Mansimran Singh was a career-changer. Unlike most, his life before pastry school involved winning gold medals as a sharp shooter and competing in the amateur golf circuit of India. At the age of 25, Singh made the switch from competitive sports to the kitchen. As an athlete who is used to winning, it should come as no surprise that Singh is the first international student in the history of the school to achieve honors in all three full-time programs.

"These were the best 11 months of my life so far and I really hope that I can do justice to all that I have learnt at the school," Singh remarked in a letter to the founding chefs of The French Pastry School, Jacquy Pfeiffer and Sebastien Canonne, M.O.F. In just under a year, Singh completed the L'Art de la Patisserie, L'Art du Gateau, and L'Art de la Boulangerie programs. These courses cover everything from macarons, sugar showpieces, advanced string work in cake decoration, multigrain sourdoughs, and much more. "What makes (Mansimran's) accomplishment of honors so unique is the variety of skills needed in each discipline. Bread is about feeling the dough, understanding it with your hands, while cake is about presentation and fine details. They are polar opposites in the pastry world. What they have in common is both require immense dedication; something Mansimran demonstrated in his time with us," remarked Chef Jacquy Pfeiffer.  

Each year, students come from all over the world to be educated at The French Pastry School. Like Singh, each student is given access to master chefs, the best ingredients and equipment possible, and the opportunity to learn in an intimate and personally tailored environment. “We have always focused on the pursuit of excellence; every student is different, learns differently, and comes to us with varied pastry knowledge and experience,” Chef Sebastien said. “Our goal is to give each student as much knowledge and skills as they are willing to absorb. We do everything possible, and it’s up to them to make the most of their time here.”

With the assistance of Chefs Pfeiffer and Canonne, Singh's next goal is to travel to Paris, where he will work as an apprentice during a stage. The stage program at The French Pastry School is designed to give students the opportunity to work in different areas of pastry, and to gain exposure to real world pastry experience. He plans on opening a pastry shop in India someday. "I can say that he will be a great success. He has proven that already, and we are proud to call him one of our students." commented Chef Sebastien Canonne about Singh's future as a pastry chef. In opening his own shop, Singh will join an esteemed list of over 100 alumni who have become entrepreneurs internationally with the support of Chefs Pfeiffer and Canonne.