: | The French Pastry School


French Pastry School Educator Named Knight by the French Government
The French Pastry School |
June 30, 2017
Chicago Chef joins the ranks of Sean Connery, Bill Gates and Julia Child.

CHICAGO, IL (June 30, 2017) - Chef Jacquy Pfeiffer, co-founder of The French Pastry School of Kennedy-King College at City Colleges of Chicago joins the ranks of Sean Connery, Bill Gates and Julia Child, as they have the honor of being named a Knight! 

Being Knighted by the French Government in the National Order of the Legion of Honor is the highest honor a civilian can achieve. This week, Chicago’s Deputy Mayor Steve Koch, State Comptroller Susana Mendoza, French Consul Vincent Floreani, CEO of Illinois Hotel and Lodging Association Marc Gordon, Alain Weber formerly of Lycée Francais de Chicago and a room full of officials, hospitality industry movers and education and community leaders came together to celebrate Chef Pfeiffer. 

Pfeiffer’s co-founder, Chef Sebastien Canonne M.O.F., was also knighted by France in 2015.  The duo founded Chicago’s globally known, The French Pastry School twenty-one years ago together with the City Colleges of Chicago.  The French Pastry School is the only culinary school in North America specializing in pastry arts. It has become an incubator for entrepreneurs and pastry professionals in Chicago. 

The school boasts a 91% graduation rate, an average of 7 jobs per full-time student, small class ration of 1:18 and over 800 partners for job shadow opportunities.  Pfeiffer and Canonne are not only superior educators and mentors, they are life-coaches to thousands of entrepreneurs that are now fueling the industry.

“The French Pastry School is a tremendous asset for Chicago, an important culinary hub in the U.S. and supports an industry that requires high caliber talent.  For their dedication and the pipeline of exceptional talent, we are ever grateful”, says Jennifer Chase, Illinois Hotel & Lodging Association.

Professional chefs come to Chicago from all over the world to increase their skills at The French Pastry School.  World leaders like Barry Callebaut, KitchenAid, Nielsen-Massey Vanillas, Dairy Farmers of America, Irinox and Nespresso to name few, seek their guidance for research and development of new products.  

 “Chef Jacquy and Sebastien have built a globally recognized brand that has undeniably become a valuable asset to our city. The French Pastry School is an institution that I hope will remain in Chicago and continue to flourish and feed our great city, both with pastries and with talented professionals,” says Deputy Mayor of Chicago, Steve Koch.

The impact this school has on the community is immeasurable. Their graduation rates are the highest in the City Colleges of Chicago, hundreds of businesses rely on them for generous support, the hospitality industry is constantly fed and supported by high level graduates thus increasing the workforce in Chicago.  “Because the school is in Chicago, our restaurants have soared to great culinary heights. It has produced a long line of highly talented, incredibly skilled chefs and its graduates have indeed created a positive ripple effect on the local, regional and national hospitality industry”, says Rick Bayless.