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New Professionals Are Welcomed To The Pastry Industry
The French Pastry School |
June 20, 2011
Graduates Celebrate the Conclusion of L'Art de la Pâtisserie Program

Chicago, Illinois (June 20, 2011) – On Saturday, June 18, 2011, faculty and staff of The French Pastry School of Kennedy-King College, school sponsors, industry chefs, friends, and family, congratulated the graduates L'Art de la Pâtisserie – The Professional Pastry and Baking Program. A grand ceremony was held at the Union League Club of Chicago to honor the new alumni at the conclusion of their 24-week program. Present to recognize the graduates and offer words of advice was fellow alumna and business owner, Chris Kadow-Dougherty of Whimsical Candy. Additionally, Steve Patterson and Rich Katin of Reinhart Foodservice, and Chef David Yeo of Professional Chefs Association presented a scholarship to For the Love of Chocolate Foundation.

Successful in the completion of six months of intensive training, the recent graduates look forward to beginning new careers in the pastry industry. Some will relocate to various cities across the country, while others will stay in Chicago to work in the pastry kitchens of highly regarded establishments such as Boka Restaurant Group, The Peninsula Hotel, and the Four Seasons Hotel. Several graduates, who have completed this certificate program, will continue their education, enrolling in other programs at The French Pastry School such as L'Art du Gâteau, the 16-week Professional Cake Decorating and Baking Program, or the eight-week artisan bread course, L'Art de la Boulangerie. Others will work toward opening their own businesses, endeavoring to follow the advice of their chef instructors, and alumni such as Chris Kadow-Dougherty.

Kadow-Dougherty was the keynote speaker at the ceremony and told the graduates of her progress from a director of development for human resource agencies, to a student at The French Pastry School, to an entrepreneur. Kadow-Dougherty, owner of Whimsical Candy, graduated from L'Art de la Pâtisserie in 2006 and opened her business two years later. She specializes in artisanal confections, including her signature, "La-Dee-Dahs," handmade swirls of nougat and caramel dipped in dark chocolate. La-Dee- Dahs have been recognized by the Chicago Tribune as a best caramel in Chicago. Kadow-Dougherty has been a featured American food artisan on the FoodCrafters program on the Cooking Channel, and her candies are sold online and at specialty grocers in twelve states. "Remember, the French Pastry School chefs and staff will still be here for you with support, guidance and enthusiasm," said Kadow-Dougherty to the graduates. "Today is just the beginning for you as you find your personal expression in the world of pastry. There is a place for each of you. Use your own unique skills and creativity to forge your path."

Chef Jacquy Pfeiffer, Academic Dean for Student Affairs, also addressed the newest group of L'Art de la Pâtisserie alumni reminding them that "the more patient you are, the bigger your success. Patience and practice lead you to becoming a specialist." Pfeiffer added, "Be true to yourselves, to your values, and to excellent quality, and you will become great artisans."

The ceremony was followed by a grand reception at the school for all guests to enjoy, showcasing the graduates' final projects. New sessions for L'Art de la Pâtisserie will begin July 5, 2011, and L'Art du Gâteau on August 29, 2011. Currently in session is the inaugural L'Art de la Boulangerie artisan bread course which began on May 31st and will see its first graduation ceremony on July 23rd. More information on all of The French Pastry School's programs and courses may be found at www.frenchpastryschool.com.

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