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Students Have Sweet Futures Ahead
The French Pastry School |
June 23, 2016
L’Art de la Pâtisserie Students Graduate from The French Pastry School

On June 17, 2016 at the Union League Club of Chicago, L’Art de la Pâtisserie students assembled with their friends, families, and faculty and staff of The French Pastry School of Kennedy-King College at City Colleges of Chicago. It was graduation day for the full-time, professional certificate, 24-week Baking and Pastry Program. School sponsors along with chefs and professionals from the food industry were also in attendance.

Students were fortunate to have both Executive Pastry Chef Meg Galus, and Susana Mendoza, City Clerk of Chicago, as their commencement speakers. Clerk Mendoza congratulated the students on being ambassadors for the industry. Chef Meg Galus followed by driving home the importance of professionalism and friendliness in the industry. As a 2006 French Pastry School Alumni, she shared her experiences as a student and the opportunities that led to her success. 

The student experiences and reflections from this term were related to the audience by representatives, selected by their peers, from each of the graduating classes. Daren Leonard, Lissette Morales, and Ayelen Costa represented each of their L'Art de la Pâtisserie cohorts. 

The next cohort of L’Art de la Pâtisserie will begin their own pastry journeys at The French Pastry School on July 5, 2016. Be sure to follow their progress on our website and social media outlets. The school is accepting applications for the next sessions of the program, which start in July and January, respectively. For more information about the programs and how to apply, please contact info@frenchpastryschool.com or call 312.726.2419.

To see more photos from the event, please go to our Facebook album.