Come Visit

Every weekday for 24 weeks Chefs Jacquy Pfeiffer, Sebastien Canonne MOF, Bob Hartwig, John Kraus, Laura Ragano and Sebastien Thieffine mentor a small group through an experience that offers the rare opportunity to learn pastry in an intimate, hands-on setting. This program is called L'Art de la Pâtisserie.

As in a traditional artist-apprentice relationship, the chefs demonstrate, they explain, they tell stories of success and failure. The benefit to you is the quality of exposure to these chefs with their many years of experience all over the world and in many different settings. Chefs who have won countless competitions. Chefs who love to teach.

Classic French pastry methods are taught with an intense focus on contemporary aesthetics. Specialty techniques that will set your work apart from your peers are included in our regular program.

The Chef Instructors build personal relationships with each of their students and offer in-depth assistance with career direction as the program nears the end. After you leave, the relationships continue as the chefs make phone calls and introductions, and provide counsel and advice.

At the end of your training, you will be so exquisitely prepared in your new craft that you can enter the most elite kitchens under the finest chefs in the field. Others may start chocolate, wedding cake and catering businesses, and open distinctive bakeries and ice cream shops.

There are no background requirements to be a pastry chef. That fact is reflected in the diverse group that enters: some culinary experience; the other half are career changers. You are lawyers, actors, cooks, police, students, bus drivers, chefs, consultants and housewives.




International Students Click here	Come Visit Every weekday for 24 weeks Chefs Jacquy Pfeiffer, Sebastien Canonne MOF, Bob Hartwig, John Kraus, Laura Ragano and Sebastien Thieffine mentor a small group through an experience that offers the rare opportunity to learn pastry in an intimate, hands-on setting. This program is called L'Art de la Pâtisserie. As in a traditional artist-apprentice relationship, the chefs demonstrate, they explain, they tell stories of success and failure. The benefit to you is the quality of exposure to these chefs with their many years of experience all over the world and in many different settings. Chefs who have won countless competitions. Chefs who love to teach. Classic French pastry methods are taught with an intense focus on contemporary aesthetics. Specialty techniques that will set your work apart from your peers are included in our regular program. The Chef Instructors build personal relationships with each of their students and offer in-depth assistance with career direction as the program nears the end. After you leave, the relationships continue as the chefs make phone calls and introductions, and provide counsel and advice. At the end of your training, you will be so exquisitely prepared in your new craft that you can enter the most elite kitchens under the finest chefs in the field. Others may start chocolate, wedding cake and catering businesses, and open distinctive bakeries and ice cream shops. There are no background requirements to be a pastry chef. That fact is reflected in the diverse group that enters: some culinary experience; the other half are career changers. You are lawyers, actors, cooks, police, students, bus drivers, chefs, consultants and housewives.