Alumni in the News

Alumni in the News

Our alumni are changing the face of pastry across the globe and we’re proud of their constant progress. Keep up with their newest developments through these articles, videos and pictures.

If you’re an alumni and want to share your news with us, please contact info@frenchpastryschool.com. We always love to hear from you!

Melissa Wylie/ Bizwomen | August 22, 2017

After six years running a French bakery in Chicago, Sophie Evanoff no longer feels like an impostor.

JULIA KRAMER/ bon appétit | August 17, 2017

Love leads people to do crazy things. I’m not talking about sending stalker-y notes or sky-writing someone’s name from an airplane. What I have in mind is much riskier: opening a restaurant together.

And yet, it’s those husband-wife (or husband-husband, or wife-wife) partnerships that have a tendency to result in the most personal, intimate restaurants—the kind where the chef-owners take a sense of ownership in every minuscule detail.

Brenda Schory/ Kane County Chronicle | August 7, 2017
WTTW - Chicago Tonight | July 27, 2017

For the last 40 years, chef Jacquy Pfeiffer has spent most of his time in a kitchen.

The Beacon-News | July 12, 2017

While most children were watching Big Bird, Jacqueline E. Mejia spent her childhood watching "Dessert Circus," the public television series by chef Jacques Torres.

"I was fascinated by how he mixed art and chocolate together. He made such beautiful things out of chocolate," recalls Mejia, 28. She moved to Aurora as a teen from Chicago and went through high school still holding onto the idea of making spectacular sweets like chef Torres.

Her dream is about to come true when she opens Atrevete Confections in mid-August in Naperville.

New Straits Times | June 3, 2017

https://www.nst.com.my/lifestyle/pulse/2017/06/245223/sweet-delights

 

A CITRUSY scent wafts in the air as Chef Mandy Pan places a basket full of freshly baked madeleines on our table.

Chicago Woman | May 12, 2017
Hailing from a long line of southern bakers, Amanda Tommey Terbush, owner and baker at Southern France Patisserie, is putting a Southern twist on classic French pastries.

Have you always wanted to be a baker?

I’ve been baking my entire life! I come from a long line of Southern women who bake. Cooking and baking runs in my blood, so it was something I couldn’t deny.  This job is really hard. If I absolutely didn’t love it, there is no way I would have made it this far. 

Daily Inter Lake | May 1, 2017

Whitney Brien remembers baking cookies with her family every year around Christmastime. They would have a ‘cookie day’ — an entire day to bake for their friends and family.

“A big part of my love for baking was having that [cookie day] every year,” Brien said.

She and her sister, Phoebe Connybear, remember always having home cooked meals growing up — another big influence in her love for baking.

“We cooked and baked all the time,” said her stepmother, Elizabeth Brien. “But she has far surpassed me.”

Oakland Press | April 19, 2017

A local bakery owner has been chosen as the winner of Oakland County’s Elite 40 Under 40 2017 Class winner.

Brooke Vitale, 29, owner of Love and Buttercream Bakery based in Royal Oak, became the youngest winner of the six-year-old program.

Vitale introduced Oakland County Executive L. Brooks Patterson at Wednesday’s State of the County Address in Pontiac.

She was selected, via an online public vote, from a group of three finalists. More than 2,900 votes were cast for the finalists.

By Linze Rice, dna info | March 30, 2017

EDGEWATER — Edgewater's newest culinary addition to North Broadway is set to open Monday with the debut of Edge of Sweetness bakery. 

The French Pastry School | March 28, 2017

Our students receive hundreds of hours of intensive, hands-on education every term. The goal of The French Pastry School is not only to teach students the techniques and theories behind gaining a new skill but also to make sure they can translate that skill into a successful career.

By Ted Cox, dna info | February 23, 2017

LINCOLN PARK — A new Halsted Street storefront is on the simmer to begin teaching kids to cook.

Laura Ragano, a graduate of and former teacher at the French Pastry School Downtown, expects to open Oui Chef, 2622 N. Halsted St., in early March.

"I want the kids to come in here and feel like they're in a real kitchen," Ragano said. "They're going to be my little sous chefs."

By Greg Trotter, Chicago Tribune | February 17, 2017

Susana Palomo couldn't sleep for a week, torn between a dream and reality.

The French Pastry School | December 29, 2016

Pfeiffer and Cannone had seen Eric's gratitude and hard work firsthand, and so were prepared to take the next step. When spring rolled around, they gave Eric a call. "They said, 'How would you like to come to the French Pastry School?'" Eric says, "and I said, 'Doesn't it cost a lot of money?' That was the first thing on my mind.

The French Pastry School | December 9, 2016

Dorie Greenspan has created more cookie recipes than most of us have eaten in a lifetime and yet she has never written a book about them – until now.   On December 7th, 2016, the French Pastry School welcomed chef/author Dorie Greenspan for a book signing of her 12th cookbook,  Dorie’s Cookies.   

The French Pastry School | November 22, 2016

Give yourself a sweet treat! Enjoy 15% OFF Continuing Education Classes - through December 31, 2016. 

The French Pastry School | November 15, 2016

Watch the video here.

The French Pastry School | November 9, 2016

"It took the Cubs 108 years to win a World Series, but this cake took roughly 200 hours to create by the French Pastry School’s Certified Master Sugar Artist Chef Sunny Lee who mentored intern Eunli Cho, a graduate of the 16-week cake decorating program." -

The French Pastry School | November 1, 2016
On November 19th, For the Love explores the dark side of chocolate with The Goth Wedding: A Murderous Union. A Cocktail Party, a Play, a Costume Ball and a Fundraiser for two worthy causes.

The French Pastry School | October 17, 2016

Chicago’s associate dining editor learns the finer points of meringue and lemon curd from a world-class pastry chef.  BY CARRIE SCHEDLER

http://www.chicagomag.com/Chicago-Magazine/November-2016/Best-lemon-meringue-pie-recipe/

The French Pastry School | October 17, 2016
The French Pastry School | October 13, 2016
Chef Jacquy Pfeiffer in person!
The French Pastry School | August 23, 2016

Out of four basic ingredients – flour, water, salt, and yeast – students of L’Art de la Boulangerie, the Artisanal Bread Baking Course at The French Pastry School will make lifelong careers for themselves.  After ten weeks of learning the science and technique of crafting artisan breads from masters in their field, students from across the country graduated with the skills they need to follow their profession.  The graduation ceremony took place at The French Pastry School and concluded with a beautiful buffet

The French Pastry School | August 16, 2016
Fork. Spoon. Life.: Bayside native takes her artistic talents into the kitchen http://on.jsonl.in/2bka84R
 
The French Pastry School | July 6, 2016
Welcome to à la carte Chicago 2016
à la carte Chicago is a celebration of
contemporary French food, wine, and art of living,
designed to excite and inspire food lovers of all ages.
 Join us October 20-30th!

www.alacartechicago.com

 

The French Pastry School | June 15, 2016

Congratulations to Chefs Jonathan Dendauw and Patrice Caillot, World Pastry Champion who were inducted into L’Académie Culinaire de France at the annual awards ceremony held in San Diego.  Selected by their peers, these chefs are regarded as the most highly skilled in techniques and transmission of the French culinary arts.  The French Pastry School was honored to host the Annual Meeting of the American and Canadian Delegation of The French Culinary Academy and Master Chefs of France in June 2012.

The French Pastry School | June 6, 2016

When we talk about French pastry, one name always comes to mind, the legendary Chef Jacquy Pfeiffer. He is a James Beard award-winning pastry chef who has participated in many of the world’s most prestigious pastry competitions and was featured in the documentary film, “Kings of Pastry.”

The French Pastry School | May 31, 2016

For only one afternoon, we open our doors & invite you to come taste pastries from our masters.

THURSDAY, JULY 28TH 3:00-6:00 P.M.

The French Pastry School 226 W. Jackson Blvd. Chicago, IL

The French Pastry School | May 5, 2016

Congratulations to French Pastry School graduate Sarah Levy Imberman, who officially opened Sarah’s Candies this week. The new store is located in Terminal Two at Chicago O’Hare International. Offerings include Imberman’s own sweets as well as her handpicked favs which are all locally made products sourced from women-owned Chicago businesses, many of whom are FPS alums as well!   

The French Pastry School | April 26, 2016
L’Art du Gâteau Students Graduate from The French Pastry School

Chicago, Illinois (April 26, 2016)—Colorful cakes of all shapes and sizes lined the hallways of The French Pastry School of Kennedy-King College at City Colleges of Chicago, showcasing the  graduates of L’Art du Gâteau, the 16-week, full-time, Professional Cake Decorating and Baking Program, on April 22, 2016.   The class of April 2016 will follow in the footsteps of other

The French Pastry School | April 19, 2016

CACAO BARRY "FEATURE LOCAL CHEFS" CAMPAIGN

The French Pastry School | April 15, 2016

#3 De Quay in Lincoln Park - Chef-Owned by Dav

The French Pastry School | April 15, 2016

On May 11, The Boarding House’s all-female team gets bigger for a one-night-only collaborative dinner featuring the culinary talents of Zoë Schor, Diana Davila, and The Boarding House’s James Beard-nominated Chef Tanya Baker and Pastry Chef Julia Fitting.

The French Pastry School | April 13, 2016

FPS Alum Elizabeth Madden of Rare Bird Preserves teamed up with Häagen-Dazs to create vanilla ice cream swirled with sweet-tart tangerine curd and buttery shortbread cookies.

The French Pastry School | March 31, 2016

Our students receive hundreds of hours of intensive, hands-on education every term. The goal of The French Pastry School is not only to teach students the techniques and theories behind gaining a new skill but also to make sure they can translate that skill into a successful career.

The French Pastry School | February 9, 2016

Free Chefs Jacket and 4 baking must-haves (a $125.00 value) with the purchase of any Continuing Education Class. Use offer code IHEARTPASTRY. Offer ends 2/29/16.  

 

The French Pastry School | January 13, 2016

For the Love of Chocolate Scholarship Foundation will present its annual gala on February 27, 2016 to raise scholarship funds for future students of The French Pastry School.   Because of the generosity of the foundation’s sponsors, alumni, industry vendors and associates, the Foundation has affected 170 lives, awarding over $620,000 in scholarships.  

 

For the Love of Chocolate Gala 2016

Eye Candy: A Feast for the Senses

The French Pastry School | December 7, 2015

Add a new stop on your holiday shopping spree! Get the gift that keeps on giving. Teach your favorite bakers a new menu of treats. 

Enjoy free samples of our seasonal favorites featuring Nielsen-Massey Vanillas. 

Zagat | November 16, 2015

Congrats goes out to FPS Alum, David de Quay who was recently featured in Zagat's "11 Best Under-the-Radar restaurants in Chicago"

 

http://www.zagat.com/b/chicago/11-best-under-the-radar-new-restaurants#2

 

The French Pastry School | November 6, 2015

Join The French Pastry School and à la carte Chicago on November 9-19 as we celebrate contemporary French food, wine, and the art of living.  This week-long event includes cooking workshops, tastings, and specially crafted menus at favorite French restaurants like Chez Moi and La Sardine.  Experience new and classic foods,

The French Pastry School | November 5, 2015

The goal of The French Pastry School is not only to teach students the techniques and theories behind gaining a new skill but also to make sure they can translate that skill into a successful career.

Prior to graduation, The French Pastry School organized a talent fair for its students so they could be introduced to the myriad of job opportunities available to them. Students were able to converse with potential employers, schedule stages and internships, and submit resumes and applications.

PRNewsWire | October 26, 2015

Join The French Pastry School and à la carte Chicago on November 9-19 as we celebrate contemporary French food, wine, and the art of living.   Through various events and demonstrations throughout the city, experience new and classic foods, pastries, and beverages while discovering the many flavors of France!

For more information:

The Hotel at Kirkwood Center | September 9, 2015

The Hotel at Kirkwood Center Welcomes Oetker as Pastry Chef

 

The Hotel at Kirkwood Center recently hired Christopher Oetker as pastry chef.

Originally from Grundy Center, Iowa, Oetker attended Kirkwood Community College from 2001 to 2003. He went on to graduate from The French Pastry School in Chicago in 2004.

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.

Jamaica Observer | September 1, 2015

Jamaica Observer Table Talk Food Awards 2005/2006 Dessert/Pastry Chef Of The year recipient Nicole Shirley has been quietly advancing her skills as a chef pâtissier in Chicago.

The French Pastry School | August 17, 2015

Chicago, Illinois (August 7, 2015) – Students of L’Art de la Boulangerie, the Artisanal Bread Baking Course at The French Pastry School, will make lifelong careers for themselves in the passionate field of bread baking.  After eight weeks of learning the science and technique of creating artisan breads and breakfast pastries from masters in their craft, students from around the world graduated with the skills they need to follow their vocation.  The graduation ceremony took place at The French Pastry School and conc

The French Pastry School | August 11, 2015

From leading the largest hotel pastry kitchens in the city to serving up sweets in their own specialty shops, the Chicago pastry scene is ripe with talent from The French Pastry School.  Once again, we applaud a graduate who has utilized his pastry education to make a difference in the community and open a small business. Mohamed Ouifak, a 2014 alumnus of the 24-Week Pastry Program, is the new chef owner of Cream of the Crêpe.

The French Pastry School | August 5, 2015

French Pastry School co-founder, Sébastien Canonne, M.O.F., taught members of the American Culinary Federation (ACF) how to twist a classic dessert into an innovative classic at the national convention in Orlando, Florida on August 1, 2015.  The French Pastry School of Kennedy-King College at City Colleges of Chicago was invited to teach their recipes on behalf of Plugrá European-Style Butter, a sponsor to ACF conventions throughout the year including the Baltimore and Indianapolis conventions.  Over 500 professional culinarians came from across the nation to learn and participate

The French Pastry School | August 3, 2015

Chicago, Illinois (August 3, 2015) - French Pastry School Chefs Sunny Lee and Nicole Bujewski competed in the International Cake Exploration Societé (ICES) Certification Program. They traveled with their assistants, Mary and Michelle, in 2 cargo vans filled with more than 500 pounds of equipment and supplies for over 7 hours to Omaha, Nebraska.

The French Pastry School | July 23, 2015

The French Pastry School of Kennedy-King College at City Colleges of Chicago is always ready to celebrate excellence and, when the Chicago Blackhawks seized their third title in 6 Seasons, the school was prepared to commemorate another victory with a ceremonial life-size chocolate Stanley Cup.  It’s the third Cup created by the chef instructors at The French Pastry School, joining the ones made in 2010 and 2013 when the Blackhawks won the NHL crown.

Refinery 29 | June 24, 2015

If you want a little box of chocolates…
Head to Boka to find acclaimed pastry chef Meg Galus’ candy-like creations, including a mixture of passion-fruit and chocolate truffles, salted-caramel bonbons, and pistachio-hazelnut chocolate bars. If life really is like a box of chocolates, then it's pretty good.

Boka, 1729 North Halsted Street (between Willow Street and North Avenue); 312-337-6070.

Refinery 29 | June 24, 2015

If you just want a stupidly rich piece of chocolate cake…
Head to Formento’s for pastry chef Sarah Koechling’s four-layer version, made with a light and creamy chocolate pudding and crunchy hazelnut praline for added texture and taste. You will definitely need a glass of milk with this one.

Formento’s, 925 West Randolph Street (between Sangamon and Peoria streets); 312-690-7295.

The French Pastry School | June 24, 2015
Students of L’Art de la Pâtisserie Are Building a Tastier Tomorrow

The French Pastry School of Kennedy-King College at City Colleges of Chicago is pleased to announce that another fine group of students has been prepared to excel in the pastry industry. On June 19th, over forty students from all over the country and around the world celebrated their graduation from L'Art de la Pâtisserie – The Professional Pastry and Baking Program.

Seattle Eater | June 23, 2015

The new web-based company baking out of Capitol Hill brings 3D custom cakes and more.

Milwaukee Journal Sentinel | June 22, 2015

Bass Bay Brewhouse in Muskego is opening in mid-July with a supper club legacy and a notable Milwaukee chef as a partner: Kurt Fogle, currently the executive pastry chef for Carnevor and other SURG restaurants.

The restaurant, at the site of the former Aud-Mar Supper Club, will tie together elements of Wisconsin supper clubs and casual American dining.

Candy Industry | May 22, 2015
Chicago-based artisan chocolate house specializing in the world’s first designer creates hand-painted chocolate bars.

Founded by Master Chocolatier, Anne Shaeffer, Sulpice Chocolat is a Chicago-based artisan chocolate house specializing in the world’s first designer, hand-painted chocolate bars.  Shaeffer first had the idea while walking through the chocolate section of the grocery store and wondering to herself, “How can most people tell the difference between good and not-so-good chocolate before they buy?” This was her “Ah-Ha” moment. 

Binge Magazine | May 14, 2015

Spring is made for new beginnings, and The Goddess and the Baker making 33 S. Wabash their new home is the best new beginning any Chicagoan could ask for. With coffee, pastries and delicious meals alike, The Goddess and the Baker takes eating and caffeinating to a whole new level. We were so excited to showcase The Goddess and the Baker in this exclusive interview, and Debbie Sharpe was nice enough to share her recipe for her addicting and amazing Triple Chocolate Chip Cookies in honor of National Chocolate Chip Cookie Day…enjoy below!

The French Pastry School | May 13, 2015

The French Pastry School alumni are as diverse as they are extensive. In addition to offering an innovative, effective, superior education in pastry, The French Pastry School teaches more than just recipes.  By mentoring and inspiring students, the school shapes industry leaders and entrepreneurs who are committed to and passionate about their craft.

PR Web | May 12, 2015

Matthew Stevens and Tish Boyle, editors of Dessert Professional Magazine, the nation’s leading food service publication for the pastry, baking, cake, ice cream and chocolate industries, will fête their chef honorees at the twenty-second annual Top Ten Pastry Chefs in America Awards at ICE (The Institute of Culinary Education) in New York City.

The awards recognize the top toques of tuile, cocoa, and sugar for their talent and unique culinary vision. The 2015 winners will be featured in the August issue of Dessert Professional.

StarChefs.com | May 1, 2015

May 2015

Greg Mosko’s journey to pastry chef began in the savory kitchen. Fortunately, for the city of Chicago and its sweets lovers, an externship after graduating from Kendall College steered him toward his true calling. Mosko next attended The French Pastry School in Chicago, where he studied under leading Pastry Chefs Sebastien Canonne, Jacquy Pfeiffer, and John Kraus.

The French Pastry School | April 30, 2015
L’Art du Gâteau Students Graduate from The French Pastry School

Chicago, Illinois (April 30, 2015) – The French Pastry School of Kennedy-King College at City Colleges of Chicagointroduced its newest graduates, who specialized in the art of cake decorating and baking. On April 24th, fifteen students from a variety of countries and backgrounds celebrated their graduation from L’Art du Gâteau, the sixteen-week, full-time, Professional Cake Decorating and Baking Program.

Chicago Eater | April 30, 2015

David de Quay unveils his passion project 14 months after its first announcement.

Chicago Tribune | April 24, 2015

Crave a sweet fix? If passion fruit mousse, lava cake or a chocolate chip cookie sound good, then Just Crumbs in Downers Grove is the place to get it.

All three are among the cakes, pies, tarts and other baked sweets available at the custom bakery that opened April 21 at 5151 Main St.

"If you're having a party and you tell me you want something chocolate, I'll make it," said owner and executive pastry chef Maria Gabriela Perez. "If they (customers) need ideas — oh, I've got plenty of those."

The French Pastry School | April 10, 2015

Exciting changes for two of our alumni, Greg Mosko '06 and Kevin McCormick '09. Greg will be moving over to NoMI Restaurant and Kevin will be taking over for him at North Pond! Read the announcement here.

Chicago Eater | April 9, 2015

The Food & Wine best new pastry chef will be replaced by Kevin McCormick at North Pond.

wxn | March 11, 2015

SANDRA ABBALLE OWNER & LEAD CHOCOLATIER, SUCCULENT CHOCOLATES AND SWEETSBio: A lifelong dream of becoming a master chocolatier coupled with an entrepreneurial drive led Sandra Abballe to create Succulent Chocolates and Sweets in 2012. She quickly won her first national award, Canada’s Best Molded Bonbon, and is focused on growing her business.Career advice: “My mentor once told me, when you are an entrepreneur, you will need to be flexible.

The Ritz-Carlton | March 9, 2015

DANA POINT, Calif. – March 9, 2015 – Brian Sundeen has been named Executive Chef at The Ritz-Carlton, Laguna Niguel, announced General Manager Bruce Brainerd. In his new position, Sundeen will oversee all culinary operations for the 396-room oceanfront resort and manage a staff of more than 80 ladies and gentlemen.

FSR | March 2, 2015

The nation’s top pastry chefs will flex their talent in the Emmy award-winning Chicago Restaurant Pastry Competition (CRPC) during Season Four: Freaks of the Industry.

Presented by JMPurePastry, executive producers Jimmy and Julie MacMillan’s competition follows four top level U.S. pastry chefs as they prove their mastery of pastry techniques through a trio of dessert challenges.

The French Pastry School | February 25, 2015

Caitlin Dysart '09, a graduate of L'Art de la Pâtisserie program and Pastry Chef at 2941 Restaurant in Falls Church, Virginia, is among the semifinalists for the James Beard Foundation Awards for Outstanding Pastry Chef.

The French Pastry School | February 16, 2015

Support future students of the pastry arts by attending the best party of the year! On February 28, 2015, dress like your favorite British mod rocker, Mad Men ad character, or glam diva and join For the Love of Chocolate Scholarship Foundation for a Festival of Peace, Love, and Chocolate at the Union League Club of Chicago.

The French Pastry School | February 14, 2015

In January, Katy Nelson '07 and her father, Mark Nelson, opened Scenic Route Bakery in Des Moines, Iowa. The bakery serves breakfast and lunch items and offers a relaxing atmosphere for customers. To read more about it, click here.

snapd | February 11, 2015

Several businesses across the city participated in the 13th Annual Vaughan Business-to-Business Expo hosted by the Vaughan Business Enterprise Centre (VBEC). On February 11th, various business owners and representatives made their way to Terrace Banquet Centre for an afternoon all about “Transforming Social Relationships into Sales.” This year’s expo focused on teaching business owners how to build new relationships and leverage existing relationships with their target market to increase sales.

The French Pastry School | February 4, 2015

Amy Hansen '06 of Amy's Candy Bar was recognized by TIME as one of America’s best candy shops. Read more here.

The French Pastry School | January 28, 2015

Gene Webb '13, owner of North Shore Boulangerie in Milwaukee, Wisconsin, continues his Food for Thought Series on February 8, 2015, with Chef Jonathan Dendauw as a guest chef. Joining him will be food fermentation expert Robert Hutkins of the University of Nebraska-Lincoln.

The French Pastry School | January 22, 2015

If you have not had a chance to check out the January 2015 Modern Luxury Brides Chicago magazine, make sure not to miss it!

The French Pastry School | November 21, 2014

2006 LAP Alum Amy Hansen and owner of Amy's Candy Bar just opened a pop-up shop in Hyde Park. The shop, which specializes in hand-crafted chocolates and nostalgic candy, will have its grand opening this weekend but they are already open for business and plan to stay in the neighborhood until May. Read more about it here.

The French Pastry School | May 7, 2014
Pastry Chicago’s Decorated Cookie Competition in Full Bloom

Chicago, Illinois (May 7, 2014) – Cookie competitors helped bring spring to town on Saturday, May 3, by creating an edible garden of cookie flowers at The French Pastry School of Kennedy-King College at City Colleges of Chicago More than twenty competitor’s at Pastry Chicago’s Seventh Annual Student/Amateur Cookie Competition used Plugrá Butter, King Arthur Flour, American Almond almond products, and Nielsen-Massey Vanillas to create almond shortbread cookies decorated to look like sp

The French Pastry School | April 11, 2014

The Art of French Pastry book tour took Chef Jacquy Pfeiffer to Washington, D.C. on April 3 for an event at the Embassy of France. Chef Jacquy presented a delicious and educational evening for attendees, which started with a screening of the documentary, Kings of Pastry, and was followed by a presentation, book signing, and tasting.

The French Pastry School | February 25, 2014
In 2007, For the Love of Chocolate Scholarship Foundation was created to provide scholarships to dedicated students of the pastry arts. Since then, 113 people have been awarded over $470,000 in scholarships. Here are three of their stories.
The French Pastry School | February 25, 2014
The Proceeds from the 9th Annual Gala Will Benefit Dedicated Students of the Pastry Arts

Chicago, Illinois (February 25, 2014) – Over 850 Chicagoans looking to warm up their winter blues helped make things hot at the 9th Annual For the Love of Chocolate Gala on Saturday, February 22nd.  The event brought the twenties roaring back to life in the 130-year-old Union League Club of Chicago in the name of raising scholarships for students of The French Pastry School of Kennedy-King College at City Colleges of Chicago.

The French Pastry School | February 22, 2014

Support future students of the pastry arts by attending the best party of the year! On February 22nd, put on your shiniest spats and your longest lavalieres then join For the Love of Chocolate Scholarship Foundation for a decadent night of 1920s glamour at The Union League Club of Chicago.

The French Pastry School | February 14, 2014

What would you do if you only had 72 hours in Paris? Here's what our graduate, Meg Galus '05 of NoMI Restaurant, did - it's an incredible pastry adventure in the Chicago Tribune

The French Pastry School | February 10, 2014
Two Graduates of L’Art de la Boulangerie Open Bakeries in Mississippi and Louisiana

Everyone’s road to The French Pastry School is different.   Whether from France, South America, Chicagoland, the West Coast or the East Coast, the love of bread is universal.  In its first three sessions alone, L’Art de la Boulangerie welcomed students from Mexico, Peru, PIndonesia, Brazil, California, South Carolina, Florida, Utah, and more.  When two Southerners from different states and different backgrounds enrolled in 2011, they both did so to bring artisan bread back to life in their communities.

The French Pastry School | January 3, 2014

Kurt Fogle, L'Art de la Patisserie '06, shares his experiences as Chef Jacquy Pfeiffer's apprentice in this lovely article by Lori Fredrich from OnMilwaukee.com.  "He didn't just teach me how to bake," Fogle says, "he taught me how to think."  Read the article here.

The French Pastry School | December 23, 2013

Gorgeous designs by Maggie Austin, L'Art de la Pâtisserie '09, were featured in The White House's holiday decorations this season. Austin designed vases that were covered with a blanket of life-like, scarlet-hued gumpaste flowers - see pictures and read about the guests' reactions here!

Dessert Professional | November 13, 2013

Chocolate philosophy: The mission of DARLENA Artisan Chocolates is “To bring back the Romance of Life through its chocolates...Its Purity, Beauty, and Best to you.” I have a true, romantic and health-minded dedication – a real purpose through the creation of my business to have DARLENA Artisan Chocolates give the gift to fully allow every single guest to experience our dedication to chocolate tasting.

Read full article...

The French Pastry School | October 8, 2013

Maria Mac, L’Art de la Pâtisserie ’07, was highlighted in this month’s issue of Luxury Las Vegas in a piece titled, “The Butcher, The Baker, The Candlestick Maker.”  Mac, the titular baker, is currently the pastry chef at Botero, a fine-dining restaurant within the Wynn Resort in Las Vegas. 

The French Pastry School | October 2, 2013

Just a couple hours north of The French Pastry School in Chicago, Wisconsinites can experience a strong artisan food culture that our graduates are feeding. After working with Kurt Fogle ’06 of Milwaukee’s SURG Restaurant Group for years on the savory side, Matthew Haase decided to follow in Fogle's footsteps and enroll in The French Pastry School's L’Art de la Pâtisserie program.

The French Pastry School | September 17, 2013

Last week, the Chicago Tribune highlighted 2006 graduate of L’Art de la Pâtisserie, Greg Mosko, as one of five under-the-radar pastry chefs who should become a household name. Mosko has been the pastry chef of North Pond, a Chicago staple located in the heart of Lincoln Park, for several years.

The French Pastry School | August 12, 2013

Not all alumni business are sugar-coated! Congratulations to L'Art de la Pâtisserie graduate, Ambrose Erkenswick '10 on his new endeavor, Pizzeria del Mercato, a restaurant specializing in thin crust pizza in Chicago's West Loop. ChicagoMag.com wrote this piece about this 22 year old's 7 year journey in the food industry and his dedication to the perfect pizza crust.

The French Pastry School | August 6, 2013

Beijo de Chocolat, owned by L'Art de la Pâtisserie graduate, Laura Case '04, won top honors from The International Chocolate Salon.  Read more about it in the press release below:

Beijo de Chocolat Wins Top Honors at International Chocolate Competition

The French Pastry School | July 23, 2013

Sweet Sandy B's, owned and operated by Sandy Bierlein, L'Art de la Pâtisserie '10, was featured on Under the Radar Michigan, a PBS television show broadcast throughout the Midwest and Canada. Starting at minute 14, the host highlights Sandy's pastries, her education at The French Pastry School, and her take on baking local. You can watch the full video of Episode 320 here.

The French Pastry School | July 8, 2013

On Monday, July 8th, The French Pastry School welcomed its newest session of L'Art de la Pâtisserie. From countries like Australia, Chile, Brazil, Thailand, Colombia, Scotland and all over the United States; and previous career backgrounds like engineering, art history, editing, hotel and restaurant management, savory cooking, and floristry, L'Art de la Pâtisserie July 2013 is one of the most diverse groups of students yet! We're looking forward to watching as they progress throughout their six month journey in all things sweet and baked!

The French Pastry School | May 9, 2013

Maggie Austin, L'Art de la Patisserie 2009, of Maggie Austin Cake is a featured blogger for the Huffington Post's Wedding blog and recently contributed an article about upcoming Spring Wedding Cake trends. With photos and helpful hints for brides and boutique owners alike, this article is a great read for all aspiring cake decorators and enthusiasts!

The French Pastry School | April 16, 2013

Read more: http://wgno.com/2013/04/15/meet-the-nola-pie-guy/#ixzz2QeU4lnGw

The French Pastry School | April 16, 2013

Congratulations to Anna Shovers, L'Art de la Pâtisserie '10, Pastry Chef of The Publican, on being named Best New Pastry Chef of the Year by Time Out Chicago's 2013 Eat Out Awards!

The French Pastry School | April 15, 2013

Nathan Winner '07, graduate of L'Art de la Pâtisserie and owner of NOLA Pie Guy was featured in a segment on WGNO's News With a Twist! Find out more about his hand-made, personally delivered pies and why the small business fits right into the New Orleans community: watch the video here!

The French Pastry School | April 12, 2013

Ryan Love will be attending L'Art de la Pâtisserie in July 2013 to gain a foundation in traditional French Pastry. Love has already set his standards high through his family's chocolate business, Norman Love Confections, and his desire to give back to his community. This article by Grandeur Magazine shows how he's already impacting his community through the power of sweets!

The French Pastry School | April 3, 2013

Four of our graduates are nominated for Food & Wine's "The People's Best New Pastry Chef'! Meg Galus '05 of NoMI Kitchen, Cailtin Dysart '09 of 2941, Karen Man '09 of Oxhart, and Anna Shovers '10 of The Publican are all up for the honor - find out more about their accomplishments and vote (until April 8th) here!

The French Pastry School | March 25, 2013

Vote for Sarah Levy, L'Art de la Pâtisserie '03, to be the next host of Check, Please! Chicago! Sarah is one of 17 finalists chosen from a pool of thousands of Chicago food cognoscenti who want to be the face of one of the city's favorite local shows.  Would you like to see a French Pastry School graduate on television? Vote for Sarah Levy here until April 17th.

The French Pastry School | March 14, 2013

It's National Pie Day! Celebrate 3.14 with graduates like Nathan Winner '07 of Nola Pie Guy - he's relaunching his New Orleans based business today with fellow graduate, Amber Baker '11. What pies will you make to commemorate this day?

The French Pastry School | February 23, 2013

The 8th Annual For the Love of Chocolate Gala will be held at the Union League Club of Chicago on Saturday, February 23rd. Proceeds from the event benefit For the Love of Chocolate Scholarship Foundation which has raised over $325,000 in scholarships for students of The French Pastry School since its inception in 2008. Tickets for the Dessert Dance Party are still available here!

The French Pastry School | February 7, 2013

Salty, sweet, and covered in chocolate - this New York Times article about the 10 best chocolate caramels in the country makes these candies sound like the most eligible bachelors on a delicious dating show. Melissa Coppel L'Art de la Pâtisserie '06's business, Jean Marie Auboine Chocolatier, is on the list for a "Brawny and Straightforward" confection - sounds like something we could snuggle up with.

The French Pastry School | February 7, 2013

Sandra Abballe, L'Art de la Pâtisserie '10, was featured in her local newspaper, Vaughn Citizen, for her accomplishments at Barry Callebaut's World Chocolate Masters Canada. Abballe - who also announced that she will soon be opening a storefront of her business, Succulent Chocolates - won the award of Best Molded Chocolate Bon Bon in the competition. Read the full article above!

The French Pastry School | February 2, 2013

Jeffrey Munchel, L'Art de la Patisserie '04, will appear on the Cops & Robbers themed episode of Food Network's Sugar Dome on February 2nd at 1pm EST - be sure to tune in to see his creations!

The French Pastry School | January 28, 2013

Kurt Fogle, L'Art de la Patisserie '06 is burning up the box of cake mix in Milwaukee - and we're not just being metaphorical. Take a look at this fun interview (and photo) by MilwaukeeMag.com about Kurt's journey to his true calling.

The French Pastry School | January 23, 2013

Anne Shaeffer, L'Art de la Patisserie '09, and her business, Sulpice Chocolat, were featured in this profile in Candy Industry. Enjoy the article above!

The French Pastry School | January 23, 2013

Time Out Chicago named their Pastry Chefs to Watch in 2013 - two of the four the given this honors are graduates of The French Pastry School graduates: Julia Fitting '11 of The Boarding House and Anna Shovers '10 of The Publican! Congratulations, Julia and Anna!

The French Pastry School | January 22, 2013

Graduate of The French Pastry School, Peter Yuen '00, of Patisserie P was featured in Tasting Table today for his specialty, custard buns! Chef Ryan Poli of Tavernita suggested it as his favorite pastry of all time in the article which featured chef recommendations for Argyle Street, an area of Chicago known for the diverse palates of its inhabitants. Check out the full article here.

The French Pastry School | January 17, 2013

Peter Becker, L'Art de la Patisserie '09, was named Best Baker by Chicago Tribune's 2013 Dining Awards for his work at Balena and The Bristol! Congratulations, Peter! To read the full article, visit Chicago Tribune's website.

The French Pastry School | December 22, 2012

Amy Hansen '06 is ready for the holidays with her homemade and internationally-curated selection of candies at Amy's Candy Bar, located in Chicago's Lincoln Square neighborhood. Steve Dolinsky of ABC7's Hungry Hound featured her business and its delicious merchandise in this video feature.

The French Pastry School | December 13, 2012

Congratulations to graduate, Nicole Betourney '09, on opening her storefront of her business, Isn't That Sweet, in LaGrange, IL. She was featured in this article by LaGrange Patch:

http://lagrange.patch.com/articles/isn-t-that-sweet-opens-selling-upscale-pastries-at-now-serving-caf

The French Pastry School | December 12, 2012

Amy's Candy Bar, owned by graduate Amy Hansen '06, was named one of the 5 Best New Candy Shops by Food & Wine magazine!  Stop by her shop for homemade treats like caramels and nougat.

 

The French Pastry School | December 11, 2012

Chris Kadow-Dougherty '06 just opened her first Whimsical Candy storefront on 175 N Franklin - the new move was featured in this article by DNAinfo.com Chicago.

The French Pastry School | November 28, 2012

On December 17th, The French Pastry School will be attending Hotel Sofitel's Cafe des Architectes Holiday Rock and Roll, a celebration of the traditional bûche de noel brought to us by some of the city's best pastry chefs. Our very own graduate, Meg Galus '05, will be representing NoMI with her interpretation of her yule log cake. The event will be hosted by ABC 7's food personality, Steve Dolinksy, and feature music, mingling, and tastings of both sweet and savory samples. See the invitation for the full list of participants and other important details - we hope to meet you there!

The French Pastry School | November 28, 2012

Jennifer Templeton, L'Art de la Pâtisserie '06, opened her business, Gingersnap Sweets & Such this year. Steve Dolinsky, ABC 7's Hungry Hound, visited the shop to talk about the special offerings in her Lakeview neighborhood location.  Watch the video here.

The French Pastry School | November 27, 2012

Kurt Fogle '06 of Grafitto Restaurant and Matt Haase '12 of Rocket Baby Bakery are both featured in MilwaukeeMag.com's article "Haute Plates." The feature highlights local restaurants, bakeries, and cafes that are giving a high class spin to comfort food: Fogle's Caramel Apple Bread Pudding and Haase's Gingerbread Mousse and Malted Black Forest petits gateaux stood out from the crowd in an article that was heavily focused on savory items.

The French Pastry School | November 27, 2012

After graduating from L'Art de la Pâtisserie in 2010, Sandy Bierlein moved back to her home state of Michigan to set up shop. Her business storefront, Sweet Sandy B's, opened in Bay City in September of 2012 and received attention from a local publication for being part of a foodie movement in Mid Michigan. The publication, Mid Michigan Second Wave, featured Bierlein in this article.

The French Pastry School | November 19, 2012

Crumble & Flake, a bakery from L'Art de la Pâtisserie graduate Neil Robertson, has not been open for long but has already made a mark on the Seattle community. In their November issue, Seattle Magazine named Crumble & Flake the Best New Bakery of 2012.  Congratulations, Neil!  Read the article here.

The French Pastry School | November 7, 2012

Sean O'Mahony graduated from the inaugural course of L'Art de la Boulangerie in 2011 with the dream to revive the artisanal bread scene in New Orleans. According to journalist Susan Lagenhennig of The Times-Picayune, O'Mahony's new bakery, Breads on Oak, is one of three establishments in the area that are doing just that. Read the full article here.

The French Pastry School | November 4, 2012

Heather Rousseau, L'Art de la Pâtisserie '09, will be competing with her husband, Adam, tonight on a special couples episode of Food Network's Cupcake Wars. The husband and wife team own and operate SugarHigh Bakery in Frankenmuth, MI, which they opened after Heather graduated from The French Pastry School. The episode will air tonight, November 4th, on Food Network at 8:00pm EST.

The French Pastry School | November 2, 2012

 The French Pastry School's graduate, Brooke Wilson, completed L'Art de la  Pâtisserie in 2011 and soon after returned to her home state to open Love & Buttercream, a bakery that features her pastry education.

The French Pastry School | October 24, 2012

Chicago Talks featured French Pastry School graduate, Amy Hansen '06, and the success of her Lincoln Square business, Amy's Candy Bar, in this video and article on their website. Hansen was a career changer who had a dream of opening her own candy shop; read more about her journey to Amy's Candy Bar here.

The French Pastry School | October 23, 2012

Graduate of The French Pastry School, Renee Wilson '11, opened her business, Dessert Menu in Dyer, Indiana in March of 2012. This month, she was featured in an article by Northwest Indiana Times that talks about how her business has grown and become a part of the community in a few months time. You can find the full article here.

Photo: JIM BIS | THE TIMES

 

The French Pastry School | October 16, 2012

Congratulations to Maria Quinn, graduate of both L'Art de la Pâtisserie '12 and L'Art de la Boulangerie '12 and current intern of The French Pastry School, who competed in America's Best Raisin Bread Contest in Manhattan, Kansas. After months of preparation, Quinn took home the grand prize in the Student Commercial Category for her Banana-Raisin Bread that she called, "Not Your Grandma's Banana Bread"!

 

The French Pastry School | September 20, 2012
Chef Pfeiffer Receives Honor Following His Induction into the Chicago Culinary Museum’s Chefs Hall of Fame

Chicago, Illinois (September 20, 2012) – Chef Jacquy Pfeiffer, Co-Founder of The French Pastry School of Kennedy-King College at City Colleges of Chicago, has been named many things in his exceptional career in pastry: Pastry Chef of the Year at the 2004 World Pastry Forum; Celebrity Pastry Chef of the Year at the 2005 Jean Banchet Awards; and a King of Pastry in the 2009 documentary, Kings of Pastry, to name a few.   In recognition of his achievements, the Chicago Culinary Museum inducted Chef Pfeiffer into the Chefs Hall of Fame at their Seventh Annual Fundraising Dinne

The French Pastry School | September 17, 2012

Chef Pierre Zimmermann, World Pastry Champion and Chef Instructor at The French Pastry School opened his family bakery, La Fournette, in July in Chicago’s Old Town neighborhood. ABC 7’s Hungry Hound, Steve Dolinsky, paid the Zimmermann family a visit to feature the authentic French bakery in his segment about great eateries around Chicago. This video, showcasing the homemade breads, breakfast pastries, and classic French sweets like macarons, aired on ABC 7 on Saturday, September 15th.

The French Pastry School | September 13, 2012

In advance of his induction into the Chicago Culinary Museum and Chefs Hall of Fame on Wednesday, September 19, 2012, Chef Jacquy Pfeiffer appeared on WGN TV to share a recipe with viewers.  Chef Pfeiffer made a French-style Apple-Cranberry Pie with Almond Crumble, the recipe for which you can find here.  The co-founder and Academic Dean for Student Affairs at The French Pastry School of Kennedy-King College

The French Pastry School | September 11, 2012
The French Pastry School Welcomes Les Dame d’Escoffier

Scores of talented women from all facets of the food industry gathered at The French Pastry School of Kennedy-King College at City Colleges of Chicago on Friday, September 7th to celebrate Les Dames d’Escoffier, a worldwide society of female culinary professionals that encourages the achievements of women in the hospitality field.  “La Grande Fête: A French Salute to Julia and Joan” was the kick-off event of Les Dames d’Escoffier Chicago Chapter’s Culinary Insiders Weekend which celebrated the organization’s 30th anniversary and helped raise money for their schola

The French Pastry School | September 11, 2012

Congratulations to alumnus of L'Art de la Patisserie, Jen Templeton '06! Her new business, Gingersnap Sweets, was featured today on Tasting Table. We can't wait to try it; here's the taste!

The French Pastry School | September 5, 2012

A local women's food organization is organizing lunches, classes and behind-the-scenes tours beginning Friday. Here's a tasty preview.

The organization is called Les Dames D'escoffier. It's a group of professional women in food, wine and hospitality, named for Auguste Escoffier, the man who elevated french cuisine to new heights, more than a century ago. 

Click here to read the full article by ABC 7’s Hungry Hound.

The French Pastry School | August 24, 2012

Matthew Haase had many experiences that led him to attend L’Art de la Patisserie and he recently landed the pastry chef position at Rocket Baby Bakery in Milwaukee.  Two graduates of The French Pastry School, Haase '12 and Kurt Fogle '06, are featured in this article from OnMilwaukee.com.  Read about how their friendship and love of food influenced their careers in pastry! 

 

 

The French Pastry School | August 14, 2012
New Alumni of the Professional Bread Baking Course Take Pride in Their New Specialty

Chicago, Illinois (August 14, 2012) – The heady aroma of bread fresh from the oven heralded the graduation of L’Art de la Boulangerie, the Professional Bread Baking Course at The French Pastry School.  Fourteen students from around the country and world celebrated the conclusion of their eight week experience with a lively ceremony and impressive buffet of expertly-baked breads and breakfast pastries.  The festivities were joined by The French Pastry School’s guest speaker, Michael Garbin, Executive Chef

The French Pastry School | August 9, 2012

Anne Shaeffer ‘09, alumnus of The French Pastry School and owner of Sulpice Chocolat, won PopSugar’s Stand Out Contest earning her a $5,000 prize to help fund her business.  As part of the prize, PopSugar created a video profile of how Anne found her passion for pastry.  Watch the video here!

The French Pastry School | August 3, 2012

Congratulations to students of L'Art de la Boulangerie.  The 8-week Professional Bread Baking Course culminated in an impressive buffet of artisan breads and breakfast pastries made by the graduates.  Stay tuned for pictures and more information about the course!

The French Pastry School | July 23, 2012
Team USA Wins Silver Medal at World Pastry Championship

Chicago, Illinois (July 23, 2012) — During two days of competition at the World Pastry Team Championships in Las Vegas, the stars aligned for Team USA as they won best dégustation and second place overall in the challenge inspired by astrology and horoscopes.  The All-American team of National Pastry Champions consisted of Team Captain, Chef Donald Wressell, and The French Pastry School of Kennedy-King College at City Colleges of Chicago’s own, Chefs Scott Green, Joshua Johnson and, alternate, Della Gossett.  After two years of preparation, including the qualifying National Pastr

The French Pastry School | July 6, 2012

Amy's Candy Bar was nominated for Best Candy Store for Time Out Chicago Kids 2012 Hipsqueak Awards! Be sure to vote for this great alumni business from L'Art de la Patisserie ‘06  alum, Amy Hansen!

The French Pastry School | July 3, 2012

Kathryn Krivy,L'Art de la Pâtisserie '09,  decided to pursue pastry and open her business, Sweet Purrfection, after getting a second lease on life.  Read about her journey in this article by the Huffinton Post. 

The French Pastry School | June 22, 2012
Chefs Paul Kahan Seeks to Inspire New Pastry Professionals

Chicago, Illinois (June 26, 2012) – The French Pastry School of Kennedy-King College at City Colleges of Chicago celebrated the graduation of over 60 students of their full-time Baking and Pastry Program, L’Art de la Pâtisserie on Friday, June 15, 2012 at the historic Union League Club of Chicago.

the French Pastry School | May 31, 2012

Neil Robertson, graduate of L’Art de la Patisserie, recently opened Crumble & Flake Patisserie in Seattle.  The Stranger, a local newspaper, featured his popular business in this article about Robertson’s offerings and why he is reluctant to increase production.  Read the article here to learn more. 

The French Pastry School | May 29, 2012

This fascinating article from Chicagoist delves into North Pond Pastry Chef, Greg Mosko's unique pastry style. Take a look at how this 2006 French Pastry School graduate creates his desserts step-by-step: 

The French Pastry School | May 21, 2012
Alumnus, Brady Braden, Shares His Nontraditional Road to Owning a Bakery

The quarterly publication, Pink Pages, featured Brady Braden’s B True Bakery in their Spring 2012 issue.   They asked Braden how he balances his two roles as baker and fitness instructor; you can find out here.

The French Pastry School | May 16, 2012
Dessert Menu is the Sweetest New Spot in Dyer, IN

After graduating from The French Pastry School’s L’Art de la Patisserie program in June of 2011, Renee Wilson put the wheels in motion to start the business she had dreamed of starting for nine years.  Wilson opened Dessert Menu two months ago in Dyer, Indiana and the shop, featuring high-quality, French-style desserts at affordable prices, has taken off.  ABC7’s Steve Dolinsky visited her shop and featured it on his segment, The Hungry Hound, on May 16th.

The French Pastry School | May 11, 2012

L’Art de la Patisserie graduate and pastry chef of David Burke’s Primehouse, Jove Hubbard, will be hosting a pop-up ice cream store every Friday throughout the summer.  Follow them on Twitter (@dbprimehouse) and Facebook (facebook.com/davidburkesprimehouse) to find out each week’s flavors!

The French Pastry School | May 9, 2012

In the months leading up to the 7th Annual For the Love of Chocolate Gala, The Food Channel got a look of what no one but a select few had ever seen before: the behind the scenes party planning with some of Chicago’s best pastry chefs and organizations. Click here to watch the video!

The French Pastry School | April 26, 2012
Students of L’Art du Gâteau Received Specialized Education in All Things Cake

Chicago, Illinois (April 26, 2012)—Colorful cakes of all shapes and sizes lined the hallways of The French Pastry School of Kennedy-King College at City Colleges of Chicago in anticipation of the graduation of twenty-six students of L’Art du Gâteau, the Professional Cake Decorating and Baking Program, on April 20, 2012.   The presentation of Certificates of Cake Decorating and Baking at the historic Union League Club of Chicago featured a commencement address by alumnus of The French Pastry School and own

The French Pastry School | April 18, 2012

Did you miss the Full Food Fashion Show at the 7th Annual For the Love of Chocolate Gala? Keegan Gerhard announced over 30 gorgeous, edible designs as they walked down the runway to the beats of DJ Anacron.  Watch the video here courtesy of AV Chicago. Click here to watch part 1 of the two part video.

The French Pastry School | April 11, 2012
Celebrating Scones with Pastry Chicago

Pastry Chicago hosted its 2nd Annual Amateur/Student Scone Competition at The French Pastry School on March 31st.  Visit www.pastrychicago.org for the results, the winning recipes, and more photos!

The French Pastry School | April 6, 2012
A For the Love of Chocolate Scholarship Recipient Featured on ABC7’s Hungry Hound

Agnieszka Klepacki, L’Art de la Patisserie ’09, and her bakery, La Blondina, was featured in one of Chicago’s most celebrated news segments, ABC7’s Hungry Hound.  Reporter, Steve Dolinsky, spoke with Chef Klepacki about her experience at The French Pastry School and how she combines her French training with her Polish heritage for delicious results.  Watch the video here

The French Pastry School | April 4, 2012
Danny Grant Named One of 2012’s Best New Chefs by Food & Wine Magazine.

Danny Grant, L’Art de la Pâtisserie ’06, was named one of 2012’s Best New Chefs by Food & Wine Magazine.  His excellent work as Executive Chef at Ria and Balsan Restaurants in Chicago’s Waldorf Astoria made him one of only 10 honorees across the nation.  Read more about Chef Grant, his experiences, and inspirations in this profile on Food & Wine’s website.

Crain's Chicago Business | By Becky Beaupre Gillespie | March 19, 2012
A Setback Turns into a Sweet Step Forward

Amy Hansen was sitting in the middle of a child's dream one recent afternoon: a sunlit storefront with robin's-egg blue walls and white shelves, each lined with glass jars of gummy bears, licorice bites, Pixy Stix, lollipops and chocolate. Tubes of homemade caramels and almond pistachio nougat stood like soldiers at the front counter, and a sweet smell wafted in from the kitchen.

Read full article here.
 

The French Pastry School | March 15, 2012
Cindy Hawkins, L’Art de la Pâtisserie ’08 alum, and owner of Circle City Sweets

Cindy Hawkins, L’Art de la Pâtisserie ’08 alum, and owner of Circle City Sweets, was featured in Indianapolis’ local magazine, Nuvo.  Known for her great location in Indianapolis City Market and her high quality treats. Chef Hawkins spoke with writer, Katy Carter, about her experience at The French Pastry School and the importance of homemade. Read the article here.

The French Pastry School | March 7, 2012

L’Art de la Pâtisserie alum, Chef Danny Grant of Ria and Balsan Restaurants at The Waldorf Astoria Chicago, was nominated for Food & Wine's The People's Best New Chef! Show your support for all alumni of The French Pastry School by voting; all it takes is a click and there's no limit to how many times you can vote. You can cast your ballot here but be sure to hurry - voting ends on March 11th!
 

Voice of America | March 6, 2012
Ballerina's Artistry Infuses Her Cakes

Maggie Austin turned to baking after being sidelined by an injury
For most of her life, Maggie Austin was a ballerina. But when a traumatic injury ended her career, she found a different outlet for her impressive talents - creating one-of-a-kind wedding cakes that are edible works of art. Read more here.

 

Tasting Table | February 7, 2012
(from Tasting Table) Best Pastry Chefs of 2012
Our February issue, Sugar, examines the ways that sweetness adds nuance to our eating and drinking, from cocktails to short ribs to, of course, dessert. And to kick things off, we've taken inspiration from pastry chefs, those beloved meal-ending masters. Click through the photo-essay below for our picks for Best Pastry Chefs 2012, along with their most delicious recipes.
(from ABC7's Hungry Hound) | December 14, 2011

For the last few years, bakeries offering gluten-free goods included Bleeding Heart Bakery in the city and Rose's Wheatfree in Evanston. Now, there's another option right across the street from the Edison Park train stop where fans of baked goods with or without gluten can enjoy the sweet holiday season. How sweet is it to be next to the train station in Edison Park? If you rely on commuter business, then Le Flour Bake Shop is ground zero for lovers of all things butter, sugar and flour -- especially this time of year, in the weeks between Thanksgiving and Christmas..

(from Windy City Live) | December 14, 2011

Chicago native Sarah Levy developed a passion for all things sweet at an early age. Sarah started her company, Sarah's Pastries & Candies, in March 2004 by making chocolate candies out of her mom's kitchen. After a year she had built up a wholesale business that included Whole Foods Markets in the Midwest, and smaller gourmet grocery shops such as Olivia's Market, Southport Grocery and East Bank Club. Read more and watch the video.

The Washington Post | November 9, 2011

For 23 of her first 26 years, Maggie LaBaugh’s life had a singular purpose: mastering her technique as a ballerina. Awards and accolades came easily as she ascended the world of professional dance, but to her they seemed superfluous. What drove LaBaugh into the studio every day was the opportunity to have a shot at perfection. Each hour, each fragment of choreography, was a chance to create something beautiful and pristine. She labored relentlessly on tiny details, repeating a movement over and over for days until it was exactly right.

Omaha World-Herald | November 2, 2011

Village Pointe shopping center will have two new retailers in time for the holiday shopping season. The Whistle Stop Country Store, a seasonal tenant through the holidays that offers a variety of gift and holiday décor items, opened Saturday. Chocolatier Blue, a specialty chocolate shop owned by a Nebraska native, will open this month. read more

TimeOut Chicago | October 5, 2011

We asked top Chicago toques to nominate the under-the-radar chefs quietly cooking up a storm in kitchens all over town. (One restriction: Chefs were not allowed to nominate employees of their own restaurants.) You may not know their faces or names (yet), but these 20 up-and-comers are anything but flashes in the pan.

Read more

By Julia Kramer, Heather Shouse and David Tamarkin

(JS Online) | September 22, 2011

FPS Alumn Kurt Fogle mentioned: Sometimes, we want - we need - everything about dinner to be right: the service, definitely; the atmosphere, best when it supports the menu; and, of course, the food.

Above all, the food.

Every year, it's agonizing to decide which restaurants will make the list and which won't; many more restaurants than the 30 here had their share of shining moments when I dined at them.

(Lake Norman News) | September 14, 2011

Three years ago Eric Greenwell was flying on an airplane when his cell phone rang with news he'd lost his job. The victim of a corporate merger, the career newspaperman (a printing production manager) spent months staring into a jobless abyss.

His three-year road to reinvention led the Huntersville native, 50, to the Midwest and back, before he settled in downtown Mooresville in June, opening Black Velvet Patisserie. Read more

The French Pastry School | September 12, 2011
American Pastry Excellence on display in National Championship

Chicago, Illinois (July 15, 2011) –After competing in the Phoenix, Arizona heat, Team Wressell took home the first prize at the 2011 Amoretti National Pastry Team Championship on Saturday, July 9th. The mostly Chicago-based team trained at The French Pastry School of Kennedy-King College over the past year and will go on to represent the United States at the World Pastry Team Championship in 2012.

Julius Meinl | September 12, 2011

Julius Meinl North America is pleased to announce Rochelle DuBridge as our new Executive Pastry Chef. Upon completing the L’Art de la Patisserie program at the French Pastry School here in Chicago, Rochelle began her professional career as a Pastry Assistant at North Pond. With her “get it done” mentality, she successfully filled in for North Pond’s absent Pastry Chef for her first six months on the job. Her tenacity then led her to acclaimed Pastry Chef Mindy Segal’s team at Hot Chocolate.

Global Traveler | September 7, 2011

Strong ties with local farmers, an exceptional rapport with staff and a distinctive dynamic with guests are the key elements of the dining experience Chef Danny Grant creates at RIA and Balsan in Chicago’s Elysian Hotel.

Grant, who began his career cooking in professional kitchens throughout New York and Arizona, hit his stride in Chicago while working with award-winning chef Bruce Sherman at North Pond.

Tasting Table | August 5, 2011

Amy's Candy Bar opened in late June, its walls stocked with multicolored treats from across the world: licorice from Holland, Finland, Sweden and Australia; chocolates from New York; gumballs from Canada. Read more here…

Beijo de Chocolat | August 3, 2011

CHICAGO, IL (August 2, 2011) – Beijo de Chocolat, a European style chocolate shop in Chicago’s North Park neighborhood, was the only chocolatier in Illinois to place in the International Chocolate Salon’s “Bridal Chocolate Salon” and “Midwest Chocolate Salon” competitions this month winning gold, silver and bronze medals and beating out established shops Ghirardelli, William Dean and Moonstruck. Read the full article here.

NWI Times | July 22, 2011

Alumna, Jennifer Dean, joins Gayety’s Chocolates and Ice Cream. Read about Jennifer and other culinary news in this NWI Times article.

Bolingbrook Patch | July 22, 2011

Despite a challenging economy, Robin Williams (no relation to the actor) took a leap of faith when opting to launch Gelato Forte & Patisserie. Read more here…

WGN | July 19, 2011

See graduate of L’Art de la Pâtisserie, Tommy Zarlengo and his family’s business, Zarlengo’s Italian Ice featured on this WGN segment!

edible Chicago | July 7, 2011

Alumna of L’Art de la Pâtisserie, Flora Lazar, shares thoughts with Edible Chicago on food, ingredients, pâte de fruits, and supporting local farming. Read the full article here.

French-American Chamber of Commerce | July 7, 2011

“Upon return to his hometown of Chicago, [Fahy] completed a six-month program with the French Pastry School of Kennedy-King College. ‘Being able to learn from the best was all anyone could ask for. They didn't just teach me about pastries but about life too,’ Chef Fahy explained when asked to expand on this experience.

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.

The French Pastry School | April 20, 2011

On Monday, May 23, 2011, StarChefs.com will honor this year’s culinary Rising Stars. The honorees include graduates of The French Pastry School of Kennedy-King College, Pastry Chef Patrick Fahy of Blackbird and Executive Pastry Chef Meg Galus of the Sofitel Chicago Water Tower and the Café des Architectes. These celebrated pastry chefs along with many other rising stars of Chicago will feature their specialties at a Gala Tasting.

The French Pastry School | January 31, 2011

Graduate of L’Art de la Pâtisserie at The French Pastry School, Patrick Fahy won the award for Best Pastry Chef. Fahy is currently the Pastry Chef at Blackbird in Chicago. Read more here.

The French Pastry School | January 31, 2011

Thanks to the partnership of Sara Lee Corporation, a global manufacturer and marketer of high-quality, brand-name products for consumers throughout the world, For the Love of Chocolate Foundation has been able to bestow scholarships to students of The French Pastry School at City Colleges of Chicago. We are thrilled to have Sara Lee Corporation partnering with us once again in 2011 and look forward to more students of the pastry arts benefiting from their generosity.

The French Pastry School | January 21, 2011
Award-Winning Chefs Join For the Love of Chocolate

Have you ever wished you could sample the cuisine of multiple award-winning chefs in one evening? Chefs like Rick Bayless, Graham Elliott, Sherry Yard, Jean Joho, Paul Kahan, Meg Galus, Jason MacLeod, and Sarah Levy? Not only that, what if you could enjoy these chefs' savory cuisine and sweet concoctions in a chocolate wonderland with scintillating musical entertainment, sugary spectacles, plus get Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful signed by Barbara Fairchild herself?

French Pastry School | August 20, 2010

French Pastry School Brings Cake Decorating Education to International Audience

Chicago, Illinois (August 20, 2010) – Sculpted cakes, sparkling sugar flowers, figurines made out of gum paste, buttercream, towering rolled fondant covered cakes… These were a few of the eye-catching edible creations featured at the International Cake Exploration Societé (ICES) Annual Convention.

The French Pastry School | June 14, 2010

Graduate of The French Pastry School and owner of Sarah's Pastries and Candies in Chicago, was featured in USA Today last Friday as one of ten great places - in the nation - to savor. See the article here.