The Professional Pastry and Baking Program
The Professional Cake Decorating and Baking Program
The Artisanal Bread Baking Course
Short-Term Specialty Courses for Food Enthusiasts and Professionals
Attend the Ultimate French Pastry Experience
The French Pastry School Educational Tasting Series
If you have any questions, would like to schedule a tour, or want to receive updates from all over the world of pastry.
There are many ways to keep up with what's happening at The French Pastry School. Read our articles, interviews, and entries from our blog. Follow us through online social networks. Join us for an upcoming event. See what our friends are saying, or read news about us in various other media. Pastries are always best experienced hands-on, so we hope you will find something here that inspires you to join us soon!
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!
Chef Mark Seaman, Certified Master Cake Artist and Chef Instructor at The French Pastry School of Kennedy-King College at City Colleges of Chicago, was named one of Dessert Professionals Top Ten Cake Artists of North America 2013. With over a decade of experience in cake design, Chef Seaman guides students of L’Art du Gâteau, the Professional Cake Decorating and Baking Program, and L’Art de la Pâtisserie, the Professional Pastry and Baking Program, through the intricacies of creating beautiful wedding and celebration cakes. From a field of cake decorators from all over
Chicago, Illinois (May 1, 2013) – As real Spring flowers were just beginning to bloom around Chicago, the kitchens of The French Pastry School of Kennedy-King College at City Colleges of Chicago were filled with a garden of sugar blossoms. The multi-tiered wedding cakes that bore the gumpaste botanicals were the final projects of L’Art du Gâteau, the sixteen week Professional Cake Decorating and Baking Program. On April 26th, eighteen students from all over the country and around the world celebrated their graduation from the full-time program and prepared
The French Pastry School will be hosting Pastry Chicago's 3rd Annual Scone Competition on April 27th from 12 - 2 pm. The free event will feature a demonstration by Chef Joel Reno and a tour of our facilities. The competition is open to all students and amateurs and everyone is welcome to attend the demonstration. Contestants and spectators can sign up and RSVP here.
Read more: http://wgno.com/2013/04/15/meet-the-nola-pie-guy/#ixzz2QeU4lnGw
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!
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!
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!
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!
Our students had the wonderful opportunity to tour the facilities of Nielsen-Massey Vanillas and see a demonstration featuring their products by our very own Chef Joel Reno. Chef Joel shared the recipes for a plated dessert of Madagascar Vanilla Cremeux, Almond Sponge Cake, Raspberry Litchi Rose Sorbet, and Coconut Crumble; and for a Vanilla Strawberry Macaron with Vanilla Ganache and Strawberry Compote.
226 W. Jackson Blvd. Ste. 106
Chicago, IL 60606
Phone: 312.726.2419
Fax: 312.726.2446
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