Chicago, Illinois (July 15, 2014) – 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 July 27th, forty-nine 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.
We are pleased to announce The Art of French Pastry, by Chef Jacquy Pfeiffer and Co-Author Martha Rose Shulman, earned a Best in the World Cookbook Award from Gourmand International. Winners of the Gourmand World Cookbook Awards, presented back in March, qualified to compete against books from other countries at the Beijing Cookbook Fair in May. The Art of French Pastry went up against winners in the French Cuisine category from Andorra, Argentina, Australia, Denmark, Sweden, and the United Kingdom and received first place!
Since 2005, the faculty and staff at The French Pastry School have given back to the communtiy by supporting an organization just northwest of us in the West Town neighborhood.
Chicago, Illinois (May 16, 2014) – The French Pastry School of Kennedy-King College at City Colleges of Chicago launched the most recent cohort of students, who specialized in the art of cake baking and decorating. On May 2nd, twenty-four students from all over the country and around the world celebrated their graduation from L’Art du Gâteau, the sixteen-week, full-time, Professional Cake Decorating and Baking Program.
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 Art of French Pastry written by Chef Jacquy Pfeiffer with Co-Author Martha Rose Shulman won the James Beard Foundation Book Award in the Baking and Dessert category on Friday, May 2. Chef Pfeiffer and Ms. Shulman were in New York City to accept the award at the Book, Broadcast, and Journalism Awards dinner and ceremony. Each of them received an engraved medallion, considered the highest honor for food and beverage professionals in North America.
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.
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.
Annually, the International Association of Culinary Professionals (IACP) presents the prestigious IACP Cookbook Awards in 18 categories. Authors, publishers, and other contributors behind creating cookbooks covet this gold standard of cookbook honors. For more than 25 years the IACP Cookbook Awards have been given to promote the best in writing and publishing and to highlight culinary literature.