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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!


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 | April 1, 2014

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 | March 19, 2014

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.

Sarah Levy - TCW Magazine | March 19, 2014

It was a brutally cold day when Chef Jacquy Pfeiffer and I made Bostock Brioche (aka twice-baked brioche) together. The French Pastry School was closed due to subzero temps and, while there were no signs of students, the staff was working away like busy bees. That’s what happens when you work for someone like Chef Pfeiffer and Sébastien Canonne, MOF, co-founders/owners of The French Pastry School.

The French Pastry School | March 7, 2014

We'd love to hear about your baking adventures so far in 2014. Click here to download a favorite at The French Pastry School, the Lemon Coriander Pound Cake.

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

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 18, 2014

The International Association of Culinary Professionals announced their 2014 Award Finalists. Chef Jacquy Pfeiffer's cookbook, The Art of French Pastry, was nominated along with two other cookbooks in the category "Baking: Sweet and Savory." The results will be announced on March 15th. For a full list of nominees, visit this website.  

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

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