The French Pastry School

Follow Us: In the News

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 | 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. | 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

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

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 | 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.