The French Pastry School

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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 | December 31, 2013

Chicago, Illinois (December 31, 2013) – As the year 2013 winds down, over 80 students from The French Pastry School of Kennedy-King College at City Colleges of Chicago wind up for new careers and experiences in the world of all things sweet and baked. On December 20th, these new pastry professionals graduated from L'Art de la Pâtisserie, the 24-week Baking and Pastry Program,and L’Art du Gâteau, the 16-week Cake Decorating and Baking Program.

The French Pastry School | December 26, 2013

Chef Jacquy Pfeiffer, Co-Founder and Academic Dean of Student Affairs for The French Pastry School was featured on Public Radio International's (PRI) The World. In this segment, Chef Jacquy shares his love for the Alsatian specialty, the kougelhopf, and the history of this delicious treat.

The French Pastry School | December 23, 2013
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!

The French Pastry School | December 20, 2013

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.

Two months prior to graduation, The French Pastry School organized a career fair for its students so they could be introduced to the myriad job opportunities available to them.  Many sought specific job openings, others a general insight into the various branches of the food industry.

The French Pastry School | December 17, 2013

Deck the halls and the cookies this holiday season with help from The French Pastry School.  Follow the link below to a free recipe by Chef Nicholas Lodge and get inspired to make unforgettable cookies that both taste delicious and look spectacular.

The French Pastry School | December 3, 2013

Chef Jacquy Pfeiffer's new book, The Art of French Pastry, was released today by Knopf. Find out more about the publication here!

The French Pastry School | November 19, 2013

In class, we teach our students to bake works of edible art.  Our pastries aren’t just pretty; they’re flavorful, with many interesting textures that keep your palate engaged and wanting more.

We believe in simplicity but we also like to think outside the box.  In addition to the beautiful cakes and chocolate showpieces that he makes, one of our chef instructors, National Pastry Champion, Joshua Johnson, loves brownies.  We asked him to take some of his favorite, basic recipes and, from them, create something unique.

The French Pastry School | November 14, 2013

Chicago, Illinois (November 14, 2013) - If you walked through the doors of Schweppe on Saturday, November 9th, you were instantly hit by the heady aroma of chocolate and coffee floating through their rows and rows of kitchen supplies. Thirty contestants came to the iconic foodservice industry supplier to submit their best and favorite recipes for chocolate and coffee brownies.

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.

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