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 | June 11, 2014

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!

The French Pastry School | June 2, 2014

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.

The French Pastry School | May 16, 2014

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.

The French Pastry School | May 7, 2014

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 French Pastry School | May 5, 2014

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 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.