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 15, 2012

Anne Kauffmann, The French Pastry School's Marketing Director, is one of the newest members of Les Dames d'Escoffier's Chicago Chapter.  The invitation-only membership makes Anne part of a "worldwide society of women dedicated to creating a culture in the community that fosters excellence and promotes the achievement of women in culinary professions through educational and charitable activities."  Learn more about this wonderful organization at their website.  Congratulations, Anne!

The French Pastry School | May 14, 2012

Like any pastry, a school depends on its ingredients: excellent instructors, an engaged student body, passionate alumni, and, of course, sponsors who believe in the school’s mission.  On Monday, May 7th, all these came together to celebrate the relationships that make The French Pastry School of Kennedy-King College at City Colleges of Chicago one of the best institutions of pastry education.

The French Pastry School | May 11, 2012

In March, Chef Pierre Zimmermann of The French Pastry School took part in Égast, one of the premier food expositions in Europe, by giving a demonstration to an audience of international food and tourism professionals.  This month, his presentation was featured in the French publication, La Gazette des Métiers.

The French Pastry School | May 11, 2012

On February 25th, Chef Joe Strybel of PolyScience prepared a la minute desserts for the guests of the 7th Annual For the Love of Chocolate Scholarship Foundation Gala.  In a room with the theme of Confectiatory, he wasn’t making any ordinary flambee.  Instead, the guests were treated to a demonstration of frozen desserts on PolyScience’s Anti-Griddle, a piece of culinary technology that quickly freezes food rather than heating it.

The French Pastry School | May 11, 2012

L’Art de la Patisserie graduate and pastry chef of David Burke’s Primehouse, Jove Hubbard, will be hosting a pop-up ice cream store every Friday throughout the summer.  Follow them on Twitter (@dbprimehouse) and Facebook ( to find out each week’s flavors!

The French Pastry School | May 10, 2012

Tickets are now on sale for the year’s All Things Baking Show in Houston.  For a limited time, you can purchase your tickets for the reduced rate of only $50.  All Things Baking is making an impact with progressive bakers, pastry chefs, cake artists, chocolatiers, restaurant managers, bakery directors and more.  You can visit this website for more information.

The French Pastry School | May 9, 2012

In the months leading up to the 7th Annual For the Love of Chocolate Gala, The Food Channel got a look of what no one but a select few had ever seen before: the behind the scenes party planning with some of Chicago’s best pastry chefs and organizations. Click here to watch the video!

The French Pastry School | May 4, 2012

The first ever Chicago Fine Chocolate Festival is coming to our city in November.  The French Pastry School is serving as sponsor to this one of a kind exposition at Navy Pier open to food enthusiasts and professionals alike.  For a limited time, you can purchase your tickets for a reduced rate here.

The French Pastry School | April 27, 2012

The Jelly Belly-covered version of Anish Kapoor’s Cloudgate, fondly known by Chicagoans as “The Bean” made its debut at the 7th Annual For the Love of Chocolate Foundation.  Now, it is being housed in the Jelly Belly Warehouse where locals have been able to admire it on private tours, as Milwaukee’s Fox6 News reporter, Laura Langemo, did in this segment.  “The Bean,” covered in about 120,000 Jelly Belly® Jelly Beans and Chocolate Dips® will be displayed at The Sweets and Snacks Show at McCormick Place from May 8 – 10th.

The French Pastry School | April 27, 2012

Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., co-founders of The French Pastry School discuss the story of where the school began in this outtake from Crain’s Chicago Business’s series, C-Suite Life. Click here to view the video.