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!


French-American Chamber of Commerce | July 7, 2011

“Upon return to his hometown of Chicago, [Fahy] completed a six-month program with the French Pastry School of Kennedy-King College. ‘Being able to learn from the best was all anyone could ask for. They didn't just teach me about pastries but about life too,’ Chef Fahy explained when asked to expand on this experience.

The French Pastry School | June 20, 2011

Chicago, Illinois (June 20, 2011) – On Saturday, June 18, 2011, faculty and staff of The French Pastry School of Kennedy-King College, school sponsors, industry chefs, friends, and family, congratulated the graduates L'Art de la Pâtisserie – The Professional Pastry and Baking Program. A grand ceremony was held at the Union League Club of Chicago to honor the new alumni at the conclusion of their 24-week program. Present to recognize the graduates and offer words of advice was fellow alumna and business owner, Chris Kadow-Dougherty of Whimsical Candy.

The French Pastry School | June 20, 2011

Chicago, Illinois (June 20, 2011) – On Saturday, June 18, 2011, faculty and staff of The French Pastry School of Kennedy-King College, school sponsors, industry chefs, friends, and family, congratulated the graduates L'Art de la Pâtisserie – The Professional Pastry and Baking Program. A grand ceremony was held at the Union League Club of Chicago to honor the new alumni at the conclusion of their 24-week program. Present to recognize the graduates and offer words of advice was fellow alumna and business owner, Chris Kadow-Dougherty of Whimsical Candy.

The French Pastry School | June 13, 2011

Chicago, Illinois (June 13, 2011) – On Monday, June 6, 2011, Dessert Professional Magazine held their 18th annual awards ceremony honoring the Top Ten Pastry Chefs in America in New York City, with KitchenAid as a sponsor to the event. Chef Jacquy Pfeiffer, Co-founder and Academic Dean of Student Affairs of The French Pastry School of Kennedy-King College, was awarded the "Top Ten" honor in 1996 and again in 1997.

The French Pastry School | June 6, 2011

Chicago, Illinois (June 6, 2011) – The great city of Montréal, Québec welcomed members of the North American chapters of the Académie Culinaire de France (French Culinary Academy) and Maîtres Cuisiniers de France (Master Chefs of France) during their annual conference on May 29-31, 2011.

The French Pastry School | May 24, 2011

Chicago Pastry Chefs Meg Galus, Patrick Fahy, and Jimmy MacMillan were honored as 2011's Rising Stars of Chicago by StarChefs.com, the online magazine for culinary insiders, on May 23, 2011 at the Fairmont Hotel in Millennium Park. Antoinette Bruno, CEO and Editor-in-Chief of StarChefs.com, as well as Will Blunt, Managing Editor, were present to honor the recipients and their mentors, each selected by the honorees.

The French Pastry School | May 9, 2011

Chicago, Illinois (May 9, 2011) – Chicago, Illinois (May 9, 2011) – A grand ceremony at the Union League Club of Chicago on Thursday, April 21, 2011 honored the graduates of L'Art du Gâteau – The Professional Cake Decorating and Baking Program of The French Pastry School of Kennedy-King College. Attendees included faculty, staff, school sponsors, industry chefs, friends, family, and newly capped alumni celebrating the conclusion of their 16-week program. Students completed their term of intensive learning, and they are now ready to begin their new careers in the art of cake.

The French Pastry School | May 2, 2011
Chicago, Illinois (May 2, 2011) – Professionals in the industry from Chicago and beyond arrived at The French Pastry School of Kennedy-King College on April 19th to see Chef Instructors Pierre Zimmermann, World Baking Champion, and Jonathan Dendauw, Compagnon Boulanger du Devoir, demonstrate bread and Viennoiserie recipes using the excellent non-stick food-grade silicone baking products of Demarle, Inc., distributed by European Imports, Ltd.
The French Pastry School | April 20, 2011

On Monday, May 23, 2011, StarChefs.com will honor this year’s culinary Rising Stars. The honorees include graduates of The French Pastry School of Kennedy-King College, Pastry Chef Patrick Fahy of Blackbird and Executive Pastry Chef Meg Galus of the Sofitel Chicago Water Tower and the Café des Architectes. These celebrated pastry chefs along with many other rising stars of Chicago will feature their specialties at a Gala Tasting.

The French Pastry School | April 19, 2011
Takashi restaurant organized a grand dinner benefitting Japan disaster relief with the help of many of Chicago’s most talented chefs. Participating chefs included Jimmy Bannos Sr. of Heaven on Seven, Jimmy Bannos Jr. of Purple Pig, George Bumbaris of Prairie Grass and Prairie Fire, Sébastien Canonne, M.O.F.

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