Follow Us: Articles

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 | January 21, 2011

Chicago, Illinois (January 21, 2011) – Have you ever wished you could sample the cuisine of multiple award-winning chefs in one evening? Chefs like Rick Bayless, Graham Elliott, Sherry Yard, Jean Joho, Paul Kahan, Meg Galus, Jason MacLeod, and Sarah Levy? Not only that, what if you could enjoy these chefs' savory cuisine and sweet concoctions in a chocolate wonderland with scintillating musical entertainment, sugary spectacles, plus get Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful signed by Barbara Fairchild herself? 

The French Pastry School | January 19, 2011

Graduates Ready to Begin Careers in Pastry and Cake Following Intensive Training

The French Pastry School | September 3, 2010

Chicago, Illinois (September 3, 2010) – The newest addition to The French Pastry School at City Colleges of Chicago, Chef Melissa Chanselle-Hary, brings varied experiences to her position as Kitchen Assistance Coordinator. Chanselle-Hary pursued studies in theatre arts at the Virginia Commonwealth University where she graduated Magna Cum Laude, majoring in Theatre Performance.

French Pastry School | August 20, 2010

Chicago, Illinois (August 20, 2010) – Sculpted cakes, sparkling sugar flowers, figurines made out of gum paste, buttercream, towering rolled fondant covered cakes… These were a few of the eye-catching edible creations featured at the International Cake Exploration Societé (ICES) Annual Convention.

The French Pastry School | August 11, 2010

Chicago, Illinois (August 11, 2010) – The City of Chicago has acquired a new resident: one of the best bakers in the world. Master Pastry Chef and World Baking Champion, Pierre Zimmermann has arrived in the Windy City, leaving behind his small village, Schnersheim in Alsace, and the bakery which had been operated by the Zimmermann family for four generations.

The French Pastry School | August 6, 2010

ACF National Convention Features French Pastry School Chef Instructor

The French Pastry School | July 22, 2010

Chicago, Illinois (July 22, 2010) – The newest Chef Instructor at The French Pastry School at City Colleges of Chicago, Scott Green, brings experience and the perspective of a gifted artist to his role. Green pursued studies in fine art at the School of the Art Institute of Chicago where his first concentration was oil painting, a talent that earned him a scholarship. Green later found his true passion in pastry, and he discovered he could easily translate his artistic aptitude to the edible medium.

The French Pastry School | July 20, 2010

Chicago, Illinois (July 20, 2010) – Construction of The French Pastry School’s new teaching kitchen and research facilities in the City Colleges of Chicago District Headquarters building is complete, and Mayor Richard M. Daley presided over the inauguration on Monday, July 12, 2010. The ribbon cutting ceremony marked the official inauguration of the expanded facilities. The occasion received international exposure with the celebration of Cap’Recette, a culinary publication distributed to chefs worldwide.

The French Pastry School | July 14, 2010

Chicago, Illinois (July 14, 2010) – Chef En-Ming Hsu, World Pastry Champion and Chef Instructor at The French Pastry School at City Colleges of Chicago, was recognized at the World Pastry Forum in Phoenix, Arizona: She was named the 2010 Pastry Chef of the Year by the World Pastry Team Championship.

The French Pastry School | June 30, 2010

Chicago, Illinois (June 30, 2010) – Graduates, faculty and staff of The French Pastry School were honored to have guest speakers, White House Executive Pastry Chef Bill Yosses, and Joe Trummer, a Food Scientist with the Sara Lee Corporation, address attendees on June 18th at the graduation ceremony of L’Art de la Pâtisserie, The Professional Pastry and Baking 24-week program at The French Pastry School. The newest group of alumni celebrated with their chef instructors, friends, and family at The Union League Club of Chicago.

Pages