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 Washington Post | November 9, 2011

For 23 of her first 26 years, Maggie LaBaugh’s life had a singular purpose: mastering her technique as a ballerina. Awards and accolades came easily as she ascended the world of professional dance, but to her they seemed superfluous. What drove LaBaugh into the studio every day was the opportunity to have a shot at perfection. Each hour, each fragment of choreography, was a chance to create something beautiful and pristine. She labored relentlessly on tiny details, repeating a movement over and over for days until it was exactly right.

Omaha World-Herald | November 2, 2011

Village Pointe shopping center will have two new retailers in time for the holiday shopping season. The Whistle Stop Country Store, a seasonal tenant through the holidays that offers a variety of gift and holiday décor items, opened Saturday. Chocolatier Blue, a specialty chocolate shop owned by a Nebraska native, will open this month. read more

The French Pastry School | October 12, 2011

Chicago, Illinois (October 12, 2011) - Chef Pierre Zimmermann, World Baking Champion and Chef Instructor at The French Pastry School of Kennedy-King College, was named one of 2011’s Top Ten Bakers in the October issue of Dessert Professional Magazine. Chef Pierre Zimmermann joined the school last year as a full-time Chef Instructor in the new Artisanal Baking Course, L’Art de la Boulangerie, which offers hands-on training to students who wish to enter the time-honored profession.

TimeOut Chicago | October 5, 2011

We asked top Chicago toques to nominate the under-the-radar chefs quietly cooking up a storm in kitchens all over town. (One restriction: Chefs were not allowed to nominate employees of their own restaurants.) You may not know their faces or names (yet), but these 20 up-and-comers are anything but flashes in the pan.

Read more

By Julia Kramer, Heather Shouse and David Tamarkin

(JS Online) | September 22, 2011

FPS Alumn Kurt Fogle mentioned: Sometimes, we want - we need - everything about dinner to be right: the service, definitely; the atmosphere, best when it supports the menu; and, of course, the food.

Above all, the food.

Every year, it's agonizing to decide which restaurants will make the list and which won't; many more restaurants than the 30 here had their share of shining moments when I dined at them.

(Lake Norman News) | September 14, 2011

Three years ago Eric Greenwell was flying on an airplane when his cell phone rang with news he'd lost his job. The victim of a corporate merger, the career newspaperman (a printing production manager) spent months staring into a jobless abyss.

His three-year road to reinvention led the Huntersville native, 50, to the Midwest and back, before he settled in downtown Mooresville in June, opening Black Velvet Patisserie. Read more

The French Pastry School | September 12, 2011

Chicago, Illinois (July 15, 2011) –After competing in the Phoenix, Arizona heat, Team Wressell took home the first prize at the 2011 Amoretti National Pastry Team Championship on Saturday, July 9th. The mostly Chicago-based team trained at The French Pastry School of Kennedy-King College over the past year and will go on to represent the United States at the World Pastry Team Championship in 2012.

Julius Meinl | September 12, 2011

Julius Meinl North America is pleased to announce Rochelle DuBridge as our new Executive Pastry Chef. Upon completing the L’Art de la Patisserie program at the French Pastry School here in Chicago, Rochelle began her professional career as a Pastry Assistant at North Pond. With her “get it done” mentality, she successfully filled in for North Pond’s absent Pastry Chef for her first six months on the job. Her tenacity then led her to acclaimed Pastry Chef Mindy Segal’s team at Hot Chocolate.

Global Traveler | September 7, 2011

Strong ties with local farmers, an exceptional rapport with staff and a distinctive dynamic with guests are the key elements of the dining experience Chef Danny Grant creates at RIA and Balsan in Chicago’s Elysian Hotel.

Grant, who began his career cooking in professional kitchens throughout New York and Arizona, hit his stride in Chicago while working with award-winning chef Bruce Sherman at North Pond.