The Professional Pastry and Baking Program
The Professional Cake Decorating and Baking Program
The Artisanal Bread Baking Course
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!
SANDRA ABBALLE OWNER & LEAD CHOCOLATIER, SUCCULENT CHOCOLATES AND SWEETSBio: A lifelong dream of becoming a master chocolatier coupled with an entrepreneurial drive led Sandra Abballe to create Succulent Chocolates and Sweets in 2012. She quickly won her first national award, Canada’s Best Molded Bonbon, and is focused on growing her business.Career advice: “My mentor once told me, when you are an entrepreneur, you will need to be flexible.
DANA POINT, Calif. – March 9, 2015 – Brian Sundeen has been named Executive Chef at The Ritz-Carlton, Laguna Niguel, announced General Manager Bruce Brainerd. In his new position, Sundeen will oversee all culinary operations for the 396-room oceanfront resort and manage a staff of more than 80 ladies and gentlemen.
Chicago, Illinois (March 5, 2015) – Over 1,200 foodies mixed and mingled with more than 100 of Chicago’s most dynamic entertainers, chefs, and innovators at the 10th Annual For the Love of Chocolate Gala on Saturday, February 28. The event brought back the days of peace and love on four floors of the Union League Club of Chicago while raising scholarship money for students of The French Pastry School of Kennedy-King College at City Colleges of Chicago.
The nation’s top pastry chefs will flex their talent in the Emmy award-winning Chicago Restaurant Pastry Competition (CRPC) during Season Four: Freaks of the Industry.
Presented by JMPurePastry, executive producers Jimmy and Julie MacMillan’s competition follows four top level U.S. pastry chefs as they prove their mastery of pastry techniques through a trio of dessert challenges.
Caitlin Dysart '09, a graduate of L'Art de la Pâtisserie program and Pastry Chef at 2941 Restaurant in Falls Church, Virginia, is among the semifinalists for the James Beard Foundation Awards for Outstanding Pastry Chef.
Support future students of the pastry arts by attending the best party of the year! On February 28, 2015, dress like your favorite British mod rocker, Mad Men ad character, or glam diva and join For the Love of Chocolate Scholarship Foundation for a Festival of Peace, Love, and Chocolate at the Union League Club of Chicago.
In January, Katy Nelson '07 and her father, Mark Nelson, opened Scenic Route Bakery in Des Moines, Iowa. The bakery serves breakfast and lunch items and offers a relaxing atmosphere for customers. To read more about it, click here.
Several businesses across the city participated in the 13th Annual Vaughan Business-to-Business Expo hosted by the Vaughan Business Enterprise Centre (VBEC). On February 11th, various business owners and representatives made their way to Terrace Banquet Centre for an afternoon all about “Transforming Social Relationships into Sales.” This year’s expo focused on teaching business owners how to build new relationships and leverage existing relationships with their target market to increase sales.
Meg Galus '05 left NoMI at the end of December and will join Boka as their new Executive Pastry Chef on February 14. Read more here.
Amy Hansen '06 of Amy's Candy Bar was recognized by TIME as one of America’s best candy shops. Read more here.
