L'Art de la Pâtisserie
L'Art du Gâteau
L'Art de la Boulangerie
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!
May 2015
Greg Mosko’s journey to pastry chef began in the savory kitchen. Fortunately, for the city of Chicago and its sweets lovers, an externship after graduating from Kendall College steered him toward his true calling. Mosko next attended The French Pastry School in Chicago, where he studied under leading Pastry Chefs Sebastien Canonne, Jacquy Pfeiffer, and John Kraus.
Chicago, Illinois (April 30, 2015) – The French Pastry School of Kennedy-King College at City Colleges of Chicagointroduced its newest graduates, who specialized in the art of cake decorating and baking. On April 24th, fifteen students from a variety of countries and backgrounds celebrated their graduation from L’Art du Gâteau, the sixteen-week, full-time, Professional Cake Decorating and Baking Program.
David de Quay unveils his passion project 14 months after its first announcement.
Crave a sweet fix? If passion fruit mousse, lava cake or a chocolate chip cookie sound good, then Just Crumbs in Downers Grove is the place to get it.
All three are among the cakes, pies, tarts and other baked sweets available at the custom bakery that opened April 21 at 5151 Main St.
"If you're having a party and you tell me you want something chocolate, I'll make it," said owner and executive pastry chef Maria Gabriela Perez. "If they (customers) need ideas — oh, I've got plenty of those."
Our students receive hundreds of hours of intensive, hands-on education every term. The goal of The French Pastry School is not only to teach students the techniques and theories behind gaining a new skill but also to make sure they can translate that skill into a successful career.
Exciting changes for two of our alumni, Greg Mosko '06 and Kevin McCormick '09. Greg will be moving over to NoMI Restaurant and Kevin will be taking over for him at North Pond! Read the announcement here.
The Food & Wine best new pastry chef will be replaced by Kevin McCormick at North Pond.
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.
