David de Quay unveils his passion project 14 months after its first announcement.
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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!
Chicago Eater | April 30, 2015
Chicago Tribune | April 24, 2015
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."
The French Pastry School | April 10, 2015
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.
The French Pastry School | April 10, 2015
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.
Chicago Eater | April 9, 2015
The Food & Wine best new pastry chef will be replaced by Kevin McCormick at North Pond.
wxn | March 11, 2015
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.
The Ritz-Carlton | March 9, 2015
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.
The French Pastry School | March 5, 2015
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.
FSR | March 2, 2015
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.
The French Pastry School | February 25, 2015
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.