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 French Pastry School | December 22, 2015

On Friday, December 18, 2015, faculty and staff of The French Pastry School of Kennedy-King College at City Colleges of Chicago, school sponsors, industry chefs, and friends and family congratulated the graduates of L’Art de la Pâtisserie – the 24-Week Baking and Pastry Program and L’Art du Gâteau – the 16-Week Cake Decorating and Baking Program.   The ceremony was held at the historic Union League Club of Chicago to honor the new alumni at the conclusion of their programs.

The French Pastry School | December 7, 2015

Add a new stop on your holiday shopping spree! Get the gift that keeps on giving. Teach your favorite bakers a new menu of treats. 

Enjoy free samples of our seasonal favorites featuring Nielsen-Massey Vanillas. 

Zagat | November 16, 2015

Congrats goes out to FPS Alum, David de Quay who was recently featured in Zagat's "11 Best Under-the-Radar restaurants in Chicago"


The French Pastry School | November 6, 2015

Join The French Pastry School and à la carte Chicago on November 9-19 as we celebrate contemporary French food, wine, and the art of living.  This week-long event includes cooking workshops, tastings, and specially crafted menus at favorite French restaurants like Chez Moi and La Sardine.  Experience new and classic foods,

The French Pastry School | November 5, 2015

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.

Prior to graduation, The French Pastry School organized a talent fair for its students so they could be introduced to the myriad of job opportunities available to them. Students were able to converse with potential employers, schedule stages and internships, and submit resumes and applications.

PRNewsWire | October 26, 2015

Join The French Pastry School and à la carte Chicago on November 9-19 as we celebrate contemporary French food, wine, and the art of living.   Through various events and demonstrations throughout the city, experience new and classic foods, pastries, and beverages while discovering the many flavors of France!

For more information:

The Hotel at Kirkwood Center | September 9, 2015

The Hotel at Kirkwood Center Welcomes Oetker as Pastry Chef


The Hotel at Kirkwood Center recently hired Christopher Oetker as pastry chef.

Originally from Grundy Center, Iowa, Oetker attended Kirkwood Community College from 2001 to 2003. He went on to graduate from The French Pastry School in Chicago in 2004.

The French Pastry School | September 2, 2015

Like so many of the students at The French Pastry School, Mansimran Singh was a career-changer. Unlike most, his life before pastry school involved winning gold medals as a sharp shooter and competing in the amateur golf circuit of India. At the age of 25, Singh made the switch from competitive sports to the kitchen. As an athlete who is used to winning, it should come as no surprise that Singh is the first international student in the history of the school to achieve honors in all three full-time programs.

Jamaica Observer | September 1, 2015

Jamaica Observer Table Talk Food Awards 2005/2006 Dessert/Pastry Chef Of The year recipient Nicole Shirley has been quietly advancing her skills as a chef pâtissier in Chicago.

The French Pastry School | August 17, 2015

Chicago, Illinois (August 7, 2015) – Students of L’Art de la Boulangerie, the Artisanal Bread Baking Course at The French Pastry School, will make lifelong careers for themselves in the passionate field of bread baking.  After eight weeks of learning the science and technique of creating artisan breads and breakfast pastries from masters in their craft, students from around the world graduated with the skills they need to follow their vocation.  The graduation ceremony took place at The French Pastry School and conc