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!
From leading the largest hotel pastry kitchens in the city to serving up sweets in their own specialty shops, the Chicago pastry scene is ripe with talent from The French Pastry School. Once again, we applaud a graduate who has utilized his pastry education to make a difference in the community and open a small business. Mohamed Ouifak, a 2014 alumnus of the 24-Week Pastry Program, is the new chef owner of Cream of the Crêpe.
French Pastry School co-founder, Sébastien Canonne, M.O.F., taught members of the American Culinary Federation (ACF) how to twist a classic dessert into an innovative classic at the national convention in Orlando, Florida on August 1, 2015. The French Pastry School of Kennedy-King College at City Colleges of Chicago was invited to teach their recipes on behalf of Plugrá European-Style Butter, a sponsor to ACF conventions throughout the year including the Baltimore and Indianapolis conventions. Over 500 professional culinarians came from across the nation to learn and participate
Chicago, Illinois (August 3, 2015) - French Pastry School Chefs Sunny Lee and Nicole Bujewski competed in the International Cake Exploration Societé (ICES) Certification Program. They traveled with their assistants, Mary and Michelle, in 2 cargo vans filled with more than 500 pounds of equipment and supplies for over 7 hours to Omaha, Nebraska.
The French Pastry School of Kennedy-King College at City Colleges of Chicago is always ready to celebrate excellence and, when the Chicago Blackhawks seized their third title in 6 Seasons, the school was prepared to commemorate another victory with a ceremonial life-size chocolate Stanley Cup. It’s the third Cup created by the chef instructors at The French Pastry School, joining the ones made in 2010 and 2013 when the Blackhawks won the NHL crown.
If you want a little box of chocolates…
Head to Boka to find acclaimed pastry chef Meg Galus’ candy-like creations, including a mixture of passion-fruit and chocolate truffles, salted-caramel bonbons, and pistachio-hazelnut chocolate bars. If life really is like a box of chocolates, then it's pretty good.
Boka, 1729 North Halsted Street (between Willow Street and North Avenue); 312-337-6070.
If you just want a stupidly rich piece of chocolate cake…
Head to Formento’s for pastry chef Sarah Koechling’s four-layer version, made with a light and creamy chocolate pudding and crunchy hazelnut praline for added texture and taste. You will definitely need a glass of milk with this one.
Formento’s, 925 West Randolph Street (between Sangamon and Peoria streets); 312-690-7295.
The French Pastry School of Kennedy-King College at City Colleges of Chicago is pleased to announce that another fine group of students has been prepared to excel in the pastry industry. On June 19th, over forty students from all over the country and around the world celebrated their graduation from L'Art de la Pâtisserie – The Professional Pastry and Baking Program.
The new web-based company baking out of Capitol Hill brings 3D custom cakes and more.
Bass Bay Brewhouse in Muskego is opening in mid-July with a supper club legacy and a notable Milwaukee chef as a partner: Kurt Fogle, currently the executive pastry chef for Carnevor and other SURG restaurants.
The restaurant, at the site of the former Aud-Mar Supper Club, will tie together elements of Wisconsin supper clubs and casual American dining.
Founded by Master Chocolatier, Anne Shaeffer, Sulpice Chocolat is a Chicago-based artisan chocolate house specializing in the world’s first designer, hand-painted chocolate bars. Shaeffer first had the idea while walking through the chocolate section of the grocery store and wondering to herself, “How can most people tell the difference between good and not-so-good chocolate before they buy?” This was her “Ah-Ha” moment.
