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!
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.
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!
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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.
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 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.
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
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.
