News and Events | The French Pastry School

News and Events

Follow Us: Events

Pastries are always best experienced hands-on and we hope you can join us soon; in the meantime, we hope you’re inspired by what you see here. There are many ways to keep up with what's happening at The French Pastry School: read our articles, interviews, and blog entries; follow us online through various social networks or join us in person for an upcoming event. See what our friends are saying on our website, or read news about us in various other media.

French-Style Brunch

Tuesday, May 7, 2019
Brunch is more than just bacon and eggs—using global flavors, gourmet ingredients, and elegant presentations, brunch can transform a mundane Sunday into an affair to remember! This three-day workshop is the perfect excuse to indulge your sweet tooth while learning deceptively simple recipes that will wow your family and friends.
Read full article

Ancient Grains and Sourdough Bread with Chef Romain Dufour

Monday, May 13, 2019
Read full article

Specialty Breads For Savory Production with Chef Joel Defives, M.O.F.

Tuesday, May 28, 2019
Read full article

Viennoiseries, Advanced Pastry & Laminated Doughs

Monday, June 3, 2019
In this four-day, professional course, explore in-depth the art of mastering viennoiseries, breakfast pastry, and laminated dough with our resident Master Baker, Chef Julien Otto.  You will master a variety of products with high-end flavors and modern appeal but still utilize French-inspired craftsmanship and methods.  Several types of brioche, yeast-leavened dough, and laminated doughs will be made.
Read full article

Innovative Patisserie by Chef Jonathan Mougel, M.O.F. 2018

Monday, June 10, 2019
Read full article

The Art of Chocolate with Chef Vincent Vallée

Monday, June 17, 2019
Read full article

Innovative Cake Design by Celebrity Chef Marina Sousa

Monday, June 24, 2019
Reimagining the classics is the ultimate evolution of design in any medium. Cake is no different. With a focus on wedding cakes we will examine some classic designs with an eye towards incorporating new techniques and products needed to achieve them. We’ll take a look at the current trends in wedding cakes and explore ways to incorporate your personal design point of view and develop a signature style of your own.

 

Read full article

Pastry Camp

Monday, June 24, 2019
Interested in French pastries? Let this course introduce you! Join Chef Julien Otto of The French Pastry School for this five-day workshop dedicated to the art of French pastry. Chef Joel will guide you through the fundamentals of rolling, whipping, folding and baking in a professional, yet friendly and approachable kitchen environment. You'll taste and discuss the products you make along the way, so make sure you come with a strong appetite for learning—and eating!
Read full article

Ice Cream Camp

Monday, July 8, 2019
In this five-day course, The French Pastry School will share trade secrets for making a number of frozen desserts while expanding your overall pastry knowledge. The chef will teach you the complex theory behind ice cream and sorbet recipe formulas and the best production methods for each, so that going forward, you can reproduce the recipes learned in this course and also create your own flavors.
Read full article

Chocolate Camp

Monday, July 8, 2019

It is always a good time for chocolate! Using the best chocolate available, learn how to make the best cocoa-orientated products in this five-day, Chocolate  Camp. This is your chance to explore all that the world of French Pastries has to offer with a chocolate spin. From cakes and tarts to breads and ice creams, Chef Alissa Wallers will guide you through the fundamentals of classic chocolate pastry products so you can recreate them at home.

Read full article

Pages

The French Pastry School

226 W. Jackson Blvd. Ste. 106
Chicago, IL 60606
Phone: 312.726.2419
Fax: 312.726.2446

Office Hours
Monday - Friday 8:30am-5:00pm

5

Job Opportunities per each full time Graduate

90%

Success Rate

750

Partners for Job Shadow Opportunities

1:20

Chef to Student Ratio