News and Events | The French Pastry School

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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.

Saturday, December 21, 2019

Chicago, IL.  The French Pastry School of Kennedy-King College at City Colleges of Chicago graduated new chefs from its Pastry and Baking (L'Art de la Pâtisserie) and Cake (L’Art du Gâteau) programs on Friday, December 21, 2018 at the historic Union League Club of Chicago.  The graduating class included students from across the U.S. and the world including as far away as India, the Netherlands, and Venezuela.

Tuesday, March 31, 2020

In this three-day, hands-on course, you will learn everything you need to know about laminated doughs from our resident Master Baker, Chef Julien Otto. He will break down in detail the different techniques and know-how needed to make each type of laminated product including croissants, Danishes, and puff pastry.  You will utilize each type of dough to create delicious and beautiful products of differing flavors and shapes.  Wow your friends and family with impressive homemade pastries and desserts!

     

Recipes may include:  

Tuesday, July 14, 2020
Interested in French pastries? Let this course introduce you! Join Chef Alissa Wallers for this three-day workshop dedicated to the art of French pastry. Chef 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!
Tuesday, July 14, 2020
Join Chef Julien Otto of The French Pastry School for this three-day boot camp dedicated to the art of boulangerie. This is your opportunity to explore the fascinating and delicious world of French bread and pastries! Chef Julien will teach you bread fundamentals and the basic phases of breadmaking including mixing, dividing, proofing and baking.
Tuesday, December 15, 2020
From multigrain and sourdough to ciabatta and rye, welcome to the fascinating world of artisan bread. Join Chef and Master Baker Julien Otto of The French Pastry School for this three-day course dedicated to the art of boulangerie. Chef Julien will teach you about fermented doughs using natural levains and the fundamentals of breadmaking. You'll mix, divide, proof and bake a variety of bread that are yours to take home and enjoy.