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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.

French Pastry Experience, Aug. 02, 2014

Saturday, August 2, 2014

Our current students will guide you through the kitchens with their unique point of view: you’ll see our students and chefs in action, be introduced to cutting-edge pastry technology, and have a chance to admire beautiful chocolate showpieces and exquistely decorated cakes!  After a reception of freshly baked treats and homemade jam, the chefs will show you how to make an assortment of classic French pastries: chocolate candies, madelines, tuiles, sorbet, and more!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate

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Entremets and Petits Gâteaux

Monday, August 4, 2014

Join Chef Franck Michel, M.O.F. in this four-day, hands-on class to exploring the world of French entremets and petits gâteaux. Chef Michel will guide you through making these classic recipes and show you how they can be presented using modern techniques, satisfying a wide variety of consumer demands. You will learn the secrets behind some of Michel's award-winning recipes.

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Bread Camp

Monday, August 11, 2014

For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on Bread Camp, Chef Jonathan Dendauw (bio) will guide you through the fundamentals of each of these areas of bread and pastry making:

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French Pastry Experience, Aug. 18, 2014

Monday, August 18, 2014

Our current students will guide you through the kitchens with their unique point of view: you’ll see our students and chefs in action, be introduced to cutting-edge pastry technology, and have a chance to admire beautiful chocolate showpieces and exquistely decorated cakes!  After a reception of freshly baked treats and homemade jam, the chefs will show you how to make an assortment of classic French pastries: chocolate candies, madelines, tuiles, sorbet, and more!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate

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Parisian Pastry Shops

Tuesday, August 19, 2014

From elegant pastry shops to trendy bistros, Paris always has a dessert experience waiting around the corner, no matter what arrondissement you find yourself in.  Learn the traditions and innovations of Parisian pastry with Chef Patrice Caillot (bio) in this three-day, hands-on course that explores French culture by way of dessert.  

Chef Patrice will guide you through the techniques needed to make your home feel like a Parisian pastry shop. Recipes will include:

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Trendsetting Plated Desserts from Chef Salvatore Martone of Joël Robuchon

Monday, August 25, 2014

Chef Salvatore Martone of  Joël Robuchon Restaurant and L'Atelier de Joël Robuchon at MGM Grand Las Vegas will return to The French Pastry School to teach a four-day, hands-on class that will take your plated desserts to the next level. Within this class, you will make an assortment of elegant plated desserts using the artistry and special methods shared with you by Chef Martone. Add new techniques, modern flavor combinations, and organizational strategies to your repertoire with these and other recipes:

 

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Bread Camp

Monday, September 8, 2014

For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on Bread Camp, Chef Jonathan Dendauw (bio) will guide you through the fundamentals of each of these areas of bread and pastry making:

Read full article

French Pastry Experience, Sept. 08, 2014

Monday, September 8, 2014

Our current students will guide you through the kitchens with their unique point of view: you’ll see our students and chefs in action, be introduced to cutting-edge pastry technology, and have a chance to admire beautiful chocolate showpieces and exquistely decorated cakes!  After a reception of freshly baked treats and homemade jam, the chefs will show you how to make an assortment of classic French pastries: chocolate candies, madelines, tuiles, sorbet, and more!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate

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Jams, Jellies, Marmalades, Chutneys, and Sweet & Sour Pickled Fruit and Vegetables

Monday, September 15, 2014

In this four-day, hands-on class, French Pastry School Instructor, Chef Sebastien Canonne, M.O.F. (bio) will teach the age old practice of preserving along with a variety of techniques and recipes that will keep your winter fresh and interesting. Under Chef Canonne’s guidance, you will understand the difference between jams, jellies, conserves, marmalades, poached fruits, and chutneys. All recipes will feature fruits and vegetables of our local summer harvest, showing you how to extend the season’s bounty all throughout the year.

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French Pastry Experience, Sept. 22, 2014

Monday, September 22, 2014

Our current students will guide you through the kitchens with their unique point of view: you’ll see our students and chefs in action, be introduced to cutting-edge pastry technology, and have a chance to admire beautiful chocolate showpieces and exquistely decorated cakes!  After a reception of freshly baked treats and homemade jam, the chefs will show you how to make an assortment of classic French pastries: chocolate candies, madelines, tuiles, sorbet, and more!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate

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The French Pastry School of Kennedy-King College at City Colleges of Chicago

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

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

Department Email

Admissions
admissions@frenchpastryschool.com
Financial Options
financialoptions@frenchpastryschool.com
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marketing@frenchpastryschool.com
General Questions
info@frenchpastryschool.com

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