The French Pastry School

H-E-B Bakery

Eli’s Cheesecake

Fritz Pastry

Organic Valley

Ruth and Phil’s Gourmet Ice Cream

Horseshoe Casino

Next Great Baker

Chef Christophe Toury | Jacques Torres Chocolate | June 2012

Thank you, Sebastian and Jacquy, for your warm welcome at the school and the amazing guided tour. Feeling the artisanal high end craft for the new generation of students with no details left behind. I would love to be an apprentice again in that fertile environment.

Desiree Robert | L’Art de la Pâtisserie ’11 | July 2012

A year ago, my life changed: it was the first day of class. I cannot believe how fast a year goes by. Thank you so much for giving me the opportunity to be part of The French Pastry School. I miss you all so much and I hope to see you soon, maybe this year!

Chicago Showcases France's Highest Ranking Chefs

Chicago, Illinois (July 5, 2012) – When the talent of over five hundred years of cumulative culinary experience assembles in one room at The French Pastry School of Kennedy-King College at City Colleges of Chicago, someone must be in for a treat. When that gathering lasts for two days moving from one Chicago institution to the next, it’s a sign that L’Académie Culinaire de France (The Culinary Academy of France, ACF) and Les Maîtres Cuisiniers de France (The Master Chefs of France, MCF) are in town for the annual conference of their North American Chapters.


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