Press release: Pastry Graduates Celebrated for Their Achievements | The French Pastry School

Press release: Pastry Graduates Celebrated for Their Achievements

Pastry Graduates Celebrated for Their Achievements
The French Pastry School |
June 10, 2010
Alumni Honored at The French Pastry School at City Colleges Of Chicago

Chicago, Illinois (June 9, 2010) – The French Pastry School showcased their many alumni on Monday, May 24th at a celebration held in their honor at the school. Many graduates have gone on to open their own businesses or work at premier pastry establishments for top chefs since completing their education. Guest speakers at the event including City Colleges of Chicago Chancellor Cheryl Hyman, French Pastry School alumni Brady Braden of B True Bakery, Dr. Marie Donovan, Associate Professor of Education at DePaul University and Voluntary Advisor to the Deans of The French Pastry School, Co-Founders and Academic Deans of The French Pastry School Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F. noted the excellence and unique qualities that make the programs at The French Pastry School exemplary models of education, enabling its students to successfully pursue their goals in the pastry industry.

Several alumni have recently earned accolades, including Rieko Wada, owner of Chocolatines who featured her wares at the most recent Grammy and Academy Awards ceremonies. Owners of Bakin' & Eggs, Gina Hartwig (alumna) and Bob Hartwig (former Chef Instructor at The French Pastry School) were awarded the Best New Bakery “EatOut” award from TimeOut Chicago. Patrick Fahy, Pastry Chef at Blackbird/Avec Restaurants also received an “EatOut” award being named Best New Pastry Chef.

Alumni present at the event included Owner/Pastry Chef Sarah Levy, recently named one of the “Top 10 Great Candy Stores Across the USA” by USA Today and Pastry Chef Gillian Morrow of Sarah’s Pastries and Candies. Jennifer Templeton, Pastry Chef at Julius Meinl, a sponsor of the school, was there offering coffee products of Julius Meinl. Dayle Shapiro, a graduate and supporter of For the Love of Chocolate Scholarship Foundation, also attended. Flora Lazar of Flora’s Confections was present. Lazar also co-produced the documentary, Kings of Pastry.

Alumnus Brady Braden, owner of B True Bakery, addressed the guests paying homage to the education he received at The French Pastry School, describing the courage, enthusiasm, practical information, and business insight his instructors imparted. Braden graduated from The French Pastry School in December, 2008 and opened his business four months later. “They not only support local businesses by graduating efficient, knowledgeable students,” said Braden, “but also build the local economy by helping their graduates find the resources they need to open their own businesses in Chicago, and beyond.”

Honored guests who addressed the 250 attendees also included Chancellor of City Colleges of Chicago, Cheryl Hyman, who welcomed all present and offered congratulations to the alumni for their achievements. She spoke about the importance of commitment and passion: “It is quite clear why the school enjoys an international reputation for its unique dedication to the art of pastry making,” said Chancellor Hyman. “It is truly one of Chicago’s treasures.”

Dr. Marie Donovan, Associate Professor of Education at DePaul University and Voluntary Advisor to the Deans of The French Pastry School also shared remarks. Dr. Donovan noted how the excellence of The French Pastry School’s programs is “evident in each and every corner of its operation – the quality of ingredients and equipment used in the teaching kitchens; the high standards the chef instructors hold not only for students but for themselves; and the joy as well as fulfillment the graduates express for their experiences that launched them fully prepared for new career directions.”

Alumni, future students, colleagues, and friends of The French Pastry School look forward to the completion of the School’s expansion which will house teaching kitchens and facilities designated for the new L’Art du Gâteau, The Professional Cake Decorating & Baking Program beginning August 30, 2010. The space will also be used for their famous annual “For the Love of Chocolate” Scholarship Fundraiser on February 5, 2011.

About The French Pastry School
The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders and Academic Deans, Chefs Jacquy Pfeiffer, and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Master Baker Jonathan Dendauw, Pastry World Champion Dimitri Fayard, Della Gossett, Pastry World Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Laura Ragano, Kristen Ryan, Master Cake Artist Mark Seaman, and World Baking Champion Pierre Zimmermann.

The French Pastry School offers the rare opportunity for students to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Students’ skills are finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our programs are ideal for anyone from the career changer to the professional to the novice. For more information on The French Pastry School, please visit www.frenchpastryschool.com.

 

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For more information on The French Pastry School please visit www.frenchpastryschool.com or contact
Anne Kauffmann
The French Pastry School
312.726.2419 ext.207
akauffmann@frenchpastryschool.com
www.frenchpastryschool.com