L'Art de la Pâtisserie Graduation Celebration

FOR IMMEDIATE RELEASE

Media Contact:
Anne Kauffmann
The French Pastry School
312.726.2419 ext.207
akauffmann@frenchpastryschool.com
www.frenchpastryschool.com

STUDENTS OF THE FRENCH PASTRY SCHOOL CONCLUDE THEIR TRAINING
Graduates Embark on New Careers in Pastry

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Chicago, Illinois (January 14, 2009) The newest group of graduates of L’Art de la Pâtisserie, The Professional Pastry and Baking 24-week program at The French Pastry School at City Colleges of Chicago celebrated with their chef instructors, friends, family, and fellow pastry trainees on December 18, 2009 at The Union League Club of Chicago. All present were honored to have guest speakers, Deidra Lewis, Interim Chancellor of Colleges of Chicago and Carrie Nahabedian, Executive Chef and co-owner of NAHA Restaurant in Chicago speak at the ceremony.

Click to enlarge

Interim Chancellor Deidra Lewis gave words of encouragement to the students, and offered praise to The French Pastry School. Associated with the City Colleges since 1976, Lewis previously held the role as Executive Vice Chancellor for the City Colleges of Chicago, Associate Vice Chancellor for Academic Support and Student Services, Dean of Continuing Education, and many other significant leadership positions.

Chef Carrie Nahabedian shared her wisdom and advice as a leading national figure in the culinary field. “It’s up to you to preserve the craft [of pastry],” counseled Chef Nahabedian. “Protect everything you have learned; be true to what you have learned, because you learned from the best.” Chef Nahabedian was inducted into the Chicago Chefs Hall of Fame this year and won the James Beard Best Chef Great Lakes award in 2008 for her work with her ten-year old restaurant, NAHA. Recently, Mayor Daley proclaimed September 22, 2009 "Chef Carrie Nahabedian Day in Chicago."

Following the ceremony, students, staff and guests proceeded to The French Pastry School located on Jackson Boulevard just a few blocks from The Union League Club. All partook in the pastries, breads, plated desserts, candies, and more that represented a culmination of the students’ six months of intensive training.

“We are very proud of our students and all they’ve accomplished this term,” said Co-Founder / Academic Dean for Student Affairs of The French Pastry School at City Colleges of Chicago, Chef Jacquy Pfeiffer. “Their talents combined with their education, hard work, and commitment will take them wherever they wish to go in this field.”

Many of the recent graduates, most of whom are new to the pastry industry, will stay in Chicago to work in high-end restaurants and pastry kitchens while others will travel across the United States. Some establishments employing The French Pastry School’s alumni include the leading hotels of the world, such as the The Ritz-Carlton, The Peninsula, and Four Seasons Hotels & Resorts; and the best restaurants like Charlie Trotters, and Per Se. Other graduates have plans to open their own businesses.

(left) Students who completed the 24-week program. (right) Graduate Nida Ahmed with Chefs Jacquy and Sébastien.

(left) The grand buffet at The French Pastry School’s graduation celebration.
(right) Chef John Kraus, who was honored at the graduation ceremony for his 10 years of dedicated service as Chef Instructor, with Graduate Ivy Klarisse Jospeh, an international student from the Philippines.

The French Pastry School welcomed a new group of students to L’Art de la Pâtisserie program on January 4, 2010 when 72 new students began their 24-week pastry endeavor. Scheduled to start in the fall of 2010 is another new full-time program, L’Art du Gâteau, a full-time 16-week program focusing solely on the art of cake. Also offered year-round are three- to five-day Continuing Education classes for pastry professionals and food enthusiasts.

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Download press release

Media Contact:
Anne Kauffmann
The French Pastry School
312.726.2419 ext.207
akauffmann@frenchpastryschool.com

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Click to enlarge Pistachio and chocolate flavored macarons, part of the graduates’ final buffet. Interim Chancellor of City Colleges of Chicago, Deidra Lewis, guest speaker at the graduation ceremony. Chef Carrie Nahabedian, Executive Chef and co-owner of NAHA addresses the graduates and guests. Engraved rolling pins, a gift for those students who graduated with honors as well as the graduating Student Interns, presented to them on the morning of December 18, 2009. Maggie Fahey addresses her fellow graduates of L’Art de la Pâtisserie at The Union League Club of Chicago. A sugar sculpture by the graduating students of The French Pastry School. This sculpture represents some of the techniques learned in the sugar work portion of the 24-week pastry and baking program. Chef John Kraus, with The French Pastry School since 1999, was presented with an engraved copper pot thanking him for his years of commitment to the school. Chef John has moved to Minneapolis to open his own business, and remains an ambassador and adjunct Chef Instructor.	L'Art de la Pâtisserie Graduation Celebration FOR IMMEDIATE RELEASE Media Contact: Anne Kauffmann The French Pastry School 312.726.2419 ext.207 akauffmann@frenchpastryschool.com www.frenchpastryschool.com STUDENTS OF THE FRENCH PASTRY SCHOOL CONCLUDE THEIR TRAINING Graduates Embark on New Careers in Pastry Download press release Chicago, Illinois (January 14, 2009) The newest group of graduates of L’Art de la Pâtisserie, The Professional Pastry and Baking 24-week program at The French Pastry School at City Colleges of Chicago celebrated with their chef instructors, friends, family, and fellow pastry trainees on December 18, 2009 at The Union League Club of Chicago. All present were honored to have guest speakers, Deidra Lewis, Interim Chancellor of Colleges of Chicago and Carrie Nahabedian, Executive Chef and co-owner of NAHA Restaurant in Chicago speak at the ceremony. Click to enlarge Interim Chancellor Deidra Lewis gave words of encouragement to the students, and offered praise to The French Pastry School. Associated with the City Colleges since 1976, Lewis previously held the role as Executive Vice Chancellor for the City Colleges of Chicago, Associate Vice Chancellor for Academic Support and Student Services, Dean of Continuing Education, and many other significant leadership positions. Chef Carrie Nahabedian shared her wisdom and advice as a leading national figure in the culinary field. “It’s up to you to preserve the craft [of pastry],” counseled Chef Nahabedian. “Protect everything you have learned; be true to what you have learned, because you learned from the best.” Chef Nahabedian was inducted into the Chicago Chefs Hall of Fame this year and won the James Beard Best Chef Great Lakes award in 2008 for her work with her ten-year old restaurant, NAHA. Recently, Mayor Daley proclaimed September 22, 2009 "Chef Carrie Nahabedian Day in Chicago." Following the ceremony, students, staff and guests proceeded to The French Pastry School located on Jackson Boulevard just a few blocks from The Union League Club. All partook in the pastries, breads, plated desserts, candies, and more that represented a culmination of the students’ six months of intensive training. “We are very proud of our students and all they’ve accomplished this term,” said Co-Founder / Academic Dean for Student Affairs of The French Pastry School at City Colleges of Chicago, Chef Jacquy Pfeiffer. “Their talents combined with their education, hard work, and commitment will take them wherever they wish to go in this field.” Many of the recent graduates, most of whom are new to the pastry industry, will stay in Chicago to work in high-end restaurants and pastry kitchens while others will travel across the United States. Some establishments employing The French Pastry School’s alumni include the leading hotels of the world, such as the The Ritz-Carlton, The Peninsula, and Four Seasons Hotels & Resorts; and the best restaurants like Charlie Trotters, and Per Se. Other graduates have plans to open their own businesses. (left) Students who completed the 24-week program. (right) Graduate Nida Ahmed with Chefs Jacquy and Sébastien. (left) The grand buffet at The French Pastry School’s graduation celebration. (right) Chef John Kraus, who was honored at the graduation ceremony for his 10 years of dedicated service as Chef Instructor, with Graduate Ivy Klarisse Jospeh, an international student from the Philippines. The French Pastry School welcomed a new group of students to L’Art de la Pâtisserie program on January 4, 2010 when 72 new students began their 24-week pastry endeavor. Scheduled to start in the fall of 2010 is another new full-time program, L’Art du Gâteau, a full-time 16-week program focusing solely on the art of cake. Also offered year-round are three- to five-day Continuing Education classes for pastry professionals and food enthusiasts. # # # Download press release Media Contact: Anne Kauffmann The French Pastry School 312.726.2419 ext.207 akauffmann@frenchpastryschool.com Return to 2010 School Happenings 2009 School Happenings 2008 School Happenings 2007 School Happenings 2006 School Happenings 2005 School Happenings