Established in 1995, The French Pastry School is owned and operated by internationally acclaimed pastry chefs Jacquy Pfeiffer and Sebastien Canonne. For more information about the school please visit www.frenchpastryschool.com.
Every weekday for 24 weeks Chefs Jacquy Pfeiffer, Sebastien Canonne and John Kraus mentor a small group through an experience that offers the rare opportunity to learn pastry in an intimate, hands-on setting. This program is called L'Art de la P?tisserie.
As in a traditional European artist-apprentice relationship, the chefs demonstrate, they explain, they tell stories of success and failure. The benefit to you is the quality of exposure to these chefs with their many years of experience all over the world and in many different settings. Chefs who have won countless competitions. Chefs who love to teach.
Classic French pastry methods are taught with an intense focus on contemporary aesthetics. Specialty techniques that will set your work apart from your peers are included in our regular program.
Chefs Jacquy, Sebastien and John build personal relationships with each of their students and offer in-depth assistance with career direction as the program nears the end. After you leave, the relationships continue as the chefs make phone calls and introductions, and provide counsel and advice.
At the end of your training, you will be so exquisitely prepared in your new craft that you can enter five-star, five-diamond kitchens under the finest chefs in the field. Others may start chocolate, wedding cake and catering businesses, and open distinctive bakeries and ice cream shops.
There are no background requirements to be a pastry chef. That fact is reflected in the diverse group that enters: some culinary experience; other half are career changers. You are lawyers, actors, cooks, police, students, bus drivers, chefs, consultants and housewives.
The French Pastry School is affiliated with the City Colleges of Chicago and is accredited by the Illinois Community College Board.
