Graduates of The French Pastry School Embark on New Careers in Pastry

July 6, 2009 - PRLog -- 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 June 19th at The Union League Club of Chicago, recently named the number one private city club in the United States in 2009. Students, faculty and staff of The French Pastry School were honored to have guest speakers, Camilla Nielsen, former President of Nielsen-Massey Vanillas, and Dr. Wayne Watson, Chancellor of City Colleges of Chicago speak at the ceremony.

Camilla Nielsen, former President of Nielsen-Massey Vanillas, one of the school’s sponsors that provides high-quality vanilla products to the school, addressed the graduates with words of advice reflecting on her many years as president of a successful family-owned, century-old international business. Since 1998, Dr. Watson has served as Chancellor of City Colleges of Chicago, one of the largest urban community colleges in the nation with over 115,000 students. His support of The French Pastry School, which joined the City Colleges community in 1999, has enabled the school to become what it is today – one of the most successful and highly sought-after schools for pastry and baking in the world.

Dr. Watson, who will be retiring this year from his position at City Colleges, referred to The French Pastry School as a “Chicago landmark,” and offered words of advice and encouragement to the graduates.  Dr. Watson has been named the next President of Chicago State University beginning in the fall of this year.

Following the ceremony, students, staff and guests proceeded to The French Pastry School just down the street from The Union League Club where all partook in the pastry creations representing a culmination of the students’ six months of intensive training.

“We’re always impressed by what our students can accomplish in just six months,” said co-owner and co-founder of The French Pastry School, Chef Jacquy Pfeiffer, “and it’s really gratifying to see how surprised they are themselves at what they’re able to do every day.”

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 new alumni include the leading hotels of the world, such as the The Ritz-Carlton, The Peninsula, and Four Seasons Hotels & Resorts; the best restaurants like Charlie Trotter's, and The French Laundry; and high-end bakeries such as Payard in New York, and Jean Philippe Pâtisserie in Las Vegas.

The French Pastry School will welcome a new group of students to L’Art de la Pâtisserie program on July 6, 2009 when 72 new students will begin 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.

The French Pastry School, founded by Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., offers the best possible pastry instruction taught by master pastry chefs who have attained the highest achievements in their craft. Our programs are ideal for anyone interested in pastry from the career changer to the professional to the novice. For more information visit www.frenchpastryschool.com.  


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

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The French Pastry School offers the opportunity to learn the art of pastry in an intimate setting, mentored by masters. Our students’ skills are finely honed through hands-on practice and exposure to the best pastry techniques, tools, and ingredients.