The French Pastry School
The French Pastry School
226 West Jackson Boulevard
Suite 106
Chicago, IL 60606
226 West Jackson Boulevard
Suite 106
Chicago, IL 60606
Categories: Business & Voc/tech Schools, Cooking School, Elementary & Secondary Schools, Schools, Schools With Special Vocational Educ, Schools Cooking, Vocational Schools
The French Pastry School offers world-class pastry instruction geared toward our students' goals.
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, 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 World Pastry and Baking Champions.
The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts.
The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients.
Keywords: pastry, bread, chocolate, pastry school, pastry schools chicago, chicago pastry school, baking, cake, decorating, bread baking
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, 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 World Pastry and Baking Champions.
The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts.
The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients.
Keywords: pastry, bread, chocolate, pastry school, pastry schools chicago, chicago pastry school, baking, cake, decorating, bread baking
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Interview Q&A
How long have you been in business?
The school was founded in 1995 by Master Pastry Chefs Jacquy Pfeiffer, and Sébastien Canonne, M.O.F.
What is your primary product or service?
The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; L'Art de la Boulangerie, The Professional Bread Baking Program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. For more information, please visit our website, www.frenchpastryschool.com.
The school was founded in 1995 by Master Pastry Chefs Jacquy Pfeiffer, and Sébastien Canonne, M.O.F.
What is your primary product or service?
The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; L'Art de la Boulangerie, The Professional Bread Baking Program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. For more information, please visit our website, www.frenchpastryschool.com.
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