The French Pastry School
Name of the school: The French Pastry School
Year of foundation: 1995
Brief history of the school: The French Pastry School was founded by Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F. in 1995 as a resource for intensive pastry education. The first session of the 24-week program, L’Art de la Pâtisserie, started in 1999 when the chefs moved their facilities from a studio on Grand Avenue to the fully-equipped, state of the art kitchens in the heart of downtown Chicago. The school added its specialized 16-week L’Art du Gâteau program to the course offerings in August 2010 and 8-week L’Art de la Boulangerie course in June 2011.
Location: 200 South Wacker Drive, LL-100, Chicago, Illinois 60606
Brief description of its pastry training program: The premier 24-week, hands-on, certificate program in pastry, baking, and confectionery arts education offers intensive instruction, advanced equipment, and top quality ingredients to our students. This intensive program is designed to meet the needs of students wishing to attain a broad and thorough foundation in the art of pastry and baking, from bread to chocolate to ice cream, and everything in between.
Other facilities: students’ accommodation, work experience, demonstrations, stores, published books…: Chef Jacquy Pfeiffer’s book, The Art of French Pastry will be released on December 3, 2013 and can be pre-ordered here.