Mayor Richard M. Daley joins Chef Jacquy Pfeiffer, Founder & Dean of Student Affairs, French Pastry School; Chef Sebastien Cannone, Founder & Academic Dean for Faculty and Programs, French Pastry School; and Cheryl Hyman, Chancellor, City Colleges of Chicago for the official inauguration of the expanded facilities at The French Pastry School at City Colleges of Chicago.
“We are so glad that internationally acclaimed chefs Jacquy Pfeiffer and Sebastien Canonne established The French Pastry School in Chicago and at the City Colleges of Chicago,” said Mayor Daley. “I, like all of you, share a passion for the culinary arts and I’m proud that the school instructs over one thousand students and pastry professionals in hands-on classes each year and offers three main programs.”
The expansion includes an additional 11,000 square feet including a hands-on teaching kitchen, two theater-style kitchens, a research and development center, and administrative offices.
With this addition, The French Pastry School will double in size fulfilling the rising demand for specialized instruction in the pastry field.
It is The French Pastry School’s mission to pursue excellence and provide the best expert education in all areas of pastry for its students.
The expansion will facilitate the additional space needed to accommodate more students for the existing programs, L’Art de la Pâtisserie, The Professional Pastry and Baking Program, a 24-week certificate program; the Continuing Education courses, 3- to 5-day courses for professionals and food enthusiasts; and the brand new L’Art du Gâteau – The Professional Cake Decorating and Baking Program beginning August 30, 2010.
Immediately following the ribbon cutting ceremony the Mayor joined a reception celebrating the upcoming edition of Cap’Recette, an international culinary periodical which focuses on high profile chefs of a particular city.
For the first time, Chicago has been selected to represent the United States in Cap’Recette. This prominent magazine is published twice a year by Cap’Fruit, the French company providing the highest quality fruit purées to chefs all over the world. The publication covers recipes and interviews from the greatest chefs around the world. The French Pastry School was chosen as the primary contributor solely for our growing international reputation for excellence with their programs taught at City Colleges of Chicago, and we they be joined by some of the best chefs in the city.
“As you all know, Chicago is home to a great number of innovative chefs, restaurateurs and food producers who provide a palette of extraordinary tastes,” Mayor Daley. “They are true artists who have helped enhance our city’s reputation in the food and wine industry, and as a result, have brought thousands of hungry visitors here. I want to thank Cap’Fruit, the publishers of Cap’Recette magazine, for selecting Chicago to represent the United States in its next issue.”
Cap’Recette is published in four languages and distributed worldwide to all the major leaders of the hospitality business. The reception on Monday will be held to honor this upcoming edition, and all participating chefs will showcase their Chicago establishment to the press and invited guests. Past celebrations have been held in Paris, France, Gijon, Spain, London, England, and now in the United States in our great city of Chicago.
About The French Pastry School
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 and Academic Deans, 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 Master Baker Jonathan Dendauw, Pastry World Champion Dimitri Fayard, Della Gossett, Pastry World Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Laura Ragano, Kristen Ryan, Master Cake Artist Mark Seaman, and World Baking Champion Pierre Zimmermann.
The French Pastry School offers the rare opportunity for students to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Students’ skills are finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our programs are ideal for anyone from the career changer to the professional to the novice. For more information, please visit www.frenchpastryschool.com.