Graduates of L’Art de la Pâtisserie, the 24-week Professional Pastry and Baking 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. 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. Following the ceremony, students, staff and guests proceeded to The French Pastry School, 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 The French Pastry School co-owner/co-founder and chef Jacquy Pfeiffer in a recent press release, “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.
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