The French Pastry School adds instructor

Pastry chef Joshua Johnson

The French Pastry School of Chicago added pastry chef Joshua Johnson to its faculty as a chef-instructor, where he will teach in the school's 24-week certificate program, L'Art de la Pâtisserie, starting in January 2010. He will teach the chocolate theory, technique and confectionery part of the program and will teach in the Continuing Education program.

Before joining The French Pastry School, Johnson co-founded and co-owned Cocoa Bean Fine Desserts in Geneva, Ill., for several years. He worked for several years at the Ritz-Carlton Four Seasons Hotel in Chicago with French Pastry School co-founder Sébastien Canonne, MOF, In 2003, he helped Canonne prepare for the Meilleur Ouvrier de France (Best Craftsman in France) competition. Canonne was awarded the title in 2004. He also has worked at François Payard's patisserie, Payard in New York City.