Jacquy Pfeiffer and Sébastien Canonne, MOF, founded the French Pastry School in Chicago in 1985 in order to teach the methods they had learned apprenticing, studying and working in France and around the world.
Today, more than 1,000 students and professionals take courses at the school in one of four main programs: L'Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L'Art du Gâteau, a 16-week professional cake baking and decorating program; L'Art du la Boulangerie, on baking bread; and Continuing Education, three- to five-day classes held year-round for professionals and enthusiasts.
The faculty boasts several renowned chefs, including master baker Jonathan Dendauw, World Pastry Champion Dimitri Fayard, Della Gossett, Scott Green, World Pastry Champion En-Ming Hsu, Joshua Johnson, master cake artist Nicholas Lodge, Kristen Ryan, master cake artist Mark Seaman and World Baking Champion Pierre Zimmermann.
Sources:
» The French Pastry School website
» Thomalla, Andie. "Chicago's French Pastry School: Redefining Vocational Education." Gapers Block, July 9, 2010.