On May 18 the French Pastry School of Chicago founders Sebastien Canonne, MOF, and Jacquy Pfeiffer announced plans to add 11,000 square feet to its campus in Chicago's Loop, doubling its size. The expansion will accommodate more students for the school's existing and new programs. The expansion includes a hands-on teaching kitchen, two theater-style kitchens, a research and development center and administrative offices.
(l to r) Jacquy Pfeiffer and Sebastien Canonne announce the expansion
The French Pastry School also unveiled its newest program: L'Art du Gateau-the Professional Cake Decorating and Baking Program, which will start Aug. 30, 2010. The 16-week, full-time certificate program will focus on all aspects of creating wedding, celebration and specialty cakes. In addition to hands-on cake construction, baking and decorating, students will study taste and texture profiles, gum paste, buttercream, piping and royal icing decorations. Master chef-instructors Canonne, Pfeiffer, Nicholas Lodge, John Kraus and Laura Ragano are among the instructors who will teach the program.
For more information, visit www.frenchpastryschool.com.
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