World Masters to Teach at The French Pastry School

Maggie Austin and Stephane Leroux, M.O.F., to Instruct Students for the First Time

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Feb 28, 2018, 09:43 ET

CHICAGO, Feb. 28, 2018 /PRNewswire/ -- The French Pastry School, of Kennedy-King College at City Colleges of Chicago, has added new master demonstrations from world-renowned chefs to its full-time Pastry and Baking (L'Art de la Pâtisserie) and Cake (L'Art du Gâteau) programs for 2018. Students will now also learn from visiting expert chefs who normally only teach Professional Continuing Education classes. They include Stephane Leroux, M.O.F. (French Master), Maggie Austin, Luc Baudin, Andres Lara, Christophe Morel, and Xavier Sterke.

Elegant chocolate floral sculpture by Chef Stephane Leroux, M.O.F. Leroux and many other renowned chefs will now conduct master demonstrations for FPS students in the full-time programs.

"The mission of The French Pastry School has always been to promote excellence. We do this by ensuring our students learn from the best including world champions, master bakers, and certified master sugar artists," says Chef Jacquy Pfeiffer, co-founder of the school.

For the current term, students will learn from Chef Austin and Chef Sterke. Chef Austin, a graduate of FPS' Cake program, is an internationally renowned cake artist who counts the White House, celebrities, and royalty as her clients. Chef Sterke is a master pastry chef, chocolatier, cookbook author, and a former French palace chef who has baked gluten- and lactose-free for over 20 years.

For the Fall term, students will learn from five additional world-renowned chefs. Chef Leroux, M.O.F., is considered the one of best pastry chefs and chocolatiers in the world. Chef Baudin studied at Les Compagnons du Devoir and opened La Mutinerie Patisserie. Chef Lara, a graduate of FPS, is a master pastry chef known for his innovative techniques from around the world. Chef Morel is a master chocolatier who took first place in chocolate at the Coupe du Monde de la Pâtisserie in 2005.

"With small classes and an 18-1 student-faculty ratio, students receive invaluable learning opportunities and personal interactions with world-class instructors," said Chef Sébastien Canonne, M.O.F., co-founder.

For more information, visit www.frenchpastryschool.com or contact us at [email protected].

The French Pastry School
Founded in 1995, The French Pastry School of Kennedy-King College at City Colleges of Chicago is the only major culinary school in North America dedicated to all things sweet and baked. FPS provides hands-on education taught entirely in state-of-the-art kitchens by world-renowned chefs. Co-founders, Sébastien Canonne, M.O.F., and Jacquy Pfeiffer, James Beard Award-winning author, are both recipients of the French Legion of Honour Award and were featured in the "Kings of Pastry" documentary.

SOURCE The French Pastry School