Master Pastry Chef Jacquy Pfeiffer of The French Pastry School makes Pecan and Nespresso Ristretto Florentin Tuile, as demonstrated on CLTV. Chef Jacquy uses Nespresso ristretto coffee and Plugrá European-Style butter. The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, MOF, to uphold an exceptional educational facility for pastry and baking. The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: LArt de la Pâtisserie, a full-time 24-week pastry and baking certificate program; LArt du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry.
Sebastien Canonne, French Pastry School (2007)
40 Under 40: 2007 Co-owner and dean Sebastien Canonne has a lot to cover in a two-hour class on puff pastry dough and crème anglaise, most of which his students are not expecting. His first lesson: Don’t forget to put your wedding ring back on after making the dough. “They never believe you,” he says ruefully in a thick French accent.
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The Food Channel® attended the annual “For the Love of Chocolate” fundraiser at the French Pastry School in Chicago.
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April 1, 2011 By