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From 1995 to 2020, chefs Sébastien Canonne and fellow master pastry chef Jacquy Pfeiffer founded and operated the French Pastry School in Chicago, Illinois, a vocational secondary school to teach traditional French pastry making. [7] It was the only school in the United States dedicated entirely to the art of pastry. [8] [9]
Antonio Bachour (1975 in Rio Grande, Puerto Rico) is a Puerto Rican pastry chef. [1] In 2011, he was named one of the ten best pastry chefs in America, and subsequently won the 2012 Zest Award for Baking & Pastry Innovator after having been nominated for the 2011 award. [2] [3] [4] Zagat has described him as a "confection master". [5]
The school was founded in 1995 by master pastry chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F. [1] [3] Pfeiffer and Canonne met in Chicago in 1992, where they discussed the lack of a serious pastry school in the US. [1] They formed the school in order to teach traditional French pastry making, based on the European master-apprentice model ...
The French Pastry School was founded in Chicago, Illinois, in 1995 by Pfeiffer and fellow master pastry chef Sébastien Canonne. The vocational secondary school was founded to teach traditional French pastry-making. [14] It is the only school in the United States dedicated entirely to teaching pastry.
The college offers four majors: Culinary Arts, Restaurant Management, Pastry Arts, and Hotel Management. The majors are offered at the Associate's and Bachelor's degree levels. [1] All Culinary and Pastry students in the associate degree participate in a week-long gastronomic tour of France.
The name was adopted by a French culinary magazine, La Cuisinière Cordon Bleu, founded by Marthe Distel in the late 19th century. [2] The magazine began offering lessons by some of the best chefs in France. The magazine developed into the original Le Cordon Bleu that Distel and Henri-Paul Pellaprat established in 1895 in Paris, France. [2]
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