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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.
He was the first pastry chef living in the United States to be awarded the honor. [7] 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]
He initially taught the gum paste section of a 24-week program at the French Pastry School, and in 2010 he joined the teaching team as a chef instructor for the 16-week L'Art du Gateau program (aimed specifically at those wishing to pursue a career in cake decorating and sugar artistry). For many years, Lodge was a judge, demonstrator and guest ...
Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
École Supérieure de Cuisine Française (ESCF - Higher School of French Cuisine at Ferrandi) is a professional training school located in central Paris.Established by The Paris Chamber of Commerce and Industry (CCIP), the school is part of École Grégoire-Ferrandi and specializes in training students for work in hospitality management and French cuisine.
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