The art of french pastry phần 756
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Stars/Étoilesàla
Canelle,4.1,4.2
ABOUTTHE
FRENCHPASTRY
SCHOOL
TheFrenchPastrySchool
ofKennedy-KingCollegeat
CityCollegesofChicago
strivestoofferan
innovative,effective,
intensiveeducationin
whichstudentsare
equippedtoachieve
excellenceinthepastry,
baking,andconfectionary
arts.
Theschoolwasfounded
bychefsJacquyPfeiffer
andSébastienCanonne,
M.O.F,in1995asa
resourceforintensive
pastryeducation.Thefirst
sessionofthetwenty-fourweekprofessionalbaking
andpastryprogram,L’Art
delaPâtisserie,startedin
1999whenthechefs
movedintotheirfully
equipped,state-of-the-art
kitchensatCityCollegesof
Chicagodistrict
headquartersindowntown
Chicago.Theschooladded
itsspecializedsixteenweekcakedecoratingand
bakingprogram,L’Artdu
Gâteau,inAugust2010,
anditseight-week
artisanalbread-baking
course,L’Artdela
Boulangerie,inJune2011.
Studentstravelfromall
overtheworldtotake
theseprogramsatthe
FrenchPastrySchooland
short-termcontinuing
educationcoursesoffered
year-roundonavarietyof
subjects.Thetraditional
master-apprenticemethod
thattheFrenchPastry
Schoolusesasitsmodel—
