French Pastry School, Chicago ..or France?

[Eda de Leche]

Hi there,
I'm a student finishing up my B.Sc. Degree in Anthropology in Toronto. I currently have a cool job (archaeological fieldworker for a company that does contract work), but i'm weary about advancing in the field. I don't think i can handle the academic aspects of this field and i'm just not particularily motivated enough to make a career out of it. It was never something i even expected to be doing, and while working outdoors is great, to advance, you gotta do more academics.

ANYWAY, i've always loved cooking (ok, here comes the cliche part) and actually its the only thing i feel i have ever had a passion for. I think i need this kind of hands on work. i'd love to get rid of all the self-doubt that comes with doing something that others around me actually really LOVE doing (whereas i simply chose it out of a list of options).
So i'm considering incurring heavy debt and going into cooking in the somewhat near future...

I found out about the French Pastry school in Chicago doing a simple google search, and it looks good. Does anyone know how it rates or have any comments?
I saw this comment on another thread:

"The French Pastry School recently started teaching in conjunction with Washburn and I believe their program to be top notch. I have also heard that some of their students have been aprenticing at a few of our city's better restaurants (including Trotters). Maybe they are on the upturn."

Ideally, i want to work in restaurants, cafes, bakeries...and i like the idea that being self-employed in the future is a definate possibility.
I plan on maybe going to France/Europe after the 24 week program and finding work for a while, before returning to Canada.

Does all this sound viable?

Also, which schools are recommended in France?

PS_ chicago seems like a random choice for a Torontonian, but my mother just recently moved there, so why not spend 6 months closer to her if the school is decent

[mcheuk]

hi, Eda and everyone,

i've been thinking about studying for a pastry cert or diploma during the past 2 years. although i've got a master's degree in finance, i never feel completely satisfied with what i do at work. i am like Eda that i've always loved cooking (there are a lot more cooking and pastry books than finance books on my book shelf!), and decided that i must at least try to do this or i will regret it for the rest of my life, and finally i quitted my research job at a university about 2 months ago!

i prefer pastry because i love desserts and chocolates and i think it's more suitable for a female who is physically small (i'm only 5 feet tall ). i took an online 3-month chocolatier course last september and have been taking 1-day pastry course occasionally with local (hongkong) pastry chefs.

in the past, i always think that LCB in Paris is the place to go to, but it is too big of an investment at this initial stage. after talking to pastry chefs, researching and considering my financial situation, my 2 final choices came down to LCB in Ottawa and the French Pastry School. in the past week, i think i will apply for a basic pastry cert at LCB in Ottawa because it can give me more flexibility in terms of what i can do in the short term and long term. i want see what i can do with the basic cert first, and i can always continue for the higher level certificates in the future at LCB Ottawa or Paris if i need to. but well, if i am richer, and live in US or Canada, i would choose the French Pastry School...

Eda: good luck with your search!

[Tytitan]

Hey Eda...I'm a current student at The French Pastry School. All I can stay is...the school is amazing. You have chefs Jacquy Pfeiffer and Sebastien Canonne who are known throughout the world. Chef Sebastien not long ago received his MOF, Chef Jacquy was named Celebrity Pastry Chef of the year 2005 , and Chef John Kraus won the Chocolate Challenge award in Atlantic City and he has been named one of the Top 10 Pastry Chefs.

I know of one guy, in the morning stream, who's working at Trotter's right now...which is cool. A few others are working a couple well-known pastry shops around Chicago.

Just my 2 cents.

Best wishes with school

[Eda de Leche]

Thanks to you both! And Tytitan, that sounds pretty impressive.
Any other comments are still welcomed..