or Connect
ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › Choosing A Culinary School › French Pastry School in Chicago
New Posts  All Forums:Forum Nav:

French Pastry School in Chicago

post #1 of 4
Thread Starter 
I've heard great things about the French Pastry School in Chicago but have never talked to anyone who's attended. Has anyone here taken any of the programs, either the L'Art de la Pâtisserie or their other programs?

How intense is the school, how effective are the teachers, and did you walk away with what you felt was a solid foundation for your career? $24k isn't the most expensive pastry program to be sure, but it's a lot and I want to make sure my money is spent on a program that will set me up to work in a rigorous kitchen.

Gear mentioned in this thread:

post #2 of 4

hi Morphone, sorry for such a late reply. While I have not attended the FPC I have heard nothing but good things about the school and of course Jaquy Phifer (one of the founders) is an outstanding pastry chef. I agree with you it is expensive and if you have not worked in the industry I would suggest (as I do to all thinking about school) that you work at a pastry shop first then go to school just to get a feel for the business.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 4
Thread Starter 

Thanks, Nicko. I appreciate your reply. I've got some commercial baking experience from many years ago, and have been hoping to get back there ever since. My interest is in a program that will give me breadth but also spend enough time on each topic that it's engrained in the students - it seems that most programs are very short, four to six months, which isn't a lot of time. I'm hoping that the FPS might be the right place for me. Their program is right in at the six month mark, and still on the affordable side at under $25k.

post #4 of 4

I totally agree with you in fact I thought all of the courses at the CIA were nothing more than a boot camp really. Each course was 3 weeks and you just can't learn to bake bread in 3 weeks any more than you can learn to work a hot line in a restaurant in 3 weeks. Actually in the last semester of restaurant row you spend 7 days in the kitchen and 7 days in the dining room so total you get about 28 days behind the line of real working restaurants.

 

Definitely call the school and find out how long the classes are. 24 K is a sizable investment and with the cost of education now you really have to make sure you hit the mark and get your money's worth. It would be excellent to attend the school just to study under En-Ming Hsu and Jacquy Pfeiffer. Let me know how it goes for you.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Choosing A Culinary School

Gear mentioned in this thread:

ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › Choosing A Culinary School › French Pastry School in Chicago