Amanda Krause

2012 Recipient

French Pastry School: What was your background previous to studying pastry and what led you to pursue an education in pastry?


Amanda Krause: Before I decided to come to The French Pastry School, I was working at a Hilton Hotel. I wasn’t really sure where I was going with my life but I knew that “normal” college wasn’t for me. I wasn’t very good with typical school subjects but I knew I always loved baking. It was my hobby, and when I made something that looked and tasted great it was the best feeling in the world. Once I realized that this could become a career and that I had been awarded funding from For the Love of Chocolate, I knew that this is where I needed to go.


FPS: What was the most surprising or eye-opening moment for you so far in the program?


AK: The most surprising thing to me so far is how much we have learned! I’m amazed at how my entire mind set has changed. The way I think about, smell, and taste food is so much different now. Every day I learn so much, a new technique or a new recipe. The amount of knowledge I’ve gained just amazes me.


FPS: What are you doing currently in pastry?


AK: After graduation I will be working at Vanille Pâtisserie and continuing to pursue my desire to work in a luxury hotel.


FPS: Where do you see yourself in five years? Where do you hope to be?


AK In 5 years I see myself working in a hotel making pastry!


FPS: In the future, what will you look back on and remember most vividly about your time as a student at The French Pastry School?


AK: What I will remember most about The French Pastry School is all the Chefs! I will also remember different moments my class and I shared. The Chefs all really inspire me personally and so do my classmates.