The French Pastry School: What is your background previous to attending The French Pastry School and what led you to pursue a pastry education?
Prior to my decision to go into pastry I was in cosmetology. I realized this was not what I really wanted to do. I decided cake was my interest so I enrolled in The French Pastry School and I was awarded the For the Love of Chocolate Scholarship.
FPS: What has been the most surprising or eye-opening moment for you so far in the Program?
The chefs were so talented in the field, yet able to relate so well with students. They shared great tips in what they learned over the years in pastry.
FPS: What are your plans following graduation?
I plan to start a specialty cake business.
FPS: Where do you see yourself in five years? Where do you hope to be?
I hope in 5 years, I will have a storefront and consistent clientele to maintain my own business.
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.
I will remember the new friends I made in school and the trip to the Nielsen-Massey
Vanillas production facility in Waukegan. I will also value having Chef Sébastien Canonne, M.O.F. as our teacher for the petit fours class. It was great to have on the founders of the school as our instructor.