The French Pastry School: What was your background previous to pastry, and what led you to pursue a pastry education?
Johanna Wyss: I've never known a reality where pastry wasn't the answer! It's all I've ever strived to do and I'm blessed to be able to professionally immerse myself in something I am passionate about.
FPS: What has been the most surprising or eye-opening moment for you so far in the program?
JW: The most eye opening part of the program was watching the time fly by! The four months of the program were so full of experiences, yet they slipped by so quickly.
FPS: What are your plans following graduation?
JW: After graduation I will continue to seek opportunities of all shapes and sizes to enrich myself as an artist and an individual. I will also continue to work and learn with the great team at Tinley Park's Creative Cakes.
FPS: Where do you see yourself in five years? Where do you hope to be?
JW: My ultimate goal for the future is to create a name for myself that allows me to focus on creating art-heavy specialty cakes. I'd love to think I'm setting myself up well enough to obtain this status in five years, or even ten.
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?
JW: My most fond and enduring memory of The French Pastry School will undoubtedly be the camaraderie and strong team work skills that my stream cultivated in such a short period of time. We went from a group of strangers to a crew of hardworking and supportive teammates in an instant. I wish every single kitchen could be like that.