I recently toured the school's facilities with my daughter, who is interested in a career in pastry. We were recommended to this school by a well-known Chef...that we are acquainted with. Years ago...I was the ""head"" cake-decorator for a large grocery store...part of a chain. So...I have a little experience with pastry... all that aside. I was very impressed with the facilities, the curriculum...AND the staff of The French Pastry School. The facilities are up-to-date with ample equipment for the students to use during class. The teaching method is very hands-on. Daily, the students perform, in pairs, what was just demonstrated by the Chef(s). What is really most impressive...is the small class size...and close professional relationships between the Chefs and the students. Relationships that last far beyond the student's training. The depth of training here is excellent...question and answer times are encouraged. Professionalism and respect for the Craft are inspired through excelled teaching... Make an appointment to tour the facility . They'll answer all your questions and allow you to sit in on the classes.... Contact some of the alumni and ask more questions, I think, under even the closest scrutiny...you'll still be impressed...
Pros: ..simply the best pastry school in the midwest...
Cons: yes, you're going to pay a little more...but not too much
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