Nicole Mulroney

2009 Recipient of a scholarship by Art Smith

Nicole’s previous job in health care as a clinical lab technician in a microlab facilitated her being able to join The French Pastry School at City Colleges of Chicago. She enjoyed the work, but her company was forced to downsize. Nicole always baked in her free time, and decided January of 2009 was the time to go for something new and pursue her interest more seriously in L’Art de la Pâtisserie.

She loved her class and made new friends. Nicole "got to have fun for six hours every day" while continually discovering what she was capable of making, like wedding cakes which previously seemed like great, mysterious works of art to her. The

course unraveled the recipes and techniques that had seemed incredible. Her friends were equally impressed with what she accomplished. "They can’t believe a student can make that!"

Her experience at The French Pastry School helped Nicole believe in herself – from first applying to the school as a career changer to being accepted and receiving the scholarship. She had to practice "not letting doubt get in [her] way" and found new confidence through her education.

Nicole "[gets] to have fun for six hours every day" while continually discovering what she's capable of making.

Nicole’s openness to the many possibilities that awaited her following graduation allowed her to look at several different choices, knowing that the more experience she gained, the further she would progress toward her ultimate goals in pastry. She dreams about one day opening her own unique business, like a restaurant with high-quality appetizers and desserts.

Nicole feels that she received a great foundation and a well-rounded education. "They teach you about the real world too, like cost, production and business." She’s grateful that the chefs encouraged her to explore other things and be independent, to look into other sources and new ideas, and to pursue her goals. "It may seem hard in the process," but Nicole graduated the program feeling much more capable and equipped to follow her dreams.

After graduating, Nicole completed an internship at Le Flour Bakery, which is owned by fellow alumna, Nicole Bujewski. Nicole continues to work at Le Four part time.

Pauline Mannion

2009 Recipient of a scholarship sponsored by Irinox

Pauline comes from a food-oriented family. Her mother, originally from France, and father have owned a health food business for many years. Pauline’s interest was always in sweets, and she knew since she was very young that she wanted to be a pastry chef. Pauline enrolled in L’Art de la Pâtisserie at The French Pastry School at City Colleges of Chicago and moved to the windy city from Miami, Florida in January, 2009.

"Chef Sébastien told us that if you know the purpose of every ingredient, you can make anything. You just can’t guess in pastry, you have to be exact."

The education "exceeded [her] expectations in every way and was better than [she] imagined it could be." Her favorite part of the program, she said, was exam time. She liked the fast pace and more-hectic-than-usual atmosphere. She learned the great importance of organization, and that if everything is well organized and well planned, nothing should go wrong.  

Pauline greatly appreciated her instructors. "All of the chefs are really wonderful. The recipes are incredible." She was surprised to find that some of her favorite recipes were actually quite simple. She values having learned the technique and the science behind all the recipes. Pauline said she often had inspiration and ideas but lacked the proper tools and instruction to realize her ideas. "Chef Sébastien told us that if you know the purpose of every ingredient, you can make anything. You just can’t guess in pastry, you have to be exact." Using the best ingredients in the program was also great practice for her. "You hear people say that, ‘The French Pastry School uses the best ingredients,’ but they really do – every single thing is the best you can get!"

Following graduation, Pauline moved to San Francisco, California and accepted a full-time position at Quince Restaurant working for Pastry Chef Will Werner.

Laura Knapp

2009 Recipient of a scholarship sponsored by Plugrá European-Style Butter

Previously an event planner, Laura Knapp found she was not content with a desk job, but moreover, she loves to bake. Laura enrolled in L’Art de la Pâtisserie at The French Pastry School at City College of Chicago in January 2009. Throughout the 24 weeks of her education, Laura gained confidence, realizing how capable she is of recreating the recipes and techniques her Chef Instructors taught her, while at the same time being challenged. She encountered challenges every day, especially in things she hadn’t previously imagined, like using bottomless cake rings, or piping. "I have mental competitions with myself," said Laura, "and sometimes I win."

"With anything you do afterwards, whether it’s in chocolate or bread, you can do it because you have the foundation. I know this is why I went here."

Laura’s favorite topic in the 24-week program was bread. "I just want to make bread all day. It’s relatively simple: There are basically four main ingredients," she explained, "but you have to know how to shape it and ferment it and bake it – that makes one recipe totally different from another and shows you what a craft it is." Laura developed a real appreciation for this craft through the apprentice-style training, as well as a great appreciation for her teachers, "the best people in the business," she said, "and they’re right there, hands-on, in person! It’s like being in college and learning from the Pulitzer Prize winning professors instead of the TA’s."

She truly realized what a great foundation she received when Laura staged and worked with others outside school. "With anything you do afterwards, whether it’s in chocolate or bread, you can do it because you have the foundation. I know this is why I went here." Laura also formed strong bonds with her classmates and found that "everybody is happy here. Though we might have different final goals, we’re all driven to be the best in this industry. Once you have a focus, you can get even more focused. You discover a new passion you didn’t know you had. You have so much support, so much camaraderie."

Following graduation, Laura took a position as an Intern at The French Pastry School where she continues to work alongside her mentors every day. After gaining more experience in the field, she hopes to one day own her own business in a mid-size city. She imagines the creative freedom of having her own place will be rewarding, and aims to find a location that is not already turned on to French pastry. She wants "to be a big fish in a small pond." Originally from South Carolina, Laura wants to first expand on her experience, and is thinking about the northwest as her next move.

Sophia Evanoff
                                                            2009 Recipient of a scholarship sponsored by Barry Callebaut

Pastry was something that Sophia had always enjoyed doing, as well as being something that was challenging to her. Previous to enrolling in L'Art de la Pâtisserie at The French Pastry School at City Colleges of Chicago in January, 2009, she attended the University of Michigan and earned her Bachelor's degree in psychology. She also took pastry courses at Oakland Community College and came to The French Pastry School having some basic food, retail, and production knowledge.

"The six-month experience has given me a great foundation, and an understanding of what to expect in the industry."

Originally from Troy, Michigan, Sophia stayed in Chicago to after completing L'Art de la Pâtisserie and found work in candy and confectionery. Sophia said she had never made candy prior to the program and found this both the most challenging part of the program and the most fun. Sophia discovered that she enjoyed the precision in candy making. "Temperature and timing are so important. You have to be exact" or you have to do it over again, which she did, each time improving her skill and understanding of ingredients. With each new topic of pastry, baking, or confectionery Sophia approached in the 24-week program, she realized how much more she still had to learn.

The most important thing Sophia felt she gained in the program was discipline, a necessary quality to break all her old "bad habits". The six-month experience "gave [her] a great foundation, and an understanding of what to expect in the industry."  She acquired more complete knowledge of the product, a profound respect for her chef instructors, and the assurance that the chefs wanted her to get the most out of her experience.  

Chef Jacquy Pfeiffer, co-founder of The French Pastry School, left a big impression on Sophia. He paid "extremely close attention to everyone and was so honest with each student."  Sophia felt that he imparted essential and practical knowledge "that you're not going to find anywhere else." 

Sophia graduated from The French Pastry School in June, 2009 and is currently employed at Chocolate Potpourri in Glenview, Illinois.