Master Pastry Chef Jacquy Pfeiffer of The French Pastry School makes Pecan and Nespresso Ristretto Florentin Tuile, as demonstrated on CLTV. Chef Jacquy uses Nespresso ristretto coffee and Plugr European-Style butter. The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sbastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: LArt de la Ptisserie, a full-time 24-week pastry and baking certificate program; LArt du Gteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry.
