With the simple goal of training much-needed pastry chefs, the French Pastry School was launched. Since its start, the School has become a mainstay of the culinary hub in Chicago.
In this episode, Chef Jacquy details his early interest in baking, followed by years of international culinary experience.
He also reveals what it was like being a central figure in the 2010 documentary Kings of Pastry. It followed Chef Jacquy through the grueling process of the Meilleurs Ouvriers de France – a nationwide skills-examination for the highest accolade in France.
Add to that a best-selling cookbook, “The Art of French Pastry,” and we had a lot to cover in a podcast. Please check out the links below.
Guests: Jacquy Pfeiffer
Host: Felix Bazgan