Angela Buck

2014 Recipient

The French Pastry School: What was your background previous to pastry, and what led you to pursue a pastry education?

Angela Buck: Before attending The French Pastry School, I attended the University of Washington in Seattle, where I lived for the past seven years.  While pursuing my undergraduate degree I began baking at a local cafe.  I loved baking and cooking from a young age and leapt at the opportunity to start baking professionally.  After I graduated from the University of Washington with a Bachelor of Arts Degree in Anthropology and a Minor in French, I continued baking professionally at several local bakeries.  After four years of work in the field, my passion for pastry and baking had not subsided so I decided to commit myself to furthering my culinary education.  That excitement to learn and improve my craft brought me to Chicago and The French Pastry School.

FPS: What has been the most surprising or eye-opening moment for you so far in the program?

AB: One of the most eye-opening experiences for me came from looking back at what I created during the past six months.  With the help of the chefs I was able to execute recipes and build products that I wouldn't have even imagined myself producing a few years ago.  This has greatly increased my confidence and left me eager to see where my continued education takes me.

FPS: What are your plans following graduation?

AB: After graduation, I will be participating in the internship program at The French Pastry School for the next six months.  I am excited and honored to have been granted this opportunity to continue learning and to work more closely with the chefs.

FPS: Where do you see yourself in five years? Where do you hope to be?

AB: Upon finishing the internship program, I hope to find employment working in luxury hotels.  I would love the opportunity to travel as well and continue my education through my work.  Five years from now, with hard work, I hope to be able to call myself a pastry chef and to creatively contribute to the menu at my place of work.  Further down the line I would love to be the executive chef at a pâtisserie.

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?

AB: I think what I will remember the most from my time at The French Pastry School will be the people.  It's been amazing getting to learn from such talented chefs and as a direct result I feel that I have grown significantly in the past six months.  Additionally, I will look back fondly on the relationships I've formed with my classmates as well as the staff at The French Pastry School.  And, of course, I'll never forget all the delicious pastries, confections, and breads