The French Pastry School: What was your background previous to pastry, and what led you to pursue a pastry education?
Elizabeth Molina: My background before pastry was culinary arts. I was more into savory foods. What got me into pastries was my grandma always would bake around the holidays and I always helped her.
FPS: What has been the most surprising or eye-opening moment for you so far in the program?
EM: The most eye opening moment was how the program was so different than I thought.
FPS: What are your plans following graduation?
EM: My plan for after graduation is to work in a bakery by my house in Elgin and hopefully one day have a catering business for cakes and cupcakes
FPS: Where do you see yourself in five years? Where do you hope to be?
EM: I see myself having a small catering company still in Illinois but not sure on the exact location.
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?
EM:I will remember the experience at The French Pastry School. All the chefs were amazing and taught you to understand why you do something a certain way not just to get it done.