French Pastry School: What was your background previous to pastry?
Heidi Greco: Before pursuing my pastry education, I was a Pension Analyst. As I started to bake more at home, I thought about changing careers. Before starting the L’Art de la Pâtisserie program in July, 2010, I volunteered at a local bakery to make sure I was making the right decision. I loved every minute of it, and I knew that The French Pastry School was the place for me to get where I wanted to go: to excel in the pastry industry. The program fulfilled all of my expectations, and I was proud to learn from such great teachers.
FPS: What are your plans following graduation?
HG: I started working at two jobs before school ended. During the week, I work at Le Flour Bake Shop in Edison Park, with Chef and Owner, Nicole Bujewski, who also graduated from L’Art de la Pâtisserie at The French Pastry School. On Sundays and some afternoons during the week I work at Sweet Whimsy Pastry Shoppe [in Long Grove, Illinois] for Chef/Owner Joshua Baudin, who’s also an alumnus of The French Pastry School. I'm continuing to learn so much on the job while developing my own style in my spare time. It’s a great benefit to work for chefs who received the same education in pastry as I did; we’re working from the same foundation.
FPS: What will you remember most vividly about your time as a student at The French Pastry School?
HG: What I will remember most about The French Pastry School is the knowledge and dedication of the teachers. They were open and honest about their own careers and how we could learn and grow from it. I’m very grateful for that.
I have continued working at Le Flour Bake Shop in Edison Park and Sweet Whimsy in Long Grove since graduation, and I couldn't be happier!