French Pastry School: What was your background previous to studying pastry and what led you to pursue an education in pastry?
My background previous to pursuing pastry was in office administration in higher education. While there were things I loved about my work, such as writing and editing, I was miserable sitting in front of a computer 7.75 hours a day – I needed to be working with my hands! My husband encouraged me to look into pastry school since I love to bake, so I did, applied for a scholarship from For the Love of Chocolate, attended The French Pastry School, and now I'm a real baker!
FPS: What are your plans following graduation?
I am currently looking for bakery, hotel, and restaurant jobs in Chicago.
FPS: Where do you see yourself in five years? Where do you hope to be?
I hope that in five years I will have some amazing pastry experience with some amazing pastry professionals under my belt. I also hope to have started or plan to start my own bakery alongside my husband by then, maybe outside of the Midwest.
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?
I have loved my pastry school experience, my classmates, and my chefs and will remember them forever! As the adage goes, "You'll never make the same error twice," so I will always remember the correct way to make pastry cream, how to cook chocolate mirror glaze (especially on an exam!), and how to elegantly plate a chiboust! I thank all of the scholarship’s supporters for the opportunity to be a part of such a fantastic school and fantastic program!