Jacquy Pfeiffer embodies the French pastry chef’s persona with style and grace and shares his many career choices and experiences across the world. From his native Alsace to Chicago via California, Saudi Arabia, the Sultanate of Brunei and Hong Kong, Jacquy has brought his pastry magic to the many places he has worked. He explains how he started as a young apprentice in the Alsace region and the importance of hard work, a strong sense of perfectionism and a good dose of humility when it comes to creating his signature pastries. He also describes the artistry and creative focus needed to become a sought-after pastry chef. Jacquy has shared his pastry passion with many and has co-authored several books. In addition, he created a pastry school in Chicago with Chef Sébastien Canonne, where they trained thousands of professional pastry chefs.
Baking is Jacquy’s passion. He comes from a long lineage of family bakers. He started learning the craft like many do, at a young age, in his father’s kitchen. This is where he learned that when you can make a beautiful croissant or a baguette, you bring joy and happiness to others.
What drives Jacquy is not just to be the best at his craft, but also to share his passion with others. Twenty-five years ago, he co-founded The French Pastry School in Chicago with Chef Sébastien Canonne. He is happy that all the pastry chefs they have trained can, in turn, bring joy and happiness to many more people.
More recently, they have taken their 25 years of instructional knowledge and have put it into an online, on-demand, educational format that allows both enthusiasts and professionals to build on their knowledge in Baking and Pastry Arts. This is available through The Butter Book (www.thebutterbook.com) which offers an on demand online education as well as their partnership with Rouxbe (www.rouxbe.com) which offers a wide range of educational programs in Pastries and Breads.
Jacquy Pfeiffer embodies the French pastry chef’s persona with style and grace and shares his many career choices and experiences across the world. From his native Alsace to Chicago via California, Saudi Arabia, the Sultanate of Brunei and Hong Kong, Jacquy has brought his pastry magic to the many places he has worked. He explains how he started as a young apprentice in the Alsace region and the importance of hard work, a strong sense of perfectionism and a good dose of humility when it comes to creating his signature pastries. He also describes the artistry and creative focus needed to become a sought-after pastry chef. Jacquy has shared his pastry passion with many and has co-authored several books. In addition, he created a pastry school in Chicago with Chef Sébastien Canonne, where they trained thousands of professional pastry chefs.
Baking is Jacquy’s passion. He comes from a long lineage of family bakers. He started learning the craft like many do, at a young age, in his father’s kitchen. This is where he learned that when you can make a beautiful croissant or a baguette, you bring joy and happiness to others.
What drives Jacquy is not just to be the best at his craft, but also to share his passion with others. Twenty-five years ago, he co-founded The French Pastry School in Chicago with Chef Sébastien Canonne. He is happy that all the pastry chefs they have trained can, in turn, bring joy and happiness to many more people.
More recently, they have taken their 25 years of instructional knowledge and have put it into an online, on-demand, educational format that allows both enthusiasts and professionals to build on their knowledge in Baking and Pastry Arts. This is available through The Butter Book (www.thebutterbook.com) which offers an on demand online education as well as their partnership with Rouxbe (www.rouxbe.com) which offers a wide range of educational programs in Pastries and Breads.