Guest Speaker: Pastry Dreams
12 November 2014
Armed with a degree in business, Katie Veile decided not to let her student loans stand in the way of pursuing her lifelong passion at The French Pastry School.
For the Love of Chocolate Foundation provides scholarships for qualified students in the specialized training of the pastry arts in the full-time programs taught by The French Pastry School of Kennedy-King College at City Colleges of Chicago.
The goal of the scholarships is to encourage and assist aspiring students, career changers and culinary-career professionals to advance their knowledge of the pastry arts. The program is specifically geared toward individuals who are in need of financial assistance. The French Pastry School’s full-time programs not only train students in the art of pastry, but also educate them about the pastry profession.
The school was founded by Chefs Jacquy Pfeiffer and Sébastien Canonne, MOF, in 1995 as a resource for intensive pastry education. Today it is often referred to as the premier pastry school in the world. The French Pastry School offers certificates in Professional Baking and Pastry Arts (24 weeks), Professional Cake Decorating and Baking (16 weeks) and Artisanal Bread Baking (eight weeks).
Following is an interview with 2014 scholarship recipient Katie Veile, conducted by The French Pastry School:
FPS: What was your background previous to pastry, and what led you to pursue a pastry education?
Veile: I have a BA in Business Administration with an emphasis in International Business from Lindenwood University [St. Charles, Mo.], where I was also a student athlete. After graduation I spent my time in retail management. I was an avid baker and always dreamed of pursuing a career in pastry. I finally decided to not let my current student loans stand in the way of my dreams. I took a leap of faith and fell in love with The French Pastry School.
FPS: What has been the most surprising or eye-opening moment for you in the program so far?
Veile:I honestly loved everything about the program. Every day was new and exciting. I was happy to be learning, and my chef instructors were phenomenal. The program was everything I imagined it to be, but I wish the program was a few weeks longer.
FPS: What are your plans following graduation?
Veile:I am seeing where pastry takes me. I'm new to this journey, and it has all been really exciting so far. [Editor’s note: Veile took advantage of “an unbelievable internship opportunity” that began in August.
FPS: Where do you see yourself in five years? Where do you hope to be?
Veile: In five years I hope to have my own cake studio. If not, then I hope to continue to be challenged and learn all I can about pastry.
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?
Veile: The French Pastry School really set the foundation to my career in pastry, and for that I am forever grateful. I will look back with happy memories of being in the kitchen learning with talented peers and chef mentors. I hope to never lose the drive and to remember: Practice, practice, practice!
SAVE THE DATE:For the Love of Chocolate Scholarship Foundation will hold its 10th-annual black-tie fundraising gala on Feb. 28, 2015, at The Union League Club of Chicago. (This is the weekend following CAFÉ’s third-annual Deans and Directors Retreat at Kendall College in Chicago.) All ticket proceeds will go to funding future scholarships.
For more information on For the Love of Chocolate Scholarship Foundation and 2015 gala, visit www.fortheloveofchocolatefoundation.org. For more information on The French Pastry School, visit www.frenchpastryschool.com.