It’s reasonably safe to assume that very few people in the world will turn down an offer to taste an eye-catching slice of raspberry cheesecake or a mouthwatering chocolate éclair. It’s also a given that the aroma of pastry inside any bakery is enough to challenge the will-power of even the staunchest dietary nutritionists.

The History of Desserts

For this we can thank the ancient Mediterranean Greeks. Food historians believe returning crusaders introduced the paper-thin and multi-layered baklava to Medieval Europe where the delicacies were an instant hit. The French and Italian chefs were credited with refining the art of making puff pastry during the Renaissance although it wasn’t until the 17th century that Antonin Careme elevated French pastry to an art form.

If your passion is to flutter around the kitchen every chance you get making fancy cakes, holiday cookies, cream puffs, or a crème Brule, or if you take great pride in the artistic presentation of your cake-decorating skills, perhaps you should consider developing your talent towards becoming a professional French pastry chef.

Pastry Schools

Internationally acclaimed French pastry schools can be found in most major cities of the United States such as New York, Chicago, Las Vegas, and Los Angeles. No experience is necessary to enroll. In fact, in one study, over half of the new students enrolled in pastry schools came from such diverse occupations as lawyers, actors, cooks, and policemen.

In addition, each school strives to limit the class size to between ten and eighteen students who will usually work in pairs. Following graduation, diplomas are awarded and in the more costly schools job placement assistance is also provided.