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The French Pastry School


As the only school in North America dedicated to all things sweet and baked, The French Pastry School of Kennedy-King College at City Colleges of Chicago provides hands-on education taught entirely in our state-of-the-art kitchens using the latest equipment and finest ingredients.  With small classes and a 1 to 18 faculty to student ratio, all the students receive individual attention and personal instruction from world-class chef instructors. 

The French Pastry School was founded in 1995 by Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to provide dedicated education to the arts of baking, cake, and bread.  Both Chefs Jacquy and Sebastien achieved excellence in their careers by learning from legendary artisans, working for royalty and prestigious establishments, and running kitchens in some of the finest institutions in the world.  They came together to open the school when they realized that it was very difficult to find trained pastry professionals.  Since it opened, the school has been the training ground for thousands of students who have gone on to open successful pastry shops and online businesses, to work in luxury hotels and restaurants, and to become recognized experts in the industry.

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