Jacquy Pfeiffer & Scott Samuel - Sneak peek into The French Pastry School's new Cake Baking & Decorating Arts Course
The French Pastry School's NEW Cake Baking & Decorating Arts Course
About this Event
Join Chef Jacquy Pfeiffer, Chef Alissa Wallers, and Chef Scott Samuel for an introduction to Cake Baking & Decorating Arts and answer any questions you may have. This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home! We will review the key concepts presented in the course and discuss the recommended tools need to successfully create your own sculpted cottage cake as the capstone project.
About Jacquy Pfeiffer & Scott Samuel
Chef Jacquy Pfeiffer’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas.
In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.
Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health.
Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland.