Bake Twentyfive: Jacquy Pfeiffer

Chef Jacquy Pfeiffer, president and founder of the esteemed French Pastry School in Chicago, says that “a lifetime is not long enough to learn pastry. One always needs to keep working on mastering this ever-changing craft. That’s what makes pastry so fascinating; it’s a never-ending story.”

Pfeiffer’s exceptional career began with an apprenticeship in Alsace, France, 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 his notable achievements include working with 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.

These experiences led 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.

In 1995, Pfeiffer and 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. Pfeiffer is presently the Academic Dean for Student Affairs.

Highlights of his illustrious career include first place at the first National Chocolate Competition, Masters of Chocolate in 1995, and the bronze medal with the US team at the Coupe du Monde de la Pâtisserie in Lyon, France. In 1996, he won first prize for presentation and second prize overall for his masterpiece, Lore of Flight, at the World Chocolate Masters in Paris.

A year later, Pfeiffer won the silver medal with the US team at the Coupe du Monde de la Pâtisserie in Lyon. In 2000, he won won the National Pastry Championship in Beaver Creek, Colorado.

In 2004, Pfeiffer was inducted to the Hall of Fame by the Oklahoma State Sugar Art Society and was named Pastry Chef of the Year at the World Pastry Forum in Las Vegas. Pfeiffer was featured in the “Kings of Pastry” documentary directed by internationally acclaimed filmmakers DA Pennebaker and Chris Hegedus. In 2010, he was awarded the Medallion of Excellence for superior service to the foodservice education industry from the Foodservice Educators Network International.

He coached the winning team at the 2011 National Pastry Championship. The team went on to earn first place in Dégustation and second place overall for Team USA in the 2012 World Pastry Championship.

Pfeiffer was named Chevalier de l’Ordre des Palmes Academiques (Knight of the Order of Academic Palms) by the French Government in 2012, and a year later received the Lifetime Achievement Award from the Fine Chocolate Industry Association.