Friday, September 19, 2008

Jonathan Dendauw Joins The French Pastry School

The French Pastry School today announced that Master Baker Jonathan Dendauw has been named Chef Instructor. Jonathan is thrilled to be able to share his knowledge and dedication to the art of Artisan bread making with the students of The French Pastry School.

"We are pleased to have Jonathan join The French Pastry School instructing team. Jonathan has shown a true passion and drive for the art of baking and pastry which the students are sure to benefit from." Jacquy Pfeiffer, Sébastien Canonne, M.O.F. of The French Pastry School.

Originally from a small town in Belgium, Dendauw's devotion to the art of pastry has taken him all across France and the United States. He and his family moved from Belgium to France at the age of six, and Dendauw began his baking apprenticeship 10 years later in Nimes through a centuries-old organization called the Compagnons du Devoir . Since the 12th century, this organization has connected young apprentices with experts in many different trades all across France and throughout the world. Most recently, the Compagnons took Dendauw to Cary, North Carolina to La Farm Bakery. At La Farm, Dendauw worked under Master Baker Lionel Vatinet who coached the United States Baking team to victory in the World Cup Baking Championship in 1999.

The French Pastry School is honored to welcome Jonathan to the chef instructing team. The students will truly benefit from his experience, talent, and dedication to the craft. He is delighted to be able to work alongside Master Pastry Chefs and Co-founders of The French Pastry School, Jacquy Pfeiffer and Sébastien Canonne, M.O.F. Jonathan will share his knowledge, skill and enthusiasm with his students while continuing his lifelong pursuit of excellence in the French pastry arts.

About The French Pastry School:
The French Pastry School's goal is to provide the very best educational experience in pastry while molding the best-prepared chefs entering the profession. Our programs are ideal for anyone interested in pastry, from the career changer to the professional to the novice.
The French Pastry School's L'Art de la Pâtisserie program offers a 24-week course to learn in an intimate, hands-on setting, using state-of-the art equipment and top-of-the-line ingredients. The French Pastry School also hosts more than 500 professionals from around the world yearly who come to The French Pastry School for food enthusiasts, advanced classes as a part of the Continuing Education program. Information about the school's programs can be found at

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