Pastry & Baking Talent FairBuild Your Talent Pipeline

in Pastry, Baking,Cake Design, and Confections

Competition is intense. Talent is the difference between good and great, success and failure.

How long does it take to acquire dozens of résumés of eager up-and-comers who are expertly trained in your specialty?

Our Answer: 4 hours

“It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.” Wolfgang Puck

Twice each year The French Pastry School hosts a one-of-a-kind event: A talent expo focused 100% on pastry arts, artisan baking, cake design, and confections.

Because we value you as a leading employer, you are invited to participate on Monday, March 27, 2017 from 11:30 a.m. to 2:30 p.m. at 226 West Jackson Boulevard in Chicago.

Since our graduates are trained by a peerless faculty of accomplished professionals recognized as world-class artisans in all areas of baking, pastry, cake design, and confectionary arts, this event is a can’t miss if:� You consistently interview the best talent, wisely keeping a

constant flow of resumes into your company � You need to fill an immediate vacancy� You are hiring for Q2 or Q3, 2017� You invest in the long-term success of your company by

promoting your employment brand to the talent market in your niche

Here area few consistent Talent Fair attendees. You’ll be in good culinary company!

Unlike traditional culinary schools The French Pastry School teaches only baking, pastry, and confections, so you know our graduates have made a long-term commitment to master their craft. Since class sizes are smaller and students use the finest tools, the best ingredients, and contemporary equipment, they will need less training on basic techniques, production, and sanitation.

Space is limited to 24 attendees. To secure your place at The French Pastry School Talent Fair, please… � RSVP TODAY – Send an email letting us know the name,

email, and phone number for all your attendees to jdalessandro@frenchpastryschool.com

� Provide your logo and company description (100 words or less) for promotion and printed materials that will be distributed to our students and alumni

� Questions? Contact Joseph D’Alessandro, Director of Career Services at 630-404-3869 (mobile line)

Employers will be provided: • One – 6’ table covered with chocolate-colored cloth• Two chairs• Water• Basket of student-made pâtisserie and confection goodies

Employers should bring:• Appropriate signage and literature• Information about your business• Information about specific jobs openings• Information about wages, benefits, and growth opportunities• Directions detailing how to apply• International employers - information about opportunities abroad• Full-time and part-time opportunities

The French Pastry School of Kennedy-King College at City Colleges of Chicago is a culinary institute dedicated solely to the art of pastry. The school was co-founded in 1995 by internationally acclaimed Master Chefs Jacquy Pfeiffer and Sebastien Canonne M.O.F., who teach theL’Art de la Pâtisserie, L’Art du Gâteau, and L’Art de la Boulangerie programs along with a roster of award-winning Chef Instructors.

Offering the finest pastry training in the United States, the school produces the best-prepared chefs entering the profession, and offers a myriad of Continuing Education courses taught by masters from around the world. The foundation of instruction is the European artist-apprentice teaching model, which employs constant exposure to master chefs, hands-on training, and the use of the finest tools and ingredients.