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For the Love of Chocolate Scholarship Foundation

 

Scholarship Recipients

2011 Scholarship Recipients      • Shayla Daniels
• Aaron Manuyag
• Carla Lorenzetti

2010 Scholarship Recipients
• Sandy Bierlein
• Kaitlin Bolt
• Alison Chronis
• Stephanie Evans
• Heidi Greco
Jacqueline Mata
Violet Orellana
Chelsey Torres
Angela Wascher
Elizabeth Wild

2009 Scholarship Recipients
• Nicole Mulroney
• Pauline Mannion
Laura Knapp
Sophia Evanoff
• Heather Rousseau
• Gratiela Anghel
• Agnieszka Klepacki

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Scholarship Recipients

 

For the Love of Chocolate Foundation awards scholarships to students in the full-time programs taught by The French Pastry School at City Colleges of Chicago, promoting commitment in pastry arts education for individuals looking to change careers, as well as individuals who have shown potential in the culinary field but have no formal pastry education.

2010 Scholarship Recipient Highlight:


Alison Chronis Alison Chronis
Recipient of the 2010 Dansko Scholarship

French Pastry School:  What has been the most surprising moment for you so far in the program?

 

Alison Chronis: During the July, 2010 session of L’Art de la Pâtisserie program, I realized how much I love making many different kinds of pastry.  I never thought I would love to make breads or chocolates or ice cream so much. This was truly inspiring. I will never forget “Croquembouche Day” during the wedding cakes section of the program and being so excited to make a traditional French wedding cake and build this tower of pâte à choux and sugar. Seeing the expressions of people as I carried it on the “el” train home made it even more gratifying!

 

FPS: What are your plans following graduation?

 

AC: While a student, I worked as a student intern at the Chicago Marriott Hotel on Michigan Avenue in the pastry kitchen.  The staff there is wonderful, and everyone really loves what they do. Marriott is a great company and exactly the type of job I had hoped to find after attending The French Pastry School. FPS gave me a great foundation for working in a hotel pastry kitchen that makes such a vast variety of pastries. Working in a big hotel is so dynamic, and there is always something new to work on.

 


FPS: What will you remember most vividly about your time as a student at The French Pastry School?

AC: The chefs’ experiences and stories they shared were invaluable lessons, and their advice will always stick in my mind.  Frequently in my job or just at home in my kitchen, I can hear their words of instruction as they said them in class.

Since graduating from FPS, I completed my student internship at Marriott International, Magnificent Mile location, and was offered and accepted a full-time position in the Pastry kitchen.  I work under Executive Pastry Chef Cheryl Brookhouzen. Working at a big hotel has really taught me how to dive into a job head first and utilize what The French Pastry School taught me.

 

 

 


 

For complete Scholarship details click here.

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