French Pastry School: What was your background previous to studying pastry and what led you to pursue an education in pastry?
Evan Sheridan: I have worked in kitchens for about 8 years. In Iowa City I worked closely with almost every Chef in the area, developing life long friendships and working relationships. Though I love and miss the people and the rich black Iowa dirt, I needed to push myself to stronger fundamentals in order to achieve my goals of being a world class Pastry Chef. My scholarship from For the Love of Chocolate helped me accomplish that.
FPS: What was the most surprising or eye-opening moment for you so far in the program?
ES: The Chef Instructors are not only great chefs, but also always at the ready to answer my questions and provide advice from their professional experience in almost any situation. I was also impressed to see Chefs Jacquy and Sébastian on premises interacting in the day-to-day kitchen tasks and having them available for questions about techniques and professional opportunities. These are the type of chefs I want to emulate; the type of chef that leads by example and pushes to teach others to further our craft.
FPS: What are you doing currently in pastry?
ES: I want to start developing my own menu and begin applying for leadership positions in the kitchen. I know that I have what it takes to be a quality chef with the strong base I gained at The French Pastry School.
FPS: Where do you see yourself in five years? Where do you hope to be?
ES: I see myself as the Executive Pastry Chef in either a restaurant group or hotel setting.
FPS: In the future, what will you look back on and remember most vividly about your time as a student at The French Pastry School?
ES: I will remember how I learned to be organized and calm in any environment and how I gained the basics that I need to be a confident leader.