The French Pastry School: What was your background previous to pastry, and what led you to pursue a pastry education?
Heather Summers: Well, I sort of always have been in pastry before attending The French Pasty School. I attended Moraine Valley Community College for culinary arts/baking & pastry. I tried my first intro into baking and pastry and I was hooked. I feel completely in love with it. Been a love story ever since.
FPS: What has been the most surprising or eye-opening moment for you so far in the program?
HS: The most surprising moment for me in the program would be how much I didn’t want to give up. Maybe my piece wouldn’t be so perfect but I learned from it and I picked myself up and moved on. It made me see how much I truly love the career chose.
FPS: What are your plans following graduation?
HS: I plan to continue to work at the bakery I work at now and go from pastry cook to cake decorator. I also wish to find an internship somewhere with cake decorating, where I can learn and grow more.
FPS: Where do you see yourself in five years? Where do you hope to be?
HS: In five years I hope to be happy and just truly loving life and the path I choose. I wish to have a small catering company that provides savory and sweet pastries as well as cakes or a small business that has pastries, cakes, and house made beer. (Beer and a cupcake)
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?
HS: It would have to be the people. My classmates, the chefs, and everyone involved. My classmates were one of the best bunch of people I have ever met in my life. As for the chefs, truly talented and you could see they really loved what they did.