The French Pastry School: What was your background previous to pastry, and what led you to pursue a pastry education?
Monica Tirre: My background previous to pastry was art. While in school I started working at a chocolate shop and decided that pastry school had to be my next step. I am glad that I have a background in art because it helps to have a vision for what good food should look like.
FPS: What has been the most surprising or eye-opening moment for you so far in the program?
MT: For a lot of people, they would be surprised that pastry is hard work, and requires a lot of discipline. However, the most surprising moment for me was when I became comfortable with the everyday change in recipes and was then able to focus more on the product itself. I was really proud that I could take on recipes and showpieces that were previously really intimidating.
FPS: What are your plans following graduation?
MT: After graduation I am moving back to St. Louis to further my pastry career. I hope to find a job where I can use a lot of the skills I've learned in school. I plan to work really hard and continue learning everything I can from people who inspire me.
FPS: Where do you see yourself in five years? Where do you hope to be?
MT: In 5 years I hope to have a great job that I am extremely good at. I don't know exactly where I want to be but I am completely confident that I will do really well.
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?
MT: I will never forget how hard I worked to get to The French Pastry School, and how hard I worked during the program. It was all worth it!