Stephanie Evans

2010 Recipient

Having obtained a culinary degree and experience in the field, Stephanie Evans came to The French Pastry School wanting to focus more intensely on pastry and baking. She loved the creativity that baking provided, and wanted to explore these mediums that she felt an artistic connection with. Stephanie applied for and received a scholarship through For the Love of Chocolate Foundation and enrolled in the January, 2010 session of L’Art de la Pâtisserie.

After learning of Chef Jacquy Pfeiffer’s success in numerous prestigious pastry competitions, Stephanie became particularly inspired to pursue an education in pastry, wanting to receive hands-on learning from masters of the craft. She was excited to later have him as a teacher, and found Chef Jacquy’s knowledge, patience, and humor to be inspirational. She had great respect for all her teachers, who were not only wonderful mentors, but also made the learning environment fun.

Originally from Chicago, Stephanie had earned a B.A. in business before finding her passion in baking. In the 24-week program, she enjoyed exploring totally new topics, like rolled fondant and gumpaste techniques. It was very gratifying for her when her friends and family were equally amazed by her delicious pastry as well as artistic creations. Stephanie also loved bread, sugar sculpture, and chocolate work

“If I could do everything, I would because learning each different subject is enriching,” said Stephanie. “I had worked with chocolate before but never understood the theory behind it; now all these mysteries have unraveled!”

Stephanie felt successful in not only learning and applying recipes in every area of pastry and understanding the theory behind each of them, but also in being able to better her time management and organizational skills. This was particularly challenging during the practical exams, and is something that she felt improved a great deal. Her instructors gave her important tools that she was able to implement in her daily six-hour kitchen schedule, enabling her to make great products efficiently.

Following graduation, she hoped to work in a hotel to expand her experience, having already worked in restaurants and a bakery. One day she hopes to run her own business and imagines “an old-fashioned, personable place. I want people to walk by and smell the bread baking.”