French Pastry School: What was your background previous to studying pastry and what led you to pursue an education in pastry?
Tyler Steelman: Before coming to The French Pastry School I had gone to the University of Arkansas and received my Bachelor’s Degree while playing football for the Arkansas Razorbacks. After graduation, I moved to London, England to attend Le Cordon Bleu focusing on the savory side of cuisine. I first started working in the savory side of the industry at the age of fourteen and knew since then that I always wanted to be a chef. Living in Europe for so long made my passion for this industry grow so much and made me want more. While working there, a chef told me that I should go to school and learn pastry so that I could know both sides and one day be a head chef over seeing both pastry and savory. The French Pastry School was the natural choice and For the Love of Chocolate helped me get there.
FPS: What was the most surprising or eye-opening moment for you so far in the program?
TS: When coming to The French Pastry School, I knew the background of the chefs that were going to be our instructors. Learning under them for the past six months has been the most amazing experience any young chef could ask for. The passion and experience of these chefs is unlike any other school in the world.
FPS: What are your plans for after graduation?
TS: After graduation, I plan on finding a job here in Chicago or New York City in a restaurant or hotel. I want to work in both savory and pastry and continue working my way up on both sides of the kitchen.
FPS: Where do you see yourself in five years? Where do you hope to be?
TS: I hope to have had enough training to either open my own Bistro/Café or to be a private chef. My dream is to return to London, England and open my own place there.
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?
TS: Looking back on the last six months I will always remember the relationships I gained with my classmates and chef instructors. Remembering how much fun we had and how much we learned over the past six months has been amazing.