Max gets anything but a chilly reception in Chicago when he visited the French Pastry School this week.
Chef Max had a warm welcome in chilly Chicago from Sebastien Cannone (L), Founder/Dean of Faculty and Jacquy Pfeiffer (R), Co-Founder and Dean of Student Affairs of the French Pastry School in Chicago.
Max Tangermann, ACAE's Director of Culinary Arts, is visiting Chicago to attend the FENI conference and is also completing a whirl wind tour of the USA meeting with other successful culinary arts schools and past ACAE Alumni working and living in the states.
Max found the chocolate and sugar work demonstrated at the French Pastry School extremely impressive and when he showed them examples of the ACAE students work they were impressed with the quality that ACAE produces.
Max will be meeting with staff at the world renowned Le Cordon Bleu in Chicago tomorrow.