Chef Sebastien Canonne, M.O.F
Founder of The French Pastry School, The Butter Book and of Pastry and Culinary Consulting.
The impressive career of Chef Canonne began with both culinary and pastry apprenticeships; one of which was under the legendary pastry chef Gaston Lenotre, in Paris.
After several years spent with Mr. Lenotre, his path brought him to work at some of the following world-renowned establishments: The Cote Saint Jacques in Joigny, Burgundy, France; the Beau Rivage Palace in Geneva and the Hotel Euler in Basel, Switzerland; the Elysee Palais for French President Francois Mitterrand in Paris, France; and the Ritz-Carlton Hotel in Chicago, Illinois. These experiences led Chef Canonne thereafter to consult for some of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts companies, the Raffles Hotel in Singapore, and the Atlantis Hotel in the Bahamas.
In 1995, he founded The French Pastry School and partner with Mayor Richard Daley and the city of Chicago, to create what is considered today one of the leading pastry institutions in the world. In 2015 Chef Canonne and his team focused on creating online learning platforms that would deliver that same level of expertise and excellence. In 2020, he launched The Butter Book platform, and in 2021 several French Pastry School programs via the Rouxbe online learning platform, training everyday thousands of students and hospitality practitioners around the world, including the teaching and training of the five branches of the United State Army, and the Princess Cruises culinary teams.
Today, Chef Sebastien shares that knowledge with the food tech industry, and the visionary leading corporations and manufacturers who are looking for healthier and better for you food and the highest standard in research and development, including the largest CPG and food service brands like Mars, Wrigley, Danone, Bridor, Natures Fynd and Cella Farms.
Chef Sebastien is the recipient of some of highest awards and distinctions including the prestigious title of MOF; Meilleur Ouvrier de France, coach of the United States 2002 pastry world champion team, named 40 under 40 by Crain's Chicago business magazine, recipient of the Chair of the Academie Culinaire de France and of the American Culinary Federation Life Achievement Award, being inducted into the Chefs Hall of Fame by Dessert Professional magazine and the Chef Hall of Fame by the Chicago Culinary Museum. Chef Canonne has also been knighted by the French government in the Order of the French Legion of Honor, the Order of the Academic Palm, and in the World Order of the Academie Culinaire De France.
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Monday, September 19, 2022
12:45 PM – 1:30 PM PT