Sebastien Canonne began his career in 1983 at the age of 15 when he studied at the Ecole Hôteliere de Rouen in Normandy, France. A luminous career in Europe was launched at age 17 with an apprenticeship at the renowned Paris pastry shop of Gaston Lenôtre. After completing his apprenticeship he worked at the famous La Côte St. Jacques Restaurant in Burgundy alongside Michelin three-star chef Michel Lorain. In 1987, Canonne continued to hone his craft at the legendary Beau-Rivage Palace in Geneva, Switzerland, and subsequently, at the Hotel Palace Eulerin Basel.

Known for his brilliance with texture and taste, Canonne’s skills were thrust into a larger spotlight when he cooked for French President Francois Mitterand at le Palais de l’Elysee in Paris. During this time, Chef Canonne worked under Master Chef Joel Normand, who had earned the prestigious honor of Meilleur Ouvrier de France (M.O.F.), the highest honor in France for an artisan. With Master Chef Normand, Canonne assisted in the preparation for countless receptions held for over 40 visiting international political dignitaries who visited France during the Bicentenaire de la Revolution Française.

Following culinary promotions in Europe and around the world, Canonne moved to the United States in 1992 and became the Executive Pastry Chef at the Ritz-Carlton Hotel in Chicago. During the five years of his tenure, the Ritz-Carlton Hotel was twice named the best hotel in the U.S. and one of the top hotels in the world.
Today, Chef Sebastien Canonne  continues to share his passion and expertise for creating world-class pastry with the students at The French Pastry School, and at classes around the world.
 Some of Chef Canonne’s other accolades and accomplishments include:

• 1995 Taittinger Champagne Pastry Chef of the Year in America.
• 1996 Winner of the U.S. Pastry Cup.
• Named one of the Top Ten Pastry Chefs in the United States by both Chocolatier and Pastry Art & Design magazines in both 1996 and 1997.
• 1997 Leader of the Coupe du Monde de la Pâtisserie U.S. team that won a silver medal in Lyon, France, competing against chefs from 16 different countries.
• Member of the gold medal 2000 National Pastry Championship team in Beaver Creek, Colorado.
• 2000 Admission as Academician into the Académie Culinaire De France.
• Co-manager and coach of the victorious 2002 World Pastry Championship team in Las Vegas, Nevada.
• 2004 Pastry Chef of the Year at World Pastry Forum in Las Vegas, Nevada.
• In 2004 Sebastien earned the prestigious Meilleur Ouvrier de France title. The M.O.F. title in pastry has been awarded to only 113 French pastry chefs around the world. Sebastien is the first US citizen to obtain the pastry M.O.F. title and is one of four pastry M.O.F.’s living in the USA today.
• Consultant, with Jacquy Pfeiffer, for the Rhapsody restaurant in Chicago, the Atlantis Hotel, Bahamas, and the Adolphus Hotel, Dallas.
• Consultant, with Jacquy Pfeiffer, for Jean Banchet’s celebrated restaurant, Le Francais.
• Awarded a place on the Chicago Tribune’s Good Eating Honor Roll, which recognizes members of the food industry making a difference in Chicago through their commitment, quality, vision and zeal.

When Chef Instructor Laura Ragano enrolled at The French Pastry School at City Colleges of Chicago to sharpen her skills in the pastry arts, she never predicted she would one day teach alongside Chefs Jacquy Pfeiffer and Sebastien Canonne, MOF, the same chefs who mentored and inspired her as a student.  But upon graduation in 2003, the star student would find herself in that exact role after accepting a rare invitation to join the school.  Since, Ragano has made a name for herself as a talented baker, artist and mentor. 
Promoted to Chef Instructor in January 2005, Ragano leads the school’s wedding cake and gum paste class during the L’Art de la Pâtisserie program.  Having received training from internationally-acclaimed pastry artists Nicholas Lodge and Kerry Vincent, Ragano teaches the delicate art with a discriminating attention to detail.  In addition, she oversees many aspects of the school’s operations.
 
 Ragano’s love of cooking began at a young age.  While growing up in Rockford, IL, she spent many weekend days in the kitchen preparing gourmet meals with her father.  Later, after graduating from the University of Michigan, Ragano first experienced work in a commercial kitchen at Café Patou, a French bistro in her hometown.  Her experience at Café Patou, rotating through every facet of the restaurant, solidified her desire to work in the culinary industry.
That pursuit led Ragano to the Culinary Institute of America, where after graduating at the top of her class, she decided to focus on the pastry arts.  After spending two and a half years at Bin 36 in Chicago as pastry sous chef and looking to broaden her pastry skills, she enrolled in The French Pastry School’s L’Art de la Pâtisserie program.

Known by her students for having a calm demeanor, Ragano inspires her students with her attention to detail, her love of the art, and her team-focused attitude.  And as a woman in a traditionally male-dominated industry, she is proud to be a mentor for the many women in the program looking to establish themselves in the field of pastry arts.

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