Sébastien Canonne

Sébastien Canonne, M.O.F. (born 1968)[1] is a French master pastry chef and co-founder of the French Pastry School in Chicago. In 2004, he earned the elite title of Meilleur Ouvrier de France, and in 2015 was named a Knight by the French government in the National Order of the Legion of Honour.[2]

Sébastien Canonne, M.O.F.
Born1968 (age 51–52)
Normandy, France
EducationCulinary School of Rouen
Culinary career
Cooking styleFrench

Early life and education

Canonne was born and raised in Normandy, France.[3] His training began at the Culinary School of Rouen in Normandy when he was 15.[4] He had a culinary apprenticeship at the School of Hospitality and Hotel Management in Rouen, Normandy, followed by a pastry apprenticeship under chef Gaston Lenôtre.[3][5]

Career

Restaurants and hotels

Canonne has worked at a variety of fine-dining restaurants and luxury hotels, including three-star Michelin restaurants; the Pré Catelan in Paris and the Côte Saint Jacques in Burgundy, France; the Beau-Rivage Palace in Geneva; the Euler Palace Hotel in Basel, Switzerland; and the Palais de l'Elysée in Paris for French president François Mitterrand.[4][5] He moved to the United States in 1991, becoming the executive pastry chef at the Ritz-Carlton Hotel in Chicago.[6]

In 2004, Canonne earned the title of Meilleur Ouvrier de France, the highest distinction for an artisan in France. The title is determined through a contest held once every three to four years.[2] He was the first pastry chef living in the United States to be awarded the honor.[7] In 2015, Canonne was knighted in the Order of the Legion of Honour, recognizing outstanding merit and contributions to French culture.[2]

French Pastry School
Main article: French Pastry School

The French Pastry School was founded in Chicago, Illinois, in 1995 by Canonne and fellow master pastry chef Jacquy Pfeiffer. The vocational secondary school was founded to teach traditional French pastry-making.[7] It is the only school in the United States dedicated entirely to the art of pastry.[8][9]

Film and television appearances

Canonne is featured in the 2009 documentary film Kings of Pastry, directed by D.A. Pennebaker and Chris Hegedus, which documented Jacquy Pfeiffer's attempt to earn the title of Meilleur Ouvrier de France.[2] Canonne served as Pfeiffer's coach in the competition.[10]

Canonne was a mentor and judge on season 2 of Top Chef: Just Desserts in 2011.[11]

Honors and awards
  • Taittinger Champagne Pastry Chef of the Year in America, 1995[6]
  • US National Pastry Cup Champion, 1996[5]
  • Top Ten Pastry Chef in America, Dessert Professionals magazine, 1996[5]
  • Medal of Excellence by the Vatel Club of Chicago, 1997[5]
  • Coupe du Monde de la Patisserie, US team, silver medal, 1997[6]
  • Won the National Pastry Championship in Beaver Creek, Colorado, 2000[12]
  • Inducted into the Académie Culinaire de France, 2000[5]
  • Jean Banchet Award of Excellence for Best Culinary School in America, 2001[5]
  • Awarded Meilleur Ouvrier de France, 2004[5]
  • Pastry Chef of the Year, World Pastry Forum, Las Vegas, Nevada, 2004[5]
  • 40 Under 40, Crain's Chicago Business, 2007[3]
  • Named Knight by the Académie Culinaire de France in the World Order of the Académie Culinaire de France, 2009[5]
  • Named Knight by the French Government in the Order of Academic Palms, 2012[5]
  • Awarded the Medal of the Centennial Honor by the Académie Culinaire de France, 2013[5]
  • Named Knight by the French Government in the National Order of the Legion of Honour, 2015[2]
  • Dessert Professional Hall of Fame Inductee, 2015[5]
gollark: Not really. Regular people can buy stocks. Probably only large companies are doing HFT, though.
gollark: Apparently finance might be an application for it, since fibre optics are somewhat significantly slower than light, and the satellites' laser/microwave links wouldn't be, and the minor latency advantage would provide an edge in high frequency trading.
gollark: Wokerer: modulate some kind of neutrino generation thing, and have a detector on the other end, so you can just send signals straight through the earth.
gollark: Really? That would be better, then.
gollark: I do wonder how well they're actually going to work in practice, though. I heard that each satellite could handle 6Gbps or so of traffic, and there are maybe 500 of them, which means if they roll it out to 100 000 people they'll get an amazing 4MB/s each.

References
  1. Virginia Gerst, "Crème of the crop," Chicago Tribune, June 1, 2005.
  2. Janet Rausa Fuller, "Chicago Pastry Chef Sebastien Canonne Wins France's Top Award," Archived 2016-06-11 at the Wayback Machine DNAinfo Chicago, September 15, 2015.
  3. Erik Unger, "Sebastien Canonne," Crain's Chicago Business, November 3, 2007.
  4. William Rice, "Prince Of Pastry," Chicago Tribune, June 11, 1995.
  5. "Dessert Professional’s Top Ten Pastry Chefs in North America 2015," Dessert Professional, August 24, 2015.
  6. Rick Bayless, "The Honor Roll," Chicago Tribune, October 18, 2000.
  7. Ben Goldberger, "New Chef Will Help Pastry Level to Rise," New York Times, February 6, 2010.
  8. "An Interview with Pastry Chef Jacquy Pfeiffer," Archived 2016-05-13 at the Wayback Machine Cooking Schools. Accessed May 9, 2016.
  9. Linda Avery, "The Art of French Pastry," WITF-FM, April 30, 2014.
  10. Loren King, "Eat, pray, love? No, bake, pray, be filmed," Boston Globe, September 19, 2010.
  11. Doug Quint and Bryan Petroff, "Top Chef Just Desserts, Season 2, Episode 10: The Finale," Eater.com, October 27, 2011.
  12. "Sebastien Canonne," So Good.. Accessed May 9, 2016.
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