Chicago’s French Pastry School has added renowned Chef Pierre Zimmermann to its faculty. He is a Master Chef instructor and World Baking Champion. He will instruct students of L’Art de la Patisserie beginning this fall.
Well-known as an artisan bread baker and entrepreneur, Chef Zimmermann’s passion and dedication should make him an outstanding addition to the school’s team of instructors. His many achievements include earning the title, World Baking Champion, after winning the Coupe du Monde de la Boulangerie in 1996. He won again in 2008 when he served as coach for the French team. In 2004, he received the prestigious Bretzel d’Or award for promoting Alsatian culture around the world.
Chef Zimmermann is eager to share his knowledge of bread and viennoiseries with his future students in Chicago. He and his family will move to the Windy City from Alsace, France, in early fall.
The recruitment of Chef Zimmermann is a major coup for the 15-year-old French Pastry School, where Mr. Zimmermann has worked previously as a guest instructor. The school was formed in 1995 to teach traditional French pastry-making, using elements of the European master-apprentice model, and this summer will take over a renovated floor of the City Colleges of Chicago administration building near the Willis Tower.