New Chef Will Help Pastry Level to Rise

Ben Goldberger:

New Chef Will Help Pastry Level to Rise
Restaurants like Charlie Trotter’s, Tru and Per Se all have alumni of the French Pastry School in their kitchens.
Chicago has long attracted ambitious immigrants from all corners of the world. World champion bakers from tiny Alsatian villages are not usually among them.
Pierre Zimmermann may well be the first when he arrives in August to join the faculty of Chicago’s French Pastry School. Mr. Zimmermann stands out in the tightly-knit and highly competitive international baking scene as the latest in four generations of his family who have run a boulangerie-patisserie in Schnersheim.
Mr. Zimmermann, 45, won the World Cup of Baking as a member of France’s gold medal team at the 1996 Coupe du Monde de laBoulangerie and coached France’s 2008 World Cup of Baking championship team.
The pedigree, and Mr. Zimmermann’s deft touch with a baguette, made him such an attraction that the Loop school pursued him for four years.
That he chose to give up his job as “the little baker of my village,” as he put it in a recent e-mail translated from French, is a testament to Chicago’s importance among food cognoscenti and the French Pastry School’s growing reputation.