The French Pastry School
Chef Pierre Zimmermann
Fundamentals of Artisan French Breads and Savory Treats
Date: Sep 06 - Sep 08, 2011 (4:00 pm - 9:00 pm)
Chef: Pierre Zimmermann, Master Baker / Chef Instructor
Course level: Enthusiast ♦
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What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread? World Baking Champion Pierre Zimmermann (bio), Chef Instructor with The French Pastry School, will teach you to do just that in this three-day hands-on class making traditional, artisanal French breads. In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread, Alsatian beer bread, multi-grain bread, and more.You will also learn some of Chef Zimmermann’s specialty savory treats that will turn heads and delight palates at your next dinner party, including his famous bretzels, Alsatian breadsticks, bacon kugelhopf, pizza dough to make the Alsatian version called, “tarte flambée,” and even his Alsatian beer quiche!

Throughout the three days you will learn the different phases of bread—from mixing the ingredients to proofing to baking. Once you have perfected the techniques of classic French bread making, you will move on to whole wheat bread with an oatmeal crust, and a whole grain sourdough. Through this hands-on class, Chef Pierre will teach you the essentials in bread baking that you can then bring into your own kitchen. At the conclusion of the class, there will be a tasting of all the sweet and savory items produced in a grand buffet. All of your homemade fresh loaves are yours to take home with you to enjoy with your family and friends!

This course is accredited by the American Culinary Federation (ACF) for 15 Continuing Education Hours (CEHs).

Chef Pierre Zimmermann (bio) is a Master Baker and Pastry Chef, and an international gold medal winner many times over, including the World Baking Champion title in 1996. In 2004, he was awarded the Bretzel d’Or award for promoting Alsace, France around the world. He exemplifies the philosophy of “tradition and creation” succeeding his father and grandfather at “La Boulangerie-Patisserie Zimmermann” where he created numerous lines of product including The Cake of Uncle Hansi, Pictures from Alsace, and the Struwwelpeter.Zimmermann is a member of the Etoiles d’Alsace and shares his passion and expertise teaching internationally. In 2008, Chef Zimmermann coached of the French baking team and won The World Baking Cup for the second time. Pierre Zimmermann moved with his family from Alsace to Chicago in 2010 to join the teaching faculty at The French Pastry School where he is the Dean of Baking.