Seasonal Collection of Pierre Hermé
May 18 - 19, 2008
PICASSO OF PASTRY CAPTIVATES CHICAGO
French Pastry School Hosts Workshop Featuring Pierre Hermé
Chicago, IL. – With a level of anticipation usually reserved for rock stars and political dignitaries, Chef Pierre Hermé delighted the select few who were chosen to attend his two day workshop at The French Pastry School in Chicago on May 18th and 19th.
A soft spoken and charmingly accented 40 year old, Hermé is considered one of the most dramatic and revolutionary pastry chefs in the world. With his original approach to the pastry chef profession, he revolutionizes even the most firmly entrenched traditions. He prefers discreet pastry decors and "uses sugar like salt, in other words, as a seasoning to heighten other shades of flavor." Refusing to sit on his laurels, he is always revising his own work, exploring new taste territories and revisiting his own recipes. As a result, praise has often been lavished on Pierre Hermé, who has been called "The Picasso of Pastry " (Vogue Magazine), "pastry provocateur" (Food & Wine), "an avant-garde pastry chef and a magician with tastes" (Paris-Match), "The Kitchen Emperor" (New York Times) and "The King of Modern Pâtisserie" (The Guardian), along with honors and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets. He was also awarded the "Chevalier de la Légion d'honneur" by former French President, Jacques Chirac in 2007.
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“I have never seen a pastry school such as this,” he said. “The preparation was perfect, the facilities were amazing, and the workshop was a wonderful, wonderful experience.” Pierre Hermé
Contact Anne Kauffmann, 312.726.2419 ext.207, akauffmann@frenchpastryschool.com for more information.
