French Traditional Breads with Artistic Decorations
September 14 - 17, 2009 (7am - 3pm)
$1,200
Professional
Pierre Zimmermann, World Baking Champion, Visiting Chef
Click to enlarge. |
New Addition! As an added value, New Addition! As an added value, this Professional Continuing Education Course at The French Pastry School will feature a Three Course Lunch. Click on the image to view the menu. * Three-course lunch is included in course fee. |
After 12 consecutive years of teaching master classes at The French Pastry School, Master Baker and World Champion Pierre Zimmermann, returns to teach Artisan and Traditional Breads. During this four-day course, Chef Zimmermann will explain the science of levain making, including soft and hard varieties, as well as lactic and acetic fermentations. Students will make natural and artisan levain starters from scratch made from rye flour and grape juice. They will then make baguettes, farmer bread, and rustic bread with these starters.
This course is accredited by the American Culinary Federation (ACF) for 32 Continuing Education Hours (CEHs).
|
|
 |
 |
|
|
After winning the Coupe du Monde de La Boulangerie twice – once as a competitor and once as a coach – Pierre Zimmermann will share his philosophy of bread showpieces making. He will focus on design principles in showpiece building, new techniques as well as the do’s and don’ts of baking competition. He will describe the showpiece created by the winning French Team in 2008. Chef Zimmermann will also make some beautiful showpieces/breads that one could make and display on a buffet. |
|
 |
 |
Chef Zimmermann was the coach to the French Baking team in the 2008 Coupe du Monde de la Boulangerie (World Baking Cup) who received the Gold Medal. Chef Pierre Zimmermann 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, “The Pictures from Alsace” and the Struwwelpeter. Zimmermann is a member of the Etoiles d’Alsace and shares his passion and expertise teaching internationally. In 2007, Chef Zimmermann was named coach of the French baking team who won The World Baking Cup in March, 2008.
|
Professional - denotes course is designed for professionals and Pastry Chefs |
All tools, equipment and ingredients will be provided for each student. The French Pastry School has a strict dress code. Students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef’s jacket. Students may purchase a chef’s jacket from the school at www.frenchpastryschool.com/chef_jacket.html. Chef jackets will be shipped within 2 business days of receiving payment. Special orders will take up to 6 weeks. Everyone will receive an apron and a hat to keep. A three-course family style lunch will be provided each day.
See this link for FAQs and suggestions on places to stay in Chicago, directions, and parking.
