Press release: Dessert Professionals Names The Top Ten Bakers of 2011 | The French Pastry School

Press release: Dessert Professionals Names The Top Ten Bakers of 2011

Dessert Professionals Names The Top Ten Bakers of 2011
The French Pastry School |
October 12, 2011

Chicago, Illinois (October 12, 2011) - Chef Pierre Zimmermann, World Baking Champion and Chef Instructor at The French Pastry School of Kennedy-King College, was named one of 2011’s Top Ten Bakers in the October issue of Dessert Professional Magazine. Chef Pierre Zimmermann joined the school last year as a full-time Chef Instructor in the new Artisanal Baking Course, L’Art de la Boulangerie, which offers hands-on training to students who wish to enter the time-honored profession. Chef Zimmermann also teaches bread baking and Viennoiserie in L’Art de la Pâtisserie and is featured in The French Pastry School’s newly released 2012 Continuing Education Schedule.

The magazine highlights one of Chef Zimmermann’s favorite recipes for Pain à la Bière (Beer Bread), a specialty of the bakery his family owned in Alsace for four generations. After spending years running the bakery and visiting the United States to teach Continuing Education courses, Chef Pierre made the move to Chicago permanent. The past year has been filled with accomplishments and honors for Chef Zimmermann, including being the first baker inducted into the Académie Culinaire de France.

One of his proudest achievements of 2011 are the alumni of L’Art de la Boulangerie and L’Art de la Pâtisserie: “They practiced using top quality ingredients, tools, and equipment, and our students now feel confident to start careers of their own in this profession. That is the greatest gratification as a mentor.” Chef Zimmermann and other instructors will be welcoming a new cohort of Pâtisserie students on January 3, 2012 and Boulangerie students on June 11, 2012.

Paving the way for future graduates of The French Pastry School’s full-time programs is L’Art de la Pâtisserie alumnus, Peter Yuen, owner of Pâtisserie P in Chicago, who was also named of the Top Ten Bakers of 2011. A competitor representing the US in the Coupe Du Monde de la Boulangerie in 2008 and the Masters de la Boulangerie in 2010, Chef Yuen is known throughout the country for his specialty in laminated doughs.

In her monthly letter to subscribers, Editor of Dessert Professional Magazine, Tish Boyle, commented, “The art of bread baking continues to flourish, and the artisan bread community remains committed to sharing their knowledge and techniques with the next generation of passionate bread bakers, of which there are many.” Congratulations to the Top Ten Bakers of 2011 who will continue to inspire and teach them!

Stay tuned for more exciting news on The French Pastry School faculty members and alumni. Visit the “Follow Us” page from their website,, for more news and events.

About The French Pastry School
The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders and Academic Deans, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Jonathan Dendauw, World Pastry Champion Dimitri Fayard, Della Gossett, Scott Green, World Pastry Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Kristen Ryan, Master Cake Artist Mark Seaman, and World Baking Champion Pierre Zimmermann.

The French Pastry School offers the rare opportunity for students to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Students’ skills are finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our programs are ideal for anyone from the career changer to the professional to the novice. Programs offered include L’Art de la Pâtisserie, the 24-week Professional Pastry and Baking Program; L’Art du Gâteau, the 16-week Professional Cake Decorating and Baking Program; L’Art de la Boulangerie, the 8-week Artisanal Bread Baking Course; and Continuing Education Courses for professionals as well as food enthusiasts. For more information on The French Pastry School, please visit


For more information on The French Pastry School please visit or contact

Anne Kauffmann
The French Pastry School
312.726.2419 ext.207

Download full press release