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Episode Info: An Interview with Chef Andrew Zimmerman of Sepia Chicago - 025 Long before, Chef Andrew Zimmerman landed at Sepia Chicago and before the talented chef graduated first in his class at the French Culinary Institute, a different passion fueled him.  Zimmerman used his creative talents in pursuit of fame as a rock star.  Chef Zimmerman loved music and played in numerous different bands around New York City in his younger years.  Between playing gigs, as so many musicians and other creative artists often do, Zimmerman found himself working in restaurant kitchens to pay his bills.  Eventually, Zimmerman began to see the potential of a career as a chef and now, years later, he is a culinary rock star. Once Chef Zimmerman made the decision to pursue a career in the culinary world, he said in our interview that he immediately took it seriously.  Zimmerman researched culinary programs and decided to apply to the prestigious French Culinary Institute.  He was accepted and was determined to thrive in his education.  Zimmerman accomplished his goal by graduating first in his class.  He said his time in culinary school was a positive experience that helped enhance the skills he already had and prepare him for further advancement.  Like any culinary program, Zimmerman said you get out of it what you put into it and he put his whole heart into the program. After graduating from culinary school, Chef Zimmerman made the decision to move away from New York and head to Chicago.  People who aren't immersed in the Windy City food scene often envision thick cut slabs of beef seared and partnered with a large potato slathered in butter and sour cream.  The reality is that its not all steak and potatoes in Chicago.  Zimmerman said he was pleased to find a large diversity in excellent restaurants in Chicago, much of it thanks to the wide diversity of ethnic neighborhoods in Chicago. Zimmerman worked at the Park Hyatt Chicago on multiple occasions, including a stint as Chef de Cuisine at the popular NoMI widely considered one of the best hotel restaurants in the country.  In 2008, Chef Zimmerman met restaurateur Emmanuel Nony.  Nony helped open NoMI and in 2009 he asked Chef Zimmerman to join him as Nony opened Sepia Chicago.  Zimmerman serves as the Executive Chef and helps the kitchen achieve Nony's vision for Sepia Chicago.  The restaurant is housed in a form print shop from the 1890s.  The decor in the space is a unique mix of nostalgia and modernity.  Zim
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