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Andrew Zimmerman

Chef/Owner of Sepia and Proxi

Michelin-Starred Chef
Livestreamed from Chicago, IL

About the Host

A 5-Time James Beard "Best Chef: Great Lakes" nominee, and winner of StarChefs' "Rising Star Chef" Award, Andrew Zimmerman originally set out to be a musician. However, when he began working in restaurants to support that dream, he discovered a love for cooking that prevailed over his other interests. In 2003, after graduating first in his class from NYC's French Culinary Institute, he moved to the Windy City and cut his teeth in the renowned kitchens of MOD, Del Toro, and NoMi at the Park Hyatt. In 2008, he joined the West Loop’s acclaimed Sepia as Executive Chef and shepherded it to its first Michelin star in 2011, an honor it has maintained every year since (yes, that's a total of 10 stars for Chef Zimmerman!). In 2017, he opened the chic and inventive Proxi, where he promotes his passion for global street food. Beyond his culinary talents, Chef Zimmerman has been honored for his community involvement, receiving the 2012 “Humanitarian of the Year” award from Plate magazine.

About the Event

Chef Zimmerman welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course modern American meal showcasing a few of his favorite signature dishes (see full menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: Beef carpaccio with baby arugula

Entrée: Halibut with clams, scallops, fennel, & leeks

What does my ticket get me?

In addition to unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions and kitchen equipment needed to make each dish, as well as the complete grocery list) so you can cook the meal along with Chef Zimmerman as often as you’d like!

What will the yield be?

2 servings of each dish.

How long does this event take?

From start to finish, this event runs for 2hr 1 min. – 1hr 39 min. of cooking and 22 min. of additional Q&A at the end.

What kitchen equipment, appliances, and utensils will be used?
  • Small pot
  • Large oven-safe pan
  • Small sheet tray
  • Meat mallet (or an empty wine bottle or a small heavy pan)
  • Medium bowls (2)
  • Small bowls for ingredients
  • Cutting board & sharp knife
  • Pairing knife
  • Measuring cups & spoons
  • Microplane
  • Vegetable peeler
  • Whisk
  • Tongs
  • Mixing spoon or spatula
  • Fish spatula or large spoons
  • Plastic wrap
  • Paper towels
  • Kitchen twine
  • 2 salad plates and 2 wide shallow bowls to serve the finished dishes
  • Spice grinder or mortar and pestle (optional if you buy ground spices)
  • Salad spinner (optional)
  • Citrus juicer (optional)
  • Garlic press (optional)
  • Metal cake tester or thin metal skewer (optional)
  • Food processor (optional)
  • Small pan (optional)
What ingredients will be needed?

In addition to the following kitchen staples – cayenne pepper, extra virgin olive oil, fennel seed (or ground fennel), fish stock (or clam juice/low-sodium chicken stock), freshly ground black pepper (or ground pepper), kosher salt, mayonnaise, saffron, star anise, sweet paprika, white balsamic vinegar (or white wine vinegar/fresh lemon juice), and white peppercorns (or ground white pepper) – Chef Zimmerman recommends acquiring the following ingredients listed below:

  • Baby arugula
  • Dry white wine
  • Fennel
  • Filet mignon (or chuck eye steak/eye of ribeye)
  • Fingerling potatoes
  • Garlic
  • Halibut filets (or other white fleshed fish)
  • Leek
  • Lemon
  • Littleneck clams (or cockles/black shell mussels)
  • Orange
  • Parmigiano-Reggiano
  • Parsley
  • Sea scallops
  • Tarragon
  • Thyme
  • Unsalted butter

*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.

Member Reviews ( 22 )

Christy C.

I learned to make two dishes with ingredients I wouldn't be confident tackling on my own. Everything was delicious and clean up was even minimal!
Tricia T.

Chef Zimmerman was organized, explained his processes very well, and offered a ton of tips for purchasing seafood and cooking techniques! Loved this event!!!!
Tetyana S.

Food was great, and easy to follow, also learned many new techniques.
Manish N.

Chef Zimmerman was the best so far... most eloquent and a great instructor!
Konrad H.

Andrew was a good instructor and generous with his time.
Patrick C.

Probably the best teacher chef I’ve seen so far but only issue was as he was explaining things we were flying past cooking times as directed in the recipes without any guidance until someone asked
Terry P.

Excellent presentation. Very professional with a wealth of knowledge.
Ruth J.

Besides being very talented Chef Zimmerman is congenial and a good and patient teacher. In addition to teaching the class recipes he taught specific methods of handling the knife and other kitchen tools to accomplish the optimal outcome. I enjoyed this class greatly.
Julie C.

Both dishes came out great. Complex flavors but achievable cooking techniques as a home cook
G D.

Chef Andrew was articulate and organized in thought, speech and actions. Class had a more "Masterclass" feel, instead of the more intimate 'come into my kitchen' vibe which is maybe what Chefstreams strive for. Thinking about it, I change my rating to 4-4.5.
Theresa M.

Sue P.

Because I’m from Chicago and loved both of his restaurants! He is a great chief, very informative , food was fantastic!!
Anita B.

I just think it could have been a little less talk and more of on the spot prepping with the seafood. My seafood cooked way too fast.
Robert F.

Good instructor. Great food.
Deidre W.

Chef was a great teacher, gave us a lot of tips and the meal was fabulous! Prep was a little time intensive, but worth it.
Anne S.

Andrew was clear in his directions, easy to follow with great insights to his thinking orocess.
Nick B.

Terrence C.

Sharon L.

well organized presentation, tasty and interesting combination of seafood selection and spices. Upped my game in using compound butter
Eithne M.

Chef Zimmerman was so patient and knowledgeable! It was such an enjoyable event with the end product of a top class meal for two. The tastes were so favorable and I really enjoyed this event!
Ashley L.

Interesting dishes we normally wouldn’t cook at home. I appreciated the thoughtful and intellectual approach of Chef Zimmerman to his cooking and his dry sense of humor. The saffron herbed butter is 100%!
Barbara B.

Chef Zimmerman was the very best teacher you have hosted. I am a pretty experienced cook and I learned a lot!