Tracy Zimmermann graduated college with a degree in political science, and after a bit of travel, began working in restaurants in both the front and the back of the house. She soon found that the restaurant industry was where she felt at home and earned a Culinary Arts degree from the Culinary Institute of America.
Upon graduation from CIA, Tracy came to New York City for line cooking positions at Picholine and Bouley Bakery, followed by experience as chef de cuisine at The Cub Room in Soho. She left New York to take a position as executive chef of a catering company in Greenwich, Connecticut, before deciding to move into teaching.
Tracy has worked in culinary education for 15-20 years in various positions, including at Chef Works Recreational Cooking School in New Rochelle, New York; Monroe College as chef instructor and chairperson of the culinary and pastry arts department; adjunct professor in culinary arts at CUNY – New York City College of Technology Hospitality Department; and recreational chef instructor at Zwilling Cooking Studio in Pleasantville, New York.
Tracy joined the Institute of Culinary Education in 2020 as a lead chef in the recreational department and teaches career Culinary Arts classes as well.
- Lecturer, New York City College of Technology CUNY – Department of Hospitality Management, 2015
- Chef Instructor and Chairperson, Monroe College, Culinary Institute of New York, 2010
- Chef Instructor, Zwilling J.A.Henckels Cooking School, 2016
- Chef Instructor, Chef Works Cooking School, 2004
- Chef de Cuisine, Cub Room, 2002
- Executive Chef, Susan Morton Catering Ltd., 2000
- Chef de Partie, Bouley Bakery, 1999
- Chef de Partie, Picholine, 1997
- Certified Chef de Cuisine (CCC), American Culinary Federation
- Certified Servsafe Instructor/Proctor, National Restaurant Association
Awards and Honors
- Jeff Wallace Faculty of Distinction Award, Monroe College, 2016
- Chef Educator of the Year, American Culinary Federation – Long Island Chapter, 2014