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A native Chicagoan, Bruce Sherman traveled the world developing his culinary knowledge before returning home to the delight of Chicago�s dining community. As Chef and Partner at Lincoln Park�s North Pond, Sherman utilizes influences he picked up in Paris, Southeast Asia and London to produce his contemporary French-American, innovative, seasonal cuisine.
Born and raised in Chicago, Sherman attended the University of Pennsylvania, majoring in Economics. Having grown up the son of a banker, Sherman thought he would have an �office career� � he would become a banker, lawyer or doctor, perhaps. While studying abroad at the London School of Economics and experiencing all that is European, he had a life-altering realization, one that opened up the world to him and allowed Sherman to recognize that he could choose any career he pleased. Over the years, he had always enjoyed watching his Mom cook, as she comfortably experimented with new flavors and cuisines, and he decided to pursue a career in the restaurant field. Upon his return to the States, Sherman graduated � with honors � and moved to Boston, where he began a career in restaurant management. Unable to satisfy his creative urge as a manager, he moved to the back of the house, working as a cook and absorbing all facets of kitchen life. He then moved to Washington, D.C., where he broadened his foodservice knowledge by starting a catering company, one he continued to run until selling the business in 1993. When Sherman�s wife had an opportunity to work in India, they jumped at the chance.
In New Delhi, India, Sherman immersed himself for nearly four years in the local culture, particularly the cuisine of India. Making daily trips to the corner vegetable �wallah� (vendor) forced him to cook only with what was available each day, what was fresh and seasonal. His experience in India profoundly influenced his cooking style, but not in the obvious manner � the notion of seasonality he developed while living in India was as great an influence as the understanding of the flavors and usage of the diverse regional spices. While in India, Sherman acted as consultant for Palace Hotels, teaching the local Rajasthani cooks how to prepare Western food for visiting tourists. He also completed personal studies to develop a greater understanding and appreciation of the indigenous spices of the Malabar Coast. In 1996, Sherman moved to Paris and enrolled at the Ecole Superieure de Cuisine Francaise for the purpose of furthering his culinary knowledge. He completed the yearlong comprehensive program and supplemented his studies with jobs at a number of highly regarded restaurants. While in France, Sherman refined his already advanced culinary skills, developing his personal style, one that is clearly grounded in French technique and speaks as clearly to the season. The following year, he returned to Chicago, working under some of the top toques in town. In 1999, Sherman accepted the position as Chef at North Pond and has been dazzling diners with his broadly influenced, subtle, seasonal cuisine ever since. Sherman was honored by Food & Wine as one of America�s �Best New Chefs� of 2003 and in 2007, 2008, 2009 and 2010 was nominated by the esteemed James Beard Foundation in the �Best Chef: Great Lakes Region� category. In 2008, Share Our Strength named him �Most Sustainable Chef� at the Chicago Taste of the Nation event and later that year, he accepted the position as National Board Chair of Chefs Collaborative. In May 2010, Sherman spoke on a panel discussing sustainability at the EPA to celebrate their 40th anniversary.
Sherman and his wife Joan live in Evanston with their daughters Emma and Kate. According to him, it�s the �instant satisfaction and spontaneous feedback� of cooking that Sherman enjoys most.
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