From the time he was little, Jörg loved to work with his hands. Drawing, painting and building backyard projects were activities he enjoyed after school in Schaffhausen, Switzerland.
When he was nine years old, he was asked to write an essay on what he wanted to be when he grew up. To this day, he doesn’t’ know why, but he chose to write about being a pastry chef.
Early on his mother recognized her youngest child’s artistic bent and taught her youngest son to cook and bake. Instead of heading to the market to shop for ingredients, Jörg only had to step outside to pick sun- kissed vegetables, fruit and berries from the family’s backyard garden. Freshly laid eggs and dairy products were next door at his neighbor’s farm. By the time he was eleven, he knew he was going to enter the culinary field.
After high school, he attended pastry school in Zurich and completed a five-year apprenticeship (four years in pastry and one in chocolate) at Konditorei Rhor, an elite bakery. Diploma in hand, he moved to Montreal for a position with the Beaver Club Restaurant in the Queen Elizabeth Hotel. After winning several prestigious pastry honors in Canada, he was asked to teach at the Culinary Institute of Quebec. In 1988 he was hired and traveled around the world three times as the youngest executive pastry chef for the Royal Viking cruise line. Passengers awarded Jörg’s desserts and pastry displays the highest marks the pastry department had ever scored prior to Jörg’s tenure. After leaving Royal Viking, he interned with Paul Bocuse in Lyon, France.
In 1990 he moved to California to work at Patina and Brentwood Bar and Grill. He then spent two years as actor James Garner’s private chef serving stars such as Madonna, Arnold Schwarzenegger, Michael Jackson and Jack Nicholson. When the Santa Monica Freeway fell next to his house during the 1994 earthquake, he moved to the East Coast. Stints in Boston and Kennebunkport, Maine introduced his desserts to George and Barbara Bush. The couple hired him as their pastry chef for functions at their summer residence. At the end of the ‘94 season, he returned to Boston. Instead of heading back to the kitchen, he decided to take a break from the world of food. He hung up his apron for two years while he built houses for a construction company.
Eventually, Jörg accepted a position with De Pasquale Ventures in Boston, where his desserts won accolades for the company’s restaurants.
In 1999 along with his wife, Linda Lou, a registered nurse and artist, he set sail with Holland America as their executive pastry chef. Linda Lou functioned as the ship’s trauma nurse.
In 2000 Jörg was ready to strike out on his own. With big ideas and a shortage of cash, he drew on his construction skills to build Truly Jörg’s Pâtisserie in Chelsea, Massachusetts. It was an instant success. News of the sweet treats traveled quickly, and within a year the bakery outgrew its original space. Chelsea closed when the larger Saugus bakery opened in 2001.
Jörg has been an inspiration for aspiring pastry chefs, sharing his knowledge with any who ask. He regularly works with students from Johnson & Wales and other culinary schools. With his encouragement, a teenage baker has launched a company producing a line of cookies being sold at the bakery. Proceeds are funneled into a college fund for the student.
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