In the Kitchen: Josef Zimmermann, Sasse’s Restaurant

Josef Zimmermann has been the executive chef at Sasse’s Restaurant, 3651 Evans Ave Suite 101, in Fort Myers . For more information, call 278-5544.

Inspirations: Seeing my customers enjoy their time here at Sasse’s. When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy that is what cooking is all about.

Favorite cuisine to eat: Tuscan and Mediterranean

Favorite dish from your childhood: Currywurst with Pommes Frites

What was the first dish you mastered? Not exactly sure anymore, but I believe it was a Semmelknoedel, (bread dumpling) which didn’t turn out too good.

If I weren’t in this business, I’d be: Locomotive engineer

Things you can’t get through the day without: Coffee

Favorite quick meal: Nothing specific, but many quick bites from our menu!

Cooking gods: Chefs who inspire me are Julia Child, Emeril Lagasse, Thomas Keller, Daniel Boulud and any of your chefs who are willing to foster quality food and ingredients.

If you had your own cooking show, what would you call it? “It Pays to Braise”

Guilty food pleasure: Chocolate

Food aversion you can’t get over: Overcooked pasta

Favorite dish on your menu (and why?): Osso Bucco “Milanese.” Fantastic flavor and an old classic, which has still a strong following.

What was your biggest cooking disaster? Burned 200 Baiser (meringue cake) as apprentice. It was a crazy day and I remember it very good after almost 30 years.

Favorite Southwest Florida restaurant other than your own: We have so many great family- operated restaurants in Fort Myers, so to be honest they all deserve to be on top of my list.

What would be your last meal? Schweinebraten mit Semmelknoedel (pork roast with bread dumpling)

Oddest/most interesting thing in your home fridge right now: Herring in Sour Cream

What are your plans for dinner tonight? Pizza, chips and salsa since it is Super Bowl Sunday

Oddest thing you’ve eaten (and did you enjoy it?): Earthworm, it has no flavor but a funky texture once you get it in your mouth.

• Age:

49

• Where were you born?

Bad Reichenhall, Germany

• Culinary training:

Apprenticeship at Brenners Park-Hotel, Baden-Baden, Germany

• Former gigs:

From 1979-1995 I worked in Germany, Switzerland, England, France and Austria as an apprentice, cook and chef; 1995-2001 executive chef at the Pfister Hotel, Milwaukee;, 2001-2011 executive chef at Milwaukee Athletic Club; 2011-2012 executive chef at Lexington Country Club, Fort Myers