BALLYHOO HOSPITALITY GROUP® Meet Renowned Pastry Chef CHRISTINE MCCABE
Christine McCabe (continued): I was becoming bored with accounting and I found myself yearning for something more fulfilling. It was during this time that someone suggested I explore culinary school. Intrigued by the idea, I took the leap, signed up, and from that moment, I never turned back. That way I was able to use my mathmatical brain since baking demands precision and perfection in every recipe. Furthermore, the decision to transition from the world of business to becoming a pastry chef was fueled by my love for baking and creating memorable experiences through sweet delights. L&J: You have had an impressive career working with iconic chef Charlie Trotter and contributed to the opening of several well- known restaurant brands such as Glazed & Infused, Sugar Cube, and Carnivale. What is a time in your career that you are most proud of? Christine McCabe: One of the highlights was Sugar and Dessert bar which was in the city. It was only desserts and that’s where I received a lot of recognition and accolades. L&J : Wasn’t it in 2005 that you were recognized by Bon Appetit as pastry chef of the year….that’s pretty amazing! "Christine was recognized by Bon Appetit as pastry chef of the year"
Wilmette has transformed into a premier dining destination, marked by a significant expansion in its culinary offerings. At the forefront of this evolution is Ballyhoo Hospitality, the distinguished restaurant group that has become a cornerstone of Wilmette's dynamic gastronomic scene. Their portfolio includes a variety of popular Wilmette venues such as Sophia Steak, Buck Russell's – a bakery and sandwich shop, and Pizza by Sal, each contributing to the enrichment of the local culinary landscape. Enhancing the town's offerings in sweet treats is the acclaimed pastry chef Christine McCabe, who recently joined the Ballyhoo Hospitality as Corporate Pastry Chef. We had the privilege of interviewing her on her second day in her new role, delving into her plans and aspirations for the sweeter aspects of the culinary venture L&J: How did you become a pastry chef? Christine McCabe: I was pursuing a degree in Business Management at DePaul University when my passion for baking and entertaining started to take precedence.
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