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Chicago Gourmet - bio: Carly Sullivan
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Carly Sullivan

The Gage

Raised in Swartz Creek, Michigan, Sullivan acquired her first taste for pastry in the home kitchen assisting her mother who was a baker.   She completed a bachelor of science degree in baking and pastry in 2006 at Johnson & Wales University, rounding out her studies with work as a pastry cook at The Spiced Pear, one of New England’s premier fine dining destinations.

Sullivan moved to the Chicago area in late 2006 and worked for eight months at Buffalo Grove’s now-shuttered Cenitare as a pastry cook before hitching her wagon to acclaimed chefs Shawn McClain and Elissa Narrow. Sullivan began working at Custom House in June of 2007 under the tutelage of Pastry Chef Narrow, whom she credits for her refined technique and menu thought process. In August of 2008, she transitioned to McClain’s Spring, where she continued to learn and work under Narrow before eventually segueing into the role of pastry chef. 


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