New Orleans native Bryce Caron, now 27 and whipping together fanciful pastry arts, once studied Latin at the University of Tennessee in Knoxville. But a move to New York City got him hooked on hospitality, and he put himself to work studying at the Institute of Culinary Education.
Since then, has worked at a variety of restaurants in both front-of-the-house and back-of-the-house positions, including AZ, BLT Steak, and Blue Smoke in New York and at Naha in Chicago’s River North neighborhood, where he was the Lead Line Cook and Pastry Assistant.
In February 2007, Caron went on to work at Blackbird Restaurant as the Pastry Sous Chef, under 2008 StarChefs.com Rising Star Chef Mike Sheerin and 2008 StarChefs.com Rising Star Pastry Chef Tim Dahl. Of his time at Blackbird, Caron says "Mike taught me how to think about food. Tim taught me how to do pastry and Mike taught me how to tear it apart."
He later moved on to Custom House Tavern as Executive Pastry Chef, where he received a Time Out Chicago Eat Out Award. Later that year, he delighted us with his deft treatment of chocolate, original and delicate liquor candies, and clever use of abstract ingredients.
In June 2011, he accepted the position of Pastry Chef at Blackbird. On his return to the Blackbird tree, he will be working with Chef de Cuisine David Posey and Executive Chef and Chicago Powerhouse Paul Kahan.