About Bon Macaron Chicago
BON MACARON CHICAGO was founded in January 2013. Executive Chef/Owner Catherine Cooper is a Chicago area native and trained in Paris, France at Ecole Ferrandi. European macarons (mah-kah-ROHN) are meringue based and gluten-free made with almond flour.
Bon Macarons are handcrafted for wholesale, events, corporate dining and gift boxes in Chicago area. Classic flavors are available and a line playful flavors such as PB&J, S'more and Cherry Pie. See Gallery Page
Catherine pursued professional cooking after working on food accounts in the corporate world. She was a personal chef and traveled to Paris, France in 2010 to attend École Ferrandi. Catherine earned a diploma in classical French cuisine followed by an additional cuisine internship at a Michelin rated haute cuisine restaurant in Paris. As a true Chicagoan, she also enjoyed professional pizza training at VPN in Napoli, Italy and Ecole Francaise de Pizzaiolo in Paris.
Catherine's appreciation for the macaron craft developed while waiting in the long lines at the Parisian macaron patisserie shops. She followed her instincts and set her heart on the decadent macaron. In June 2012, Catherine completed macaron production certification at Ecole Ferrandi (taught by Chef Ollivier Christien) and began to pursue her aspirations to start-up Bon Macaron Chicago in her hometown. 2013 - Voila!
*Catherine is from Barrington IL and attended Pine Manor College in MA where she earned a B.A in English. She taught elementary grades and holds two Master Degrees in education and congnitive development from Lesley College and Boston University in MA.
*Today, Catherine applies her passion for teaching by offering macaron classes to the public and certification for professionals. She has also developed and implemented an internship program for Chicago area pastry students in her Bon Macaron Chicago kitchen. She is an advocate of children learning to cook (see www.mealmaven.com).
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VIDEO: What does it take to make a macaron?
