Caitlin McCormick Schumacher
FIG | Charleston, SC
Caitlin began her culinary career with the incredibly good fortune of landing her first kitchen job with Ben and Karen Barker at Magnolia Grill in Durham. After growing up in Chapel Hill and graduating from UNC with a French degree, Caitlin decided to pursue her passion for pastry. She fell in love with the energy of the Magnolia kitchen and developed a strong admiration and friendship with the Barkers. Karen shared a broad foundation of knowledge that has remained at the core of Caitlin’s baking and personal style.
In 2010, Caitlin relocated to San Francisco, where she learned from celebrated pastry chef Michelle Polzine at both Range and 20th Century Café. During her time in San Francisco, Caitlin also gained invaluable experience in chocolate work at Recchiuti Confections and Restaurant Gary Danko.
After five years, Caitlin returned to the East Coast. She accepted a position in the pastry department at James Beard award-winning restaurant FIG in Charleston, South Carolina, and assumed the role of executive pastry chef less than a year later. Caitlin has been responsible for the seasonal, from-scratch dessert program for the past three years, leaning on the techniques and approach that initially inspired her while working alongside Karen.
When she’s not in the kitchen, Caitlin enjoys spending time outside with her husband, Tori, a chef she met in 2010 while working at Magnolia Grill.
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Caitlin is participating in the Tribute Dinner for Karen Barker on Friday, October 18.