Bravo Exit Interview - Heather Chittum

ATC Love to Chef Heather Chittum

While it's always hard to say goodbye to a cheftestant under normal circumstances, it's even more difficult to have to say it twice. Chef Chittum received a huge break when she was invited back last week to replace Seth in the competition. Unfortunately, she was not able to parlay this luck into a happy ending.

It must be quite difficult to have to create an outfit out of edible products. After all, even fashion designers on Project Runway have had issues with such challenges. Chef Chittum chose produce, which may have been easier to work with than chocolate, but didn't do the trick of wowing the judges.

Chef Heather, we're so sorry to see you leave (again). Much luck in your future.

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All Top Chef Interview with Heather Chittum

Top Chef Just Desserts contestant, Heather Chittum talks about her experience on the show. Click here for the interview. Thank you Heather!

Bravo Exit Interview - Heather Chittum

Meet the Pastry Chefs - Heather Chittum

AGE: 37
HOMETOWN: Brooklyn, NY – currently resides in Washington, DC
PROFESSION: Pastry Chef, Hook/Tackle Box
EDUCATION: BA, Clark University; Fundamentals of Pastry Arts Program, L’Academie de Cuisine
FAVORITE FALL DESSERT RECIPE: Carrot Cake with Creme Fraiche Sorbet and Candied Walnuts

Heather Chittum took an untraditional path to her career as a Pastry Chef. After studying government and international relations at Clark University, she moved to Washington, DC, where she worked on Capitol Hill for former New York State Senator Daniel Patrick Moynihan. After four years, she left to work for Share our Strength (SOS), a non-profit organization dedicated to ending childhood hunger. While there, she was introduced to some of the most influential chefs in the US, which inspired her to revisit her passion for cooking. She decided to enroll in culinary school and began working alongside Equinox’s acclaimed Pastry Chef Lisa Scruggs. Since then, she has also worked at Circle Bistro, Dish, Notti Bianchi and Citronelle with Chef Michel Richard before joining Pure Hospitality’s Hook/Tackle Box restaurant in Georgetown.