All Top Chef Interview with Chrissy Camba

Top Chef Seattle contestant, Chrissy Camba, talks about her experience on the show.

A highlight:  

ATC:  Tell us about your restaurant.

CC:  Bar Pastoral.  It's located in Lakeview in Chicago.  It's a 50-seat bar.  We have a cheese bar and a wine bar.  We also serve small and no-so-small plates.

ATC:  What is the most popular item on the menu?

CC:  As of yesterday, it was the Rush Creek Reserve Chicago Style.  Rush Creek Reserve is a seasonal cheese.  Kind of ooey gooey and wrapped in bark.  When I tasted it, it reminded me of a hot dog, so I did a play on the Chicago-style dog with the Rush Creek Reserve.

Click here for the full interview.

Click here to "Save Chef Chrissy."

Click here to visit the Bar Pastoral website.  

Posted on AllTopChef.com

Meet the Chefs - Chrissy Camba

HometownChicago, IL

ProfessionChef, Bar Pastoral, Chicago, IL

Culinary EducationBooks, Work and Stages

Favorite Simple Winter RecipeChicken Adobo with jasmine rice

Chrissy is a spunky Filipino woman who currently serves as Chef at Bar Pastoral, an extension of Chicago’s beloved cheese, specialty food and wine shop, Pastoral. She graduated from Loyola University, Chicago with a degree in biology, and has worked hard to shine throughout her culinary career. When she wasn’t working, Chrissy has staged at acclaimed restaurants such as Bouchon, Alinea, Blackbird, Boka, Avenues, Naha and The Bristol. In 2010, she was featured on the cover of 'Time Out' magazine for her charcuterie plate, and in 2012, Christina was featured on Grubstreet’s “101 of the Most Interesting Desserts.” If she were a food, she says, “I would be a Santol fruit – sometimes sweet, sometimes tart, unusual and a skin that can be thick or thin.”

Posted on AllTopChef.com