Longtime New Lenox Woman, 'Brilliant' Pastry Chef Made Cakes For Hillary Clinton, Richard M. Daley: Obituary

NEW LENOX, IL — A family with deep New Lenox roots is remembering one of their own whose culinary passion and talent—particularly for pastries—continually left them awestruck and inspired.

Cynthia Sheehan (formerly Piket), was an alum of New Lenox District 122 schools, Lincoln-Way Central High School and Joliet Junior College, and made a name for herself as a chef whose skill resonated with family, friends—and even public officials.

Her talents garnered her the honor of making two birthday cakes for former First Lady and Sen. Hillary Clinton, and a 2,000-pound cheesecake for Chicago Mayor Richard M. Daley’s millennium celebration. The latter was covered in edible gold, and needed a crane to set it in place.

"She was brilliant," her sister Jennifer Fitzgerald told Patch. "She was so talented, so dedicated, and she loved sharing it with people."

Most recently of North Falmouth, Massachusetts, Sheehan died in Boston on Aug. 21. She was 58 years old. Born to Philip and Louise Piket on Sept. 9, 1966, in Kalamazoo, Michigan, the family later moved to Joliet, then New Lenox, where Sheehan was raised.

Family described Sheehan as a gifted artist as an executive pastry chef for The Westin O'Hare, and later as a pastry chef for Unifine Dohler, a European company famous for their German pastry ingredients. She ultimately became vice president of sales for international chocolatier Schokinag Chocolate and vice president of sales for Galaxy Desserts.

In their family, Sheehan's talents wove a thread of love and connection—she always "made large enough portions to feed family, friends and neighbors.

"No one missed a holiday at her house," her online obituary reads.

Sheehan graduated from the culinary program at Joliet Junior College before putting her talents to use professionally.

"... She made such a positive impact on this industry and the countless culinarians and very fortunate friends and family members who were able to experience her pastry talents and love of her trade," wrote the college's Chef Michael McGreal, in tribute.

Sheehan was a "dedicated and joyous person who shared her zest for life by welcoming family, friends and neighbors into her home to share in her amazing culinary skills," her family said.

Sheehan even meticulously made her sister's wedding cake in 1998: chocolate with raspberry filling, with vanilla in one tier for those who didn't prefer chocolate.

"The thing about it was, I told her exactly what I wanted," Fitzgerald said. "It was amazing. You just want some perfect things on your wedding day, and it was perfect."

Family can recall Christmases with a beef tenderloin and spread lovingly made by Sheehan. She regularly commanded the kitchen in family celebrations, Fitzgerald said.

"She would come and put all the food together, boss us out of our own kitchens," she said, laughing. "It was her gift, and it was an amazing gift."

Her craft started at home, in the family kitchen, where she and her mother would make "fun designs" on birthday cakes. Her flair showed, even then.

"She was so talented artistically."

During her time as pastry chef at the Westin, she created intricate designs for holiday brunches—dessert tables with her gingerbread houses as centerpiece for Christmas—and cake-filled chocolate eggs for Easter. She used pulled sugar in many of her creations, a delicate art in itself, Fitzgerald said.

"She had this wonderful gift, and she followed it in different ways," she said. "The artistry involved in pulled sugar, making of cakes—a lot of the things she did—is so intricate. It was amazing to me."

Even after leaving her professional role as pastry chef later in life, Sheehan's passion and skill steered her toward perpetual happiness and fulfillment. Having transitioned into chocolate sales, her vision was used to create displays at culinary shows at McCormick Place.

"She would set up these amazing booths—she did it all by herself," Fitzgerald said. "She was 5-foot-3, but she was so strong and so dedicated. She made the displays beautiful—she kept her passion alive in sales by doing that."

At conferences, her passion shone through as she spoke to others in her field.

"I love chocolate, but Cindy could make you LOVE chocolate," Fitzgerald joked. "All her love, her skill, dedication still came out in a whole different way. She just met the moment wherever she was, and never let go of her artistry."

After moving to Cape Cod, Sheehan shifted her skills into the local fare: seafood.

"She moved into making amazing seafood—lobsters, and clams. Grilled scallops," Fitzgerald said. "She took her passion for cooking and translated it—it was always with her. She was amazing."

A celebration of life is planned for Sheehan on Oct. 11 in Illinois, family said.

Sheehan was born to Philip H. and Louise A. Piket on Sept. 9, 1966, in Kalamazoo, Michigan. She went on to become a loving mother of Steffi (Jones) Moulton. She is also survived by her husband Dan Sheehan, stepchildren Danny and Kelsie Sheehan, parents Phil and LouAnn Piket, siblings and their spouses, Melinda and Tim (May), Jim and Maria, Jennifer and John (Fitzgerald) and Jenny and Steve (Goes), her grandmother, Louise Forsleff, her aunts and two uncles, Kathleen and Dick Burgess, Delores James, Elizabeth Forsleff and Bruce West, Aunt Kathy Piket, Uncle John Chahbazi, and Aunt MaryAnn Chahbazi, and many loving cousins and nieces and nephews.

She was preceded in death by her grandparents, Elmer and Florence Forsleff and Peter and Kathleen Piket, three uncles, Terrence Piket, Gary Forsleff, Jerry James, and one cousin, Beth James.

A celebration of life is planned for Oct. 11 in Illinois. Those who knew Cindy and would like to attend the celebration are encouraged to contact Melinda Piket-May through Facebook, or Jennifer Fitzgerald at (815)370-0634. In lieu of flowers, donations to World Central Kitchen in Sheehan's name would be welcomed.