New Appointment at Jackie Cameron School of Food and Wine
After completing BSc degrees in Plantpathology (honours) and in Microbiology, Christine Burgess followed her heart to the culinary word of fine food - and was rewarded with Top Academic Achievement at the Institute of Culinary Arts in Stellenbosch. She graduated in 2005 with a diploma in culinary arts, professional cheffing and baking.
Experience in the UK and at renowned local restaurants including: Reuben’s Restaurant & Bar in Franschhoek; Le Quartier Francais in Franschhoek; Aubergine Restaurant in Cape Town; Karkloof Safari Spa in the KwaZulu-Natal Midlands and Artisan Pizzeria in Hilton, stand her in a good position for making an indelible mark in the industry.
Burgess has worked as a trainee chef; a chef de partie; a relief chef; a sous chef; and as a head chef which means she has full understanding of all that is required in a busy kitchen.
Recently appointed to the team at Jackie Cameron School of Food & Wine, Burgess’ enthusiasm, attention to detail, leadership abilities, patience and understanding, as well as her commitment, resonate with the attributes already embedded in the school.