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.