Meet The Team - Chef Christine Burgess
Christine Burgess keeps students on their toes...
“When Chef Jackie Cameron needed a righthand person, Christine Burgess was ready to take the next step on her career path. And what responsibilities does such a position demand? ”
“I’m an assessor, trainer and buyer – I’m accountable for getting things done. I’m a shoulder to cry on when things get tough and sometimes a pep talker,” explains Christine Burgess, who has been employed at Jackie Cameron School of Food & Wine since 2018.
Always wanting to be involved in training and teaching, Christine is in a happy place. People, however, have the misconception that she is no longer a chef. “There are so many aspects to being a chef,” she says in defense of her profession. “I’m not in the kitchen on a permanent basis but I use my skills as a chef every day at this school - and I’m fulfilling my dream to tutor aspiring chefs.”
Resolute about all she does, Christine graduated with a degree in microbiology, and this was followed by honours in plant pathology. “I then decided I’d rather be a chef and I graduated with a diploma in culinary arts, professional cheffing and baking, in 2005,” she explains.
A dedicated chef, Christine has worked in various restaurants in South Africa, she has travelled and worked in the UK, and was the head chef at Karkloof Safari Spa, near Pietermaritzburg, for about six years, before joining forces with Chef Jackie. Her current project is to help upgrade the study material for next year. “We are focused on keeping the course updated and relevant – and we are adding new topics that will assist in preparing the students for the ever-evolving industry that they have chosen as their careers,” she says, adding that not a day in this industry is the same – that there is always something happening. “My aim is to provide well-rounded chefs ready to be productive. In that way I will achieve my goal of seeing the students graduate and making a success of their lives.”
When asked to share the best piece of professional advice she ever received Christine didn’t hesitate. “Never stop learning and never become complacent,” she says, adding that she aims to keep learning by attending different courses so that she can broaden her horizons and become a better tutor.
Has Christine made any career mistakes? “Yes, I have… I should have followed my heart and not my head, but I am grateful for the experiences, so I consider them learning curves – not mistakes,” she states. “I’m proud of the journey that brought me to where I am today. There were lots of setbacks and disappointments along the way but, with perseverance and hard work, I’m pleased with what I have accomplished and where I am today.”
Learning is foremost in Christine’s sights. “This industry is always teaching me new things. It is ever evolving,” she says. “And with social media as well as the internet, we are now connected to people and cultures around the world, all trying to outdo one another with innovation and surprises.”
Does Christine have a person who influenced her approach to her career? “The first chef I worked for was very strict,” she says. “I still use techniques he taught me and from him I learnt many anti-waste techniques. My advice to aspiring chefs is to ‘sweat the small stuff’ – attention to detail is paramount. It’s the small things that set you apart from the rest. And in my opinion Jackie Cameron School of Food & Wine is the place where world-class chefs are made.”