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Christine Ilich is a 1995 graduate of Peter Kump’s New York Cooking School (now known as ICE). Christine landed her first cooking job at 9 Jones Street Restaurant in Greenwich Village, where she worked her way up from line cook to head chef. Christine went on to work in several other restaurants in Manhattan, as a sous chef at a caviar restaurant and as a line cook at a southern food joint in the East Village. She concluded her career in New York as a pastry chef for the popular Time Café restaurants, followed by the stylish, London-based restaurant, Nicole’s where she received rave reviews for her desserts from the New York Times. In 2001, Christine moved to Virginia. She was chef of the Locke Store, an upscale bakery and catering operation in Millwood, VA and is now cooking for a farmer’s market in Winchester, VA, where she is known for her seasonal soups and breads. She teaches recreational baking classes at L’Academie de Cuisine.
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