Christine Nunn '03
Class Year:
2003
Degree:
A.O.S.
Major:
Culinary Arts
Biography:
While most culinary professionals would agree that working in the food business is no picnic, that's exactly what it is for Christine Nunn. As owner and executive chef of Picnic Caterers, she's plenty busy—business is booming, and the company books months in advance. And that's just fine with her because she's making a living doing something she truly loves.
That living began entirely by chance. A former non-profit development director and special events planner, Christine was tired of paying top dollar for mediocre food. So, as an avid home cook, she began to cater her own events with great success. That's when she decided that taking a break from the business world and attending the CIA might be a good idea.
Was it ever! "Because I made the change and chose the CIA, all of these good things are happening," she said. "I loved going to the CIA—it was the time of my life, and it offered me the time of my life until I retire!" She graduated, took a gamble by starting her own catering company, and things just took off from there.
Christine's approach to every catering event is simple: custom-designed menus for each client, coupled with perfect execution of the best ingredients available. She has her own garden to provide the freshest of seasonal organic produce. All the meats she purchases are straight from the market. Whenever possible, she cooks completely local, seasonal organic meals. Everything is made to order—nothing is frozen, pre-made, or not of her own creation.
She is also a sommelier, lectures extensively, and teaches numerous classes on French, Italian, and regional American cuisine. Clearly Christine Nunn is not one to put all her eggs in one picnic basket.
That living began entirely by chance. A former non-profit development director and special events planner, Christine was tired of paying top dollar for mediocre food. So, as an avid home cook, she began to cater her own events with great success. That's when she decided that taking a break from the business world and attending the CIA might be a good idea.
Was it ever! "Because I made the change and chose the CIA, all of these good things are happening," she said. "I loved going to the CIA—it was the time of my life, and it offered me the time of my life until I retire!" She graduated, took a gamble by starting her own catering company, and things just took off from there.
Christine's approach to every catering event is simple: custom-designed menus for each client, coupled with perfect execution of the best ingredients available. She has her own garden to provide the freshest of seasonal organic produce. All the meats she purchases are straight from the market. Whenever possible, she cooks completely local, seasonal organic meals. Everything is made to order—nothing is frozen, pre-made, or not of her own creation.
She is also a sommelier, lectures extensively, and teaches numerous classes on French, Italian, and regional American cuisine. Clearly Christine Nunn is not one to put all her eggs in one picnic basket.
©Copyright 2007. The Culinary Institute of America
