Christine Campbell is a chef, author, culinary instructor, forager, and Master Meat Crafter based in New York's Hudson Valley. Her culinary compass has led her on adventures cooking across the globe, from the chic streets of France to the sun-soaked vibes of California, the vistas of Vermont to warm-hearted South Carolina, a homestead in Wisconsin to the untamed wilderness of Wyoming. She's done everything from cooking at 5-Diamond resorts to establishing her own 4.5-acre homestead farm and CSA. Now settled in New York, Christine's boundless curiosity and passion for exploring cultures through cuisine have inspired her to create her culinary haven, aptly named the "Rootless Kitchen."
Chef Christine's culinary journey kicked off as a young teen, all thanks to her father's impromptu purchase of a cookbook, "At Home With the French Classics." It was the kind of cookbook that ignites a spark, and Christine's kitchen adventure began right then and there. While her dad ran out to fetch ingredients to kickstart what he hoped would be his new hobby, she turned the pages, raided the fridge, and whipped up several mouthwatering dishes by the time he returned. His response? A classic dad shrug and the iconic line, "Ok, you cook, I'll buy the wine."
Christine started cooking professionally at the remarkable age of 15, where she honed her skills and found inspiration within the bustling kitchens of the industry. She was learning the ropes "on the ground" and immersing herself in the culinary craft. Still, it wasn't until she had successfully navigated professional kitchens for years that she felt hindered by the lack of a formal culinary degree– especially as a woman in a male-dominated profession. Determined to break through, she took a bold step and enrolled in the prestigious Culinary Institute of America (CIA).
Graduating with flying colors, she didn't stop there; she continued on by becoming a teaching fellow, generously sharing her vast knowledge– from the intricacies of meat and seafood identification to the artistry of butchering. When appearing on the TV sensation Chopped, even though the coveted title slipped through her grasp, it was a moment of profound pride when she saw the champion crowned: her former student from her teaching days at the CIA.
While cooking full-time, Chef Christine has also dedicated herself to making a positive impact through food: helping develop food-access nonprofit Nourish Farms, volunteering with farm education programs and women's shelters, and developing medical nutrition programs. Christine continues to blend her culinary prowess with her passion for teaching, contributing to foraging and farmsteading publications, and working on her first cookbook.