Julie Burba, CCP

Chef Julie Burba is a graduate of Western Illinois University. After working for a decade in the public relations arena for non-profit organizations and universities in the Boston area, Julie pursued her culinary interests at The Cambridge School of Culinary Arts. She enrolled in the School's Professional Chef's Program and earned her diploma in the culinary arts. After graduating, Julie joined the staff of Formaggio Kitchen as its Sous Chef/Catering Manager. At this time she began teaching in the School's Recreational Division and assisting the Food Basics instructors in the professional programs. She also began her own catering business, specializing in corporate events. In January of 2004, she began teaching Food Basics and American cuisine in the Professional Chef's and Culinary Certificate Programs. Julie is also a line cook at Tomasso Trattoria and Enoteca in Southborough, MA. She earned the Certified Culinary Professional certificate from the International Association of Culinary Professionals (IACP) in March 2003. She teaches regional American Cuisines, Food Basics, Holiday Baking, Cooking Couples, and specialty classes in the Recreational Department.