If you’ve been to the Epcot International Food & Wine Festival, or sailed with Disney Cruise Line, chances are you’ve seen Chef Christine Weissman – a flurry of energy as she spent her days keeping an eye on all things food and drink.
After 12 years on the East Coast, you’ll now see Chef Christine spending time with her chefs at Disneyland and Disney California Adventure parks, where she says she’s working “to always improve our guests’ dining experience.”
She got her start on the opening team at Disneyland Paris, then headed to Walt Disney World Resort for stints at Seasons Dining Room at the former Disney Institute; as the specialty chef in the Biergarten Restaurant at Epcot; chef de cuisine of catering at Disney’s Contemporary Resort and Magic Kingdom Park; executive chef of Epcot; and executive chef of Disney Cruise Line.
Christine Weissman is also a certified Master Chef (Meister Pruefung I.H.K.), and is certified at Level One by the Court of Master Sommeliers.
Her love of cooking started as a child in Bielefeld, Germany, where her family owned a restaurant. She started out as a dishwasher, then learned culinary skills from her father and grandmother. Her favorite kitchen gadget still is a spaetzle board, an old-fashioned way of making German soft egg noodles. “I like to make spaetzle the old fashioned way, ‘scharped from the board,’” says Christine. “I often do this with my daughters at home.”
When we asked her favorite part of being a chef, she quickly answered, “every day is a new adventure, and I love to share my knowledge and skills with my team and watch them develop their own culinary abilities.”
And she says she loves interacting with guests, “creating experiences that they will remember for years to come.”
When she’s taking a rare break from the Disney kitchens, Christine still loves a taste of home – her favorite dish to make is a comforting potato pancake with smoked salmon and a drizzle of sour cream.
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