Christine Cushing, a well-known celebrity chef, is married to Bosko Scepanovic, a Toronto-based realtor.

What is the Christine Cushing’s Net Worth?

Christine Cushing is a well-known culinary celebrity who has made a name for herself through a number of television cooking programmes. She began her television career in 1998 with the show Dish It Out, a cookery show on the Life Network, which she hosted for three seasons.

She went on to work with Food Network Canada for two consecutive shows, Christine Cushing Live from 2001 to 2005 and Cook With Me from 2005 to 2006, while her career was in full swing.

Fearless in the Kitchen and Confucius Was a Foodie are two of Cushing’s outstanding shows. At the same time, Wall of Chefs, a Food Network show that launched on February 3, 2020, is her most recent show. She is also the author of two bestselling cookbooks, Fearless in the Kitchen and Dish It Out, and her third book, Pure Food, was released in 2007. Her estimated net worth is $6 million dollars, according to a source, due to her great job as an amazing chef.

Cushing’s Husband:

The celebrity chef has kept her personal life private and hasn’t said much about her marriage, but the duo is frequently spotted sharing each other’s photos on social media. Scepanovic, Crushing’s husband, works at Sotheby’s International Realty Canada as a real estate broker. His Instagram handle reveals that he is a big supporter of his wife’s profession, as he frequently updates about her shows.

Despite the lack of accurate information about their family, the pair does not appear to have children based on their social media presence. The happy pair, on the other hand, routinely discusses their outdoor activities and get-togethers with their friends and family on social media.

Short Bio:

Cushing was born in Greece on May 9, 1964, and raised in Canada. When she was one year old, her entire family relocated to Canada. Her love of cooking developed at a young age, and she began practicing cooking as a child. She did, however, get a linguistics education at the University of Toronto before enrolling in the George Brown College Food and Beverage Management Program in 1986. She also graduated from Ecole de Cuisine La Varenne’s Grand Diploma program in Paris as a top student.

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