[5] Cushing graduated top of her class in the Grand Diplôme program at the École de Cuisine La Varenne in Paris.

[6][1] She has worked at Four Seasons Hotels, Magna International, the King Ranch Health Spa, and Toronto's Scaramouche restaurant, as a pastry chef.

[6] She was a teacher at the Kitchen Studio, had her own cooking school, and created recipes for places such as Gusto magazine, Starbucks, and Ace Bakery.

[6] She has spoken at the Cook for the Cure breast cancer campaign, was thought to be a superhero at Starbright Foundation for sick kids hospital, and is now a judge for the Gold Medal Plate annual fundraiser for the Olympic committee as well as an advocate of the Children's Breakfast Clubs.

[4] She has written three cookbooks and has a line of artisan food products: extra virgin olive oil from Greece, tomato sauces handmade in Canada, and roasted red pepper spreads.