About Sue

After teaching and traveling the US for over 35 years, I have a vast menu of topics for classes.  My focus has always been on quality, lack of artificial enrichments or chemicals added to food.

Nutrition is the main reason we eat, so I would like to share ways to find the right nutrients and make the process of cooking pleasant, fun, and attractive.  I focus on alternatives; ingredients, techniques, equipment used, timing, procedures.  I share unique ideas for all types of eating styles, which include international flavors as well as specialty subjects. It is important to me to empower folks to try new things, and trust their ability to be creative.  I am very interested in food management, pure food, and presentation.

I began my career in the gourmet equipment wholesale business in 1974 traveling for Taylor and Ng of San Francisco.  I opened a four-state territory and helped manage a showroom in the Dallas Trade Mart.  I did demonstrations of usage and care of Chinese cooking equipment in the four states and at wholesale shows over the US.  After a few years, I began traveling as a freelance gourmet cooking instructor, and taught at cooking schools, and gourmet shops all over the country. 

I have done live TV and radio interviews, and have many articles written about my work, and some written by me. I was also hired by other equipment manufacturers to teach about their products.  I was very instrumental in the acceptance of food processors, microwave ovens, convection ovens and many other items in home use.  There were times when I traveled to 13 cities in a week teaching. 

I was a strict vegetarian for over 38 years, focused on not eating processed foods.  I have always avoided food additives of all kinds, and prefer fresh and raw foods.  No hormones, no chemicals, no frozen or canned foods used in recipes, low or no salt, no sugar, very little oil or butter.  I have demonstrated how to substitute these unhealthy things for healthy alternatives. 

I do custom classes and demonstrations for any subject; now focusing on dietary challenges as the baby boomers are coming up with food allergies and other problems based on long term bad diets.  I also appreciate food management; canning, drying, and the specific use of food before and after it is cooked.

A part of my business includes chef services in private homes and classes in homes or offices - I supply all the equipment and groceries that we use.  All the client needs to supply is a table and plug as I even bring the burners! 

It has been great fun, and I am currently working to encourage everyone to strive for a long-term focus for health, to avoid the doctor, be alert, keep active,  have lots of energy, and a great immune system.