About 3 years ago I left a promising career with NCR to pursue my passion for cooking and entertaining. I have enjoyed many years in the food service industry and 5 years in the corporate community. This blend has given me the confidence to achieve my goals, but more importantly, to offer my customers a product and service in which they too can be confident. I am very focused on personalized service, quality cuisine and total professionalism.

During my teens, I had the pleasure of working for a chef, Linda Grossman, in my hometown of Omaha, Nebraska. She was my mentor and taught me all the techniques of the trade, cooking, baking, use of equipment, serving and catering. However, the most important thing she taught me was to experiment, create. I have carried this with me ever since and it is the basis for my business. This company gives me the opportunity to offer an ever-changing menu and more personalized service.

I entered Purdue University in August of 1990 in the Engineering program. While I managed a strict courseload, I also worked part-time at a local restaurant. I wore many hats there, including preparation of traditional Middle Eastern cuisine, waiting tables and selling our pastries to different restaurants in town.

I graduated from Purdue in May of 1994 and immediately began working for Moore Business Forms in Vermont. After some time with them, I left to join NCR here in Dayton, Ohio. My experience with NCR was diverse and progressive. I spent 8 months managing a manufacturing facility in France where I not only learned the language, but the cuisine and the wines. It was a tremendous experience and although I was offered the position permanently, I took it as an opportunity to re-think many of my goals. I decided to resign in May of 1999 and open my chef Susan.

Here I am today. I spent the summer of 1999 planning and preparing for this business. I spent considerable time and effort researching my menu offerings to ensure the integrity of the food even after freezing and refrigeration. I can guarantee the consistency and quality of my food without a doubt. Besides, I had to eat it all too...and, I am picky!

I have been traveling in the Fall of 2001 to Tuscany where I worked with some fabulous chefs and learned about Italian cooking, wines, olive oils and cheeses. There I worked with my mentor I mentioned above at the cooking school that she and her husband have organized there. If you would like more information about them and their school please visit their website at www.tuscanycookingschools.com. I just got back from a trip to New Orleans and picked up some great Creole recipes. I am always expanding my learning and my menu offerings.