by Susan Denzer | Sep 4, 2018 | Article, Tips And Techniques
photo: iStock/photgrafeus One of the more important lessons I learned in culinary school had to do with weighing ingredients for baked goods using a kitchen scale, rather than measuring them with measuring cups and spoons. Some thought it was overly fussy! ...Chef Susan developed a passion for cooking and baking at an early age and that passion has never faded. She loves working with and learning about food, planning and organizing events, developing and testing recipes, teaching others, and generally “playing in the kitchen”.
Susan holds a Master’s degree in Education and an AAS degree in Culinary Arts. Her prior experiences as an educator and corporate training leader paired with her restaurant and catering experience provide a great foundation for her work as a Chef and Culinary Consultant.
Recent Comments