About Me
It all started with mud pies—no. It was the 6th grade cake baking contest I won when my mom told me to add orange juice to the cake batter to make it moister. Then she encouraged me to do and be anything I wanted, to pursue every dream.
It all started with mud pies—no. It was the 6th grade cake baking contest I won when my mom told me to add orange juice to the cake batter to make it moister. Then she encouraged me to do and be anything I wanted, to pursue every dream.
Instead of making reservations, make an occasion of dinner together "a deux." This is an opportunity to cook together, in the kitchen, that is. And then dine leisurely! Since I studied and trained at the Cordon Bleu, I wanted to share a Cordon Bleu style of dinner - but of course low-fat!
Susanne E. Wilder, CFE B.S. FNIM is a Reformed Cordon Bleu chef, Home Economist, Nutritionist, cooking teacher and food writer as well as a cookbook author, caterer and food stylist.
Susanne brings a wealth of training and experience in every level of the food industry. Her skills are integrated to provide clients with accomplished services in all areas of food presentation, preparation and training, including:
