Today we’d like to introduce you to Susie M. Reiter.
Hi Susie, it’s an honor to have you on the platform. Thanks for sharing your story with us – To start, maybe you can share some of your backstory with our readers.
My name is Susie M. Reiter, and this is how I became a chef culinary instructor in Austin, Texas. It was not an easy path, but it was worth taking. Both my kids are now young adults, but back when they were younger, my husband, David, and I decided that I would leave my career as a pharmaceutical representative to stay at home to raise our children. Part of our family’s mission was to give or serve our community as a family. So, I jumped into every parent volunteer position at their elementary, middle, and high school. In addition to becoming a parent volunteer for our local schools, in 2013, I founded the National Charity League, LLC, North Austin Chapter, with a fantastic board of women who were professional volunteers and business leaders in our community. The NCL, LLC, North Austin Chapter was the 5th chapter in Austin and the 188th chapter in the country.
This organization is a 6-year program focused on the mother/daughter relationship through philanthropy, leadership, and cultural experiences. After serving as President of the North Austin Chapter, I knew I wanted to return to school to get my Registered Nurses license and show my daughter it is always possible to return to school and get the career you are passionate about. After speaking to many school counselors at our area colleges, I was told it had been over 10 years since I achieved my BS in Biology from UCLA. The counselors, younger than me, told me I would have to retake my calculus—chemistry, o-chemistry, and other classes to qualify for the nursing program. I thought to myself, at my age, I am not supposed to create family debt, and I am supposed to reduce our debt. So, I knew going back to school would not be an option. I became down and depressed. With all my non-paid professional volunteerism, I knew I had much to offer in a professional role.
Cooking has always been my passion. My husband suggested that I go to culinary school. So, I applied to the Escoffier School for the Culinary Arts in Austin, Texas. I was accepted into the school and was the oldest student in the class. I unofficially became everyone’s surrogate mom. It was fun and exciting. When I was handed my knife kit, it felt like Christmas morning. I also enjoyed cooking and studying with the younger students. They taught me alot about young adult culture, and I taught them a lot about life skills. I finished the program and started working in the kitchen on the line and teaching at Lake Austin Spa and Resort. From that experience, working the line in a kitchen was not my future, but being an educator was. So I was approached by Google, Austin campus, to assist in teaching Googlers how to cook in their Teaching Kitchen on campus. Googlers had to cook for an hour a day twice a day. I love it.
Unfortunately, Covid happened, and Google closed its doors due to the pandemic. During the pandemic, I took the opportunity to take an online nutrition class from Stanford Center of Health, Stanford University, and earned my nutrition certificate. Since then, I have been back at Lake Austin Spa and Resort and teach privately through my company, Eat Good Food with Chef Suz, in my teaching kitchen in the Zilker Park area, downtown Austin. I apply my knowledge of science and nutrition to my culinary teaching. If you understand the “Why” behind a recipe, you can make any addition, omission, or substitution to any recipe, and it will be fabulous every time! I love being a culinary instructor. I had the privilege of crafting meals for notable figures like Michelle Obama. I provided chef support for cookbook authors and culinary TV personalities like Sarah Molton, Sandra Gutierrez, and celebrity Camila Alves.
Would it have been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
My first struggle was to understand that fear is a natural emotion. Just don’t let it get in the way of trying new things or making changes that can impact your life in a direction you may have never imagined. My family and friends’ support has allowed me to experience my failures in a safe place and gave me the courage to take that challenge head-on.
I appreciate you sharing that. What else should we know about what you do?
Being an educator in the culinary arts brings me great happiness. I derive great satisfaction from demystifying recipes and cooking techniques, making them approachable to everyone. My solid foundation in science provides a unique angle through which I guide individuals in mastering the art of cooking. I leverage scientific principles to empower learners, enabling them to confidently modify recipes with additions, omissions, and substitutions, all while ensuring consistently fantastic results.
I love introducing new flavor profiles and illustrating how these ingredients can seamlessly transition into various culinary creations. Among the essential skills I emphasize, mastering knife techniques stands out. Equipping individuals with proper knife skills and nurturing these abilities through practice significantly enhances their cooking journey, rendering it more effective and enjoyable.
By grasping the underlying scientific principles, comprehending diverse flavor profiles, and honing knife mastery, individuals gain the capacity to utilize a recipe as a guide. Armed with this knowledge, they can infuse their creativity and style into their culinary endeavors, using the recipe as a springboard to craft dishes inspired by their inspirations. Most importantly, sharing a homemade meal is the best way to show your love for family and friends.
Is there anything else you’d like to share with our readers?
An important message I’d like to convey to your readers is the value of embracing new beginnings. If starting a new skill set or career does not scare you, it may not be worth pursuing. Discover your true passion and seamlessly integrate it into your professional journey. Extend kindness to those around you, and ensure your family and friends know your unwavering love by preparing them a wonderful meal. As Julie Child would say, “Bon Appetit”!
Pricing:
- 60.00
- 100.00
Contact Info:
- Website: chefsuz.com
- Instagram: chefsuzatx
- Facebook: eat good food with chef suz
- Linkedin: https://www.linkedin.com/in/chef-susie-m-reiter-14b9691a/
- Youtube: Eat Good Food with Chef Suz @EatGoodFoodwithChefSuz
Image Credits
David Garrett and Audrey Reiter, Osvald and Rita Mercado, David and Carrie Ann Hall
