Susie Norris, Los Angeles, California
I tackled the Toll House chocolate chip cookie recipe as soon as I was allowed to turn on the oven by myself, which was about the time I could read a recipe myself, and the world of cookies and cakes was suddenly mine. Baking was my nights–and-weekend entertainment as I became a television executive, which I was for many years (Vice President and similar posts at the networks including Disney/ABC, CBS and NBC). I went to culinary school at night, and went on to teach baking at Le Cordon Bleu College of Culinary Arts (and Sur La Table) where everybody cared deeply about the origins and fabrication of food. I was also chef/owner of award-winning Happy Chocolates, a wholesale artisan chocolate and dessert catering company, which I ran while I wrote my two cookbooks: Hand-Crafted Candy Bars: from-scratch, all-natural, gloriously grown-up confections (Chronicle, 2013) with Susan Heeger and Chocolate Bliss: sensuous recipes, spa treatments and other divine indulgences (Random House/Celestial Arts, 2008).
My influences are California seasonal with ethnic spice, New England farm-to-table, and southern sweet. On culinary vacations/research trips, I ate my way through France, Switzerland, England, Russia, Belgium, Italy, Sweden, Finland, Norway and Mexico so far, taking special delight in chocolate, cookies and confections. Writing cookbooks is my first professional love, followed by my current day job as a grant writer/copywriter for The University of Southern California’s Glorya Kaufman School of Dance.
The IFWTWA Board of Directors welcomes new member Susie Norris.