Find a speaker

Susanne Wilder

Susanne Elizabeth Wilder has come a long way since the summers when she milked cows on her cousins' farm in the U.S. state of Washington. Baking bread and churning butter at the time resulted in a lifetime of inspiration for her career, which has taken the fresh and natural approach to the culinary arts. This experience also instilled a commitment to quality that has been consistently exhibited in the cookbooks that she has both written and styled, along with recipe development for major food chains, food columns for national publications as well as teaching nutrition and cooking classes for health spas and television programs.

Known for her low-fat approach to food, Susanne received her B.S. in Home Economics, Journalism at Washington State University, specializing in foods, nutrition and institutional food management. During her junior year abroad, she was accepted at the prestigious Cordon Bleu in London, taking the advice of her mentor, Julia Child, who steered her toward the London School for its thorough approach to French cuisine in an English-speaking environment. She also studied at La Varenne in Paris and taught courses at the Cordon Bleu Academy in Auckland, New Zealand. This experience gave her a mastery of French Provencale cuisine, creating superb dishes farm fresh ingredients and presenting them in a Cordon Bleu (or blue ribbon) manner.