About Sue

Sue Vogel

Day job: Standards professional. Daydream desire: Professional foodie.

I have always been creative. I just never knew it. When I was 20 and still living at home, I would have dinner parties for my friends when my parents went out. I would cook an entire meal for them and sit at the dining room table. I was beyond experimental at that time: Coquille St. Jacques, paella, homemade cannoli, cakes, and always a multitude of Christmas cookies. I worked in NYC for a couple of years, as support staff for a test kitchen at a PR firm. The foodie passion widened, but I had already graduated college and saw myself as a future paper pusher, without another option because I’d already “finished”. Twenty-five years later, the passion has never waned. It is begging for a chance to explore and be recognized, and for me to give it due credit and sustenance. Whenever asked: “What are your hobbies?” I tell people that I read cookbooks and food magazines. Cover to cover. I have never given up on learning food trends, and understanding how to execute a recipe. I read many a recipe over and over again just to visualize the steps before I start. I consider myself a “an amateur professional,” and have never shied away from trying something new, original, or complex. It’s all how you set yourself up.

Baking is my passion. I should have been a pastry chef. I knew that by the time I was 25, but I got waylaid somewhere along the way. However, that did not stop me from baking bread, cakes, pastries, pies, and various cultural or family recipes that have a need to be perpetuated: baguettes, Polish babka, Italian bread, Panettone, homemade pasta, or a wonderful loaf of Country French bread. A quarter of a century later, I have felt it to be an obligation and an honor to carry on traditions that are being lost in today’s culture: baking bread, knowing the smell of a rising yeast, and the satisfaction that the give and take of a dough yields in your hands. It is my “motto” to never be without flour, sugar, eggs, butter, and vanilla in my kitchen, in my lifetime, because you never know when you may need to whip something up, and there is a gratifying feeling to know that you can make almost anything with these simple, natural five ingredients as the basis for something wonderful and memorable (without having to make a special trip to the store). May your pantry never be without.

Make your dreams come true!

Some of my World Famous Foods: Chicken Marsala, Spinach Canneloni, Homemade Pasta and Pizza, Pulled Pork, Breads, Scones, Any Cakes, Cobblers, Pies (Peach and Lemon Meringue), Biscotti (a dozen kinds)

I have travelled to: Austria, Belgium , Canada, England, France, Germany,  Ireland ,Italy, Korea, Mexico, Switzerland.