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Waffles or Pancakes

I don’t remember having flap jacks or waffles growing up, they just weren’t mom’s thing. Eggs were our go to breakfast routine. Dad recalls growing up with crushed pineapple waffles that my great grandpa ate by the stack and struggled to share. I am sure you will see...

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Garbage Pizza

Here is the link to my food column this week in the Daily Sentinel. Enjoy!http://www.gjsentinel.com/lifestyle/articles/garbage-pizza-sometimes-the-best-pizza-ingredients   LET'S GET COOKING!...

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Simply Asparagus

During this morning’s hike there was no doubt that spring was in the air.  The air was crisp, the sun was bold and there was trace evidence of warmth among the dirt and rocks.  After the hike, I ran into the market to grab a few items and what do I see front and...

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ABOUT SUZANNE

After many years of discussions and ongoing encouragement from family and friends, Suzanne has turned her love of food, hobby of
cooking, and passion for entertaining into a reality that was a dream years ago.  Wanting to share her experience, mistakes (good and bad!) and knowledge, Tourné Cooking School was born.

Tourné (tor nay) is a French term translated in English as “turned.”  In culinary terms, tourné refers to a method of preparing, typically root vegetables, into small oblong seven sided shapes.  Easier said than done, right?  Well, when struggling to prepare tournéd vegetables and dreaming of what may become of her culinary career, Suzanne realized that she was already doing exactly what she loved by sharing her knowledge and experience of cooking in a simplified manner to her family and friends.

“You do not need to master tournéd vegetables to be a successful home chef!”  Suzanne’s ultimate goal in starting a personalized cooking school program is to bring people back into the kitchen and to guide them in developing vital foundational cooking skills that can be built upon for years to come.

Suzanne was born in Northern California. She moved to Grand Junction, Co to attend Colorado Mesa University in 1995.  She met her husband the day she moved here and they have been happily married for 18 years.  Suzanne as earned two degrees from CMU, a BA in Political Science with an emphasis in Criminal Justice and a second degree in the Culinary Arts.  She had a successful career in criminal justice but after having two children decided to follow her heart and focus on her love of cooking.

Suzanne currenlty writes a food column for the Daily Sentinel, is a member of the USPCA (United States Personal Chef Association), and works as a Personal Chef / Culinary Instructor.

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