Communications & Development

• Nov 2022 - Present

Communications, marketing and fundraising for the Foundation dedicated to the promotion and protection of raw milk and raw milk cheese. Communications, marketing and fundraising for the Foundation dedicated to the promotion and protection of raw milk and raw milk cheese.

Founder

• Feb 2020 - Present

Offering training through online and in-person classes and workshops, preparation for various cheese certification programs, including cheese retailing, affinage, english for cheesemongers, and cheese judge training programs. (when health conditions permit) Offering cheese discovery tours for professionals in Paris, Madrid, London, Vermont, and San Francisco/Marin. Translation of documents, including the Guide to Soft Cheesemaking, and Raw Milk: Mission Reconquer, and Profession Fromager… Show more Offering training through online and in-person classes and workshops, preparation for various cheese certification programs, including cheese retailing, affinage, english for cheesemongers, and cheese judge training programs. (when health conditions permit) Offering cheese discovery tours for professionals in Paris, Madrid, London, Vermont, and San Francisco/Marin. Translation of documents, including the Guide to Soft Cheesemaking, and Raw Milk: Mission Reconquer, and Profession Fromager magazine. Consulting on product placement across borders (clients include Jasper Hill Farm and Sodiaal/Entremont) Show less Offering training through online and in-person classes and workshops, preparation for various cheese certification programs, including cheese retailing, affinage, english for cheesemongers, and cheese judge training programs. (when health conditions permit) Offering cheese discovery tours for professionals in Paris, Madrid, London, Vermont, and San Francisco/Marin. Translation of documents, including the Guide to Soft Cheesemaking, and Raw Milk: Mission Reconquer, and Profession Fromager… Show more Offering training through online and in-person classes and workshops, preparation for various cheese certification programs, including cheese retailing, affinage, english for cheesemongers, and cheese judge training programs. (when health conditions permit) Offering cheese discovery tours for professionals in Paris, Madrid, London, Vermont, and San Francisco/Marin. Translation of documents, including the Guide to Soft Cheesemaking, and Raw Milk: Mission Reconquer, and Profession Fromager magazine. Consulting on product placement across borders (clients include Jasper Hill Farm and Sodiaal/Entremont) Show less

English Translator, Profession Fromager

• Apr 2018 - Present

Translate all articles, both technical and general interest, for the international online edition of the trade publication Profession Fromager, published 5x annually. Translate all articles, both technical and general interest, for the international online edition of the trade publication Profession Fromager, published 5x annually.

Teacher and Examiner

• Jun 2021 - Present

Instructor of English for Cheesemongers in the context of the CQP (Certificat de Qualifications Professionnel) crèmier-fromager. Also, Examiner for final diploma (practical exams and interviews) for both the CQP and the CAP (certification d'aptitude professionnel), under the auspices of the French national education system. Instructor of English for Cheesemongers in the context of the CQP (Certificat de Qualifications Professionnel) crèmier-fromager. Also, Examiner for final diploma (practical exams and interviews) for both the CQP and the CAP (certification d'aptitude professionnel), under the auspices of the French national education system.

Cheese Judge

• 2014 - Present

American Cheese Society (USA 2014, 2018, 2020, 2022), Concours Générale Agricole (France 2014, 2015, 2016, 2017, 2018, 2019, 2022) World Cheese Awards (2016 San Sebastien, 2017 London, 2018 Bergen, 2019 Bergamo, 2021 Oviedo, 2022 Wales) GourmetQuesos (Spain, 2016, 2017, 2018, 2019, 2022) Salon du Fromage Coups de Coeur (France, 2020, 2022) Farm Cheese Awards (France, 2019) Mondial du Fromage (France, 2019, 2021) Pro Cheese Awards (Ukraine, 2021) Italian Cheese Awards… Show more American Cheese Society (USA 2014, 2018, 2020, 2022), Concours Générale Agricole (France 2014, 2015, 2016, 2017, 2018, 2019, 2022) World Cheese Awards (2016 San Sebastien, 2017 London, 2018 Bergen, 2019 Bergamo, 2021 Oviedo, 2022 Wales) GourmetQuesos (Spain, 2016, 2017, 2018, 2019, 2022) Salon du Fromage Coups de Coeur (France, 2020, 2022) Farm Cheese Awards (France, 2019) Mondial du Fromage (France, 2019, 2021) Pro Cheese Awards (Ukraine, 2021) Italian Cheese Awards (Italy, 2021) Aesthetic judge for cheese competitions. based on 20+ years of sensory analysis practise and teaching. Meilleur Ouvrier de France (France) Judge of candidates in the English language proficiency aspect of the competition Cheese judge trainer: World Cheese Awards, September 2019 Show less American Cheese Society (USA 2014, 2018, 2020, 2022), Concours Générale Agricole (France 2014, 2015, 2016, 2017, 2018, 2019, 2022) World Cheese Awards (2016 San Sebastien, 2017 London, 2018 Bergen, 2019 Bergamo, 2021 Oviedo, 2022 Wales) GourmetQuesos (Spain, 2016, 2017, 2018, 2019, 2022) Salon du Fromage Coups de Coeur (France, 2020, 2022) Farm Cheese Awards (France, 2019) Mondial du Fromage (France, 2019, 2021) Pro Cheese Awards (Ukraine, 2021) Italian Cheese Awards… Show more American Cheese Society (USA 2014, 2018, 2020, 2022), Concours Générale Agricole (France 2014, 2015, 2016, 2017, 2018, 2019, 2022) World Cheese Awards (2016 San Sebastien, 2017 London, 2018 Bergen, 2019 Bergamo, 2021 Oviedo, 2022 Wales) GourmetQuesos (Spain, 2016, 2017, 2018, 2019, 2022) Salon du Fromage Coups de Coeur (France, 2020, 2022) Farm Cheese Awards (France, 2019) Mondial du Fromage (France, 2019, 2021) Pro Cheese Awards (Ukraine, 2021) Italian Cheese Awards (Italy, 2021) Aesthetic judge for cheese competitions. based on 20+ years of sensory analysis practise and teaching. Meilleur Ouvrier de France (France) Judge of candidates in the English language proficiency aspect of the competition Cheese judge trainer: World Cheese Awards, September 2019 Show less

Garde et Jury

• Jan 2011 - Present

Director, Anglophone Program

• Sep 2012 - Present

Teaching cheese professionals in english, in a program developed with MonS Fromager-Affineur. Our basic course, Cheesemonger Essentials, offers cheesemonger training, with hands-on and classroom work in English at the heart of MonS French operations. The Big Cheese: A Manager's Toolkit enhances the skills and knowledge set for cheese shop/department owners and managers. Affinage: The Art and Science of Maturing Cheese covers all the basics for cheesemakers and retailers to… Show more Teaching cheese professionals in english, in a program developed with MonS Fromager-Affineur. Our basic course, Cheesemonger Essentials, offers cheesemonger training, with hands-on and classroom work in English at the heart of MonS French operations. The Big Cheese: A Manager's Toolkit enhances the skills and knowledge set for cheese shop/department owners and managers. Affinage: The Art and Science of Maturing Cheese covers all the basics for cheesemakers and retailers to successfully ripen cheese. In collaboration with Ivan Larcher, the Academie offers two levels of Cheesemaking courses: 101 is a basic survey course, and the 201 series offers a deep dive into a pair of cheesemake styles, three different pairs throughout the year. The most comprehensive professional development program for english speaking cheese professionals. Sue's responsibilities include teaching, marketing, budget management, logistical coordination, sales and enrollment, course translation and adaptation for non-French, marketing, and long-term development. Show less Teaching cheese professionals in english, in a program developed with MonS Fromager-Affineur. Our basic course, Cheesemonger Essentials, offers cheesemonger training, with hands-on and classroom work in English at the heart of MonS French operations. The Big Cheese: A Manager's Toolkit enhances the skills and knowledge set for cheese shop/department owners and managers. Affinage: The Art and Science of Maturing Cheese covers all the basics for cheesemakers and retailers to… Show more Teaching cheese professionals in english, in a program developed with MonS Fromager-Affineur. Our basic course, Cheesemonger Essentials, offers cheesemonger training, with hands-on and classroom work in English at the heart of MonS French operations. The Big Cheese: A Manager's Toolkit enhances the skills and knowledge set for cheese shop/department owners and managers. Affinage: The Art and Science of Maturing Cheese covers all the basics for cheesemakers and retailers to successfully ripen cheese. In collaboration with Ivan Larcher, the Academie offers two levels of Cheesemaking courses: 101 is a basic survey course, and the 201 series offers a deep dive into a pair of cheesemake styles, three different pairs throughout the year. The most comprehensive professional development program for english speaking cheese professionals. Sue's responsibilities include teaching, marketing, budget management, logistical coordination, sales and enrollment, course translation and adaptation for non-French, marketing, and long-term development. Show less

Member Board Of Directors

• Jul 2015 - Jul 2018

Fiscal oversight, long-sterm strategic planning, crisis management, promotion of members and the mission of the American Cheese Society, to promote American Cheese and its related industries. Fiscal oversight, long-sterm strategic planning, crisis management, promotion of members and the mission of the American Cheese Society, to promote American Cheese and its related industries.

co-chair

• 2012 - 2014

co-chair

• 2012 - 2014

co-chair

• 2012 - 2014

Freelance writer

• Dec 2011 - Sep 2012

Freelance writer for Cheese Connoisseur Magazine. Published articles include: Dogs & Fromage (Spring, 2012), The Napoleon of Cheese (Summer, 2012), and upcoming article on ACS's Certified Cheese Professional Exam program (Fall, 2012), also guest editorial, Deli Business News, on ACS certification (Fall, 2012). Freelance writer for Cheese Connoisseur Magazine. Published articles include: Dogs & Fromage (Spring, 2012), The Napoleon of Cheese (Summer, 2012), and upcoming article on ACS's Certified Cheese Professional Exam program (Fall, 2012), also guest editorial, Deli Business News, on ACS certification (Fall, 2012).

Trustee

• 2008 - 2009

Publicly elected position,serving to oversee policy and budgets for the Port Washington Public Schools, 5200 students. Formed Legislative Task Force to advise Board on state & national policy issues. Served on Audit Advisory committee, Community Relations committee, Budget & Facilities committee. Publicly elected position,serving to oversee policy and budgets for the Port Washington Public Schools, 5200 students. Formed Legislative Task Force to advise Board on state & national policy issues. Served on Audit Advisory committee, Community Relations committee, Budget & Facilities committee.

instructor

• 2006 - 2009

Taught cheese appreciation classes on a wide variety of themes, including pairing cheeses with spices, different foods; French cheeses, Italian cheeses, ACS award winners, comparative vertical tastings, and many American artisanal cheese tastings. Taught cheese appreciation classes on a wide variety of themes, including pairing cheeses with spices, different foods; French cheeses, Italian cheeses, ACS award winners, comparative vertical tastings, and many American artisanal cheese tastings.

chef/owner

• Sep 2002 - Aug 2008

Offering custom-designed cooking classes to small groups of clients in their own kitchens. Cheese appreciation (tasting) classes for private, corporate, and nonprofit (fundraiser) clients. Also, occasional offsite catering services. Offering custom-designed cooking classes to small groups of clients in their own kitchens. Cheese appreciation (tasting) classes for private, corporate, and nonprofit (fundraiser) clients. Also, occasional offsite catering services.

Assistante de Direction (Assistant Director)

• 2004 - 2006

International cooking school specializing in the classical French repertoire. Hands on diploma courses for professionals, demonstration classes for individuals and groups. As Assistant Director, I was responsible for the english speaking clientele (about 80% of the full-time students), and taught cheese classes. Managed the chef's schedules and translation of recipes, as well as marketing and communications. International cooking school specializing in the classical French repertoire. Hands on diploma courses for professionals, demonstration classes for individuals and groups. As Assistant Director, I was responsible for the english speaking clientele (about 80% of the full-time students), and taught cheese classes. Managed the chef's schedules and translation of recipes, as well as marketing and communications.

Director, Marketing & Development

• 2004 - 2005

Organized daylong promotional visit for all Guild cheesemakers in NYC for press cheese tasting at Artisanal Cheese Center, visits to retailers, and private dinner at Murray's Cheese. Developed website for the Guild and brochure. Advised on other promotional projects. Organized daylong promotional visit for all Guild cheesemakers in NYC for press cheese tasting at Artisanal Cheese Center, visits to retailers, and private dinner at Murray's Cheese. Developed website for the Guild and brochure. Advised on other promotional projects.

Assistant Manager

• 1989 - 1991

Responsible for menu design, client development, sales, staff training, liaisons with function sites, event planning, event management, staffing for high-end offsite catering company in the Boston area. Responsible for menu design, client development, sales, staff training, liaisons with function sites, event planning, event management, staffing for high-end offsite catering company in the Boston area.