As the wife of a career military officer, Susan Fuller Slack became immersed in the study of Asian cuisine and culture during several periods of residence in Japan. She studied cuisines throughout Asia and influenced by the artful simplicity and seasonal freshness of Japan’s cuisine, she eventually found her niche as a Japanese culinary expert.
Susan has authored several cookbooks including, Japanese Cooking for the American Table and Fondues & Hot Pots (Penguin Putnam Inc, New York, NY).
Susan has lectured and taught cooking classes on various cuisines from coast to coast. In Washington DC, at the DOD School of Attache Training, she conducted classes on the fine art of entertaining for diplomatic staff assigned to service in foreign countries. Susan was invited to co-star in a cooking video with the late Rocky Aoki, of Benihana fame, on the art of Japanese cuisine.
Susan has been influenced by icon Julia Child who inspired both professional and home cooks and taught them how to cook well and eat like the French. Among Susan’s most treasured possessions is her collection of baking equipment and kitchen utensils from Julia’s summer home near Grasse, in the south of France.
Susan is a charter member of the International Association of Culinary Professionals and has attained the designation of Certified Culinary Professional (CCP). She is a founding member of the Charleston Chapter of “Les Dames d’Escoffier” (LDEI) and served as the chapter’s co-president two years with Nathalie Dupree. She then served as President, 2007-2008. For the past two years, Susan has served on LDEI’s Board of Directors as second vice president and is editor of the organization’s magazine, the Quarterly.
Les Dames d’Escoffier is the only organization of its kind: a world wide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership, composed of 27 individual chapters across the United States and Canada, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality.