In 2010, Susanna left her corporate career and enrolled in the Professional Pastry Arts program at The International Culinary Center (formerly The French Culinary Institute). While at ICC, she completed an externship with Chef Richard Leach at Park Avenue before landing her first job as a pastry cook at Cafe Boulud. Susanna spent a year honing her skills in Daniel Boulud’s restaurant before moving onto the prestigious kitchens of Per Se in August of 2011. Susanna spent two years at Per Se, working in pastry before becoming head chocolatier–mastering the art of hand-shell chocolates. Susanna attributes her intense, keen-eye for perfection to her training in Thomas Keller’s three Michelin starred kitchen.
In December of 2014, Susanna opened Stick with Me, a confectionery specializing in hand-made, luxurious treats, including 24 uniquely flavored hand-shelled bon-bons, flavored caramels, chocolate truffles, crisp brittles, toffees, nougats, nut butters, and elegant small cakes.
