Susan's Open Road

  • INTERVIEWED BY:

    Design Roadtrip

  • INTERVIEW LOCATION:

    New Orleans, LA

  • AIRED ON:

    Public Television: Season 12

SUSAN SPICER

Chef
Bayona

“I was looking for something I wanted to do, and I knew it was out there in the world somewhere, but I just didn't know what it was.”

INTERESTS:

Business Food

THEMES DISCUSSED:

Culture Experience Goals Passion Exploration Success Community Family Talent

FOUNDATION:

Accomplishing Goals

TAGS:

advice, business, college, competition, confidence, cooking, crawfish, creative, enjoy what you're doing, experience, explore, food, foundation, New Orleans, progress, skills, strength, success, take your time, vision

BIOGRAPHY:

  • Graduated from high school, went to one year of college and got restless.
  • Traveled around the U.S. to figure out what she wanted to do.
  • Moved back to New Orleans and started cooking socially.
  • Realized that cooking for others was the calling she'd been looking for.
  • Says there's nothing better than a big crawfish boil, interacting with the people around you, hearing their stories.
  • Calls cooking a "medium" she's very comfortable with, much like an artist.
  • In 1993, won a James Beard Award, widely considered the highest honor in the culinary arts.
  • Her New Orleans restaurant, Bayona, is widely considered to be one of the best in America.

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