Chef Q&A: Chef Susan Ytterberg

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Chef Susan Ytterberg is the owner of Golden Plum Personal Chef Services, specializing in customized meals  and personalized menu planning for parties and at home. Chef Susan’s meals cater to a variety of dietary needs and nutritional goals, including gluten-free, paleo, vegan and vegetarian diets. She’s also a pro with comfort classics — check out her recipe for Chef Susan’s Crazy Good Chicken Pot Pie.

An Interview with Chef Susan Ytterberg

What’s your favorite place to eat locally, and why? La Tavola, Chef Kevin Fonzo’s pop-up dinners. They’re interactive and social, and feature incredible authentic cuisine.

If you could travel anywhere in the world to eat for one week, where would it be? Italy.

Who had the biggest influence on the way you cook, and why? My Mom. She is an excellent cook and as a little girl she told me, “Susan, if you can read, you can cook!” Also the faculty at Le Cordon Bleu, where I studied to become a professional chef.

What’s your go-to meal at home? Crispy chicken fritters made with sweet potatoes, onions and ground chicken with apple or mango dipping sauce.

Where do you shop locally for interesting ingredients? Farmer’s markets, Petty’s Meats and East End Market.

What 3 things are in your fridge at all times? Fage Greek Yogurt 20% (for breakfasts, dipping sauce and as a mayo substitute); butter (for everything); cherry basil glaze (I make it for roasts, chicken and cheese).

If you weren’t a chef, what would your dream job be? I am also a Realtor with Coldwell Banker helping clients find their beautiful dream homes.

What advice would you share with chefs just beginning their careers? Get experience! Stage with a chef, work part time at a restaurant, go to culinary school if you can.

Is there anything else you’d like to share? I love to learn new cooking techniques and recipes. Regardless of the amount of experience a chef has, they should always want to be receptive to new ideas.

For more Chef Q&A’s, visit our archives.

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