Susan Crowther is a Vermont transplant, from Chicago, Illinois. Her interest in culinary art began at the age of 3, when she began playing Mish Mash—an improvisational game of mixing food ingredients together and hoping for something edible. This interest grew into a career, including graduating from the Culinary Institute of America, working the industry, and eventually running her own catering business—Susie’s Menu. Susie's passions encompass cooking, writing, and health. She has worn several hats: cook, chef, caterer, nutritionist, massage therapist, health educator, college professor, and mom. Susie lives in Brattleboro, Vermont with her husband Mark, their two dogs, and the occasional son. Visit The No Recipe Cookbook: www.norecipecookbook.com.
Roland G. Henin, one of approximately sixty Certified Master Chefs in the United States, serves as corporate chef for Delaware North Companies. He served as the director of the Culinary Arts Department at the Art Institute of Seattle and, in 1992, was the coach of the gold medal U.S. Culinary Team, helping the American chefs bring home the World Cup from Luxembourg. Chef Henin was educated at the College Moderne in Nancy, France. He was designated a certified executive chef in 1979 and a certified culinary educator in 1982 by the American Culinary Federation. In 1983 Chef Henin earned the coveted honor of Certified Master Chef.