Interview with Chef Elizabeth Suvedi

With twenty plus years of cooking experience to many classes at the Culinary Institute of America and other reputable venues, Chef Elizabeth has come a long way in the field of cooking. She had her first culinary experience at the young age of 5 and thereafter she went on to become a major contributor to preparing dinners. Her love for the art of food has introduced her to cultures and cuisine around the world. She has traveled to 6 of the 7 continents sharing her experience and gaining some from others. Her recipes are not just delicious, but flavorful and healthy as well.

FarandulaMag: How would you describe your style of cooking?
ES: I would say international influence. This last spring I was at Cambodia, Vietnam and Japan taking some cooking classes and I bring those experiences back to the people here, then in September I’m going to Italy and taking additional cooking classes. I’m also focusing on healthy cooking as well; I’m trying to create dishes that are healthy.

FarandulaMag: Do you have a signature dish or favorite dish you enjoy cooking?
ES: I like cooking Asian and Latin, but It’s hard to choose just one because I like cooking many different dishes. I love cooking tacos because is an easy go, you have many options and is very inexpensive. I like cooking dishes from different countries, one day I might be cooking Mediterranean cuisine,
next day I will be doing Asian cuisine.

Chef Elizabeth Suvedi | Blue Water Grill 5180 Northland Dr NE, Grand Rapids, MI

FarandulaMag: Do you have a favorite ingredient?
ES: Spices and fresh herbs. Spices are what takes your dish up, if you can get fresh produce and add some great spices, you can make phenomenal things.

FarandulaMag: What is your most interesting or fun experience?
ES: Putting something in front of somebody who has never tried, who has never experienced the flavor before and they look at it as a skeptic and when they bite into it and they are impressed by the flavor. For example I did some work for D&W grocery stores chain and they hire me as a chef for their grand opening at their Grand Haven store and I was there for three days helping them and making different dishes with my own recipes and people would walk up and look at it like “there are green things it must be healthy,” and they would try it and they would get impressed by the taste.

FarandulaMag: Any advice you would give to someone wanting to become a chef?
ES: Follow your passion. The good thing about cooking is that there are millions of ingredients out there and everybody can have their own spin and combinations.

Find your niche and go after it and be exceptional at it and people would follow you.

For more information about Chef Elizabeth visit www.culinaryexpedition.com or follow her on social media, on facebook facebook.com/culinaryexpedition, twitter @suvedielizabeth and instagram @esuvedi

Special thanks to Blue Water Grill 5180 Northland Dr NE, Grand Rapids, MI for your hospitality