About Suzanne
For more than 25 years Suzanne Kay’s kitchen has been the home of discovery and delight.
Cooking with Suzanne — the experience of a lifetime!
Suzanne’s multifaceted background, stretching from Toronto to the Greek Islands, Scotland, Vancouver, and finally to the wine region of Provence, is simply unmatched. Throughout her travels and the decades (a little more than five) she has followed her natural curiosity and unlimited passion to develop her palate, master classic techniques, and turn out meals that always dazzle.
After Toronto, where she was born and grew up, she began her travels and practical schooling in the professional kitchens of Greek Island tavernas. Building a solid foundation in key basic skills from grilling meats over charcoal fires, gutting, cleaning and cooking fresh fish only hours out of the sea, and gathering herbs from the hillsides to enhance the pure flavours of local produce, she then moved on to the Western Isles of Scotland to continue developing her cooking talents.
After working first as sous chef, it didn’t take long for her to direct the kitchen of a small deluxe Country House Hotel on the exotic Isle of Arran, and ultimately win a national award for excellence. She wove Mediterranean inspiration into the excellent and varied Scottish bounty. And with that, the connection to food through experience was solidified, a path that continues to grow and evolve with each new phase of her life.
The newest is to share her passion for food and flavours. Suzanne infuses her classes with the knowledge she has gathered around the globe. And of course from her new home, the storied wine region of Provence. In her classes, the primary focus is on ingredients – quality, local, fresh, and organic. From there, she concentrates on how to develop layers of flavour and to balance them to bring out all the best in every dish. There’s always respect for tradition, and the wisdom to challenge it when called for. And there’s joy! There is no place for fear in the preparation of food.
During the five-day class experience, a wide range of subjects is covered, from choosing the best foundation ingredients for your dish, and the best preparation method — grilling, roasting, baking, steaming. Then the finishing touches to elevate and enhance. And to complete each day, there, in the beautiful setting at the Mas de Mourchon, we pair our creations with wines specifically chosen from the vineyard, as well as other excellent offerings from other areas of France.
The ultimate goal is that you go back home inspired to continue creating, sharing your own passion for food with friends and family for many years to come.
Artist website: SuzKay.com