Chef Susan Spicer has been in the culinary industry for over 30 years. This Women's History Month we honor her passion and dedication to the New Orleans culinary industry.
She is the Louisiana Restaurant Association Restaurateur of the year in 2004, the Association's most prestigious award. In 2018, Spicer was the Keynote Speaker for the Louisiana ProStart invitational. Her restaurants showcase her unique, European-inspired palette. Worldly flavors with New Orleans accents are her signature style.
LRA: What is your favorite recipe to cook during the early Spring season?
Chef Susan Spicer: Love asparagus and ramps, if I can get my hands on any.
Ramps are a wild onion plant native to forests of North America. The balance of garlic and onion flavors make this vegetable sought after by food lovers across the globe, they are rare and foraged like truffles. The wide green leaves and deep purple stem set them apart form your basic green onion. After the winter, they are the first vegetable to sprout from defrosting soil. They are known more commonly as leeks. Ramps are great for grilling and make a bright Spring side for your grilled meat of choice.
LRA: Where is your favorite place to go when you’re not working?
SS: We go to Jackson, Mississippi where my husband’s family is. They always get together on Easter.
Find Chef Susan Spicer online at @bayonanola.
The Louisiana Restaurant Association (LRA) was established in 1946 to advocate on behalf of the state’s foodservice and hospitality industries.