Speaker Bio

Eli Sussman

Co-author, FRESHMAN IN THE KITCHEN: FROM CLUELESS COOK TO CREATIVE CHEF

Max and Eli Sussman are changing the way young people think about food. Over the past 10 years they've amassed a diverse culinary resume by working in food courts, vegetarian restaurants, delis, upscale fine dining establishments, catering, private chefing and even ran the kitchen at their childhood camp. Throughout college Eli worked at a diner while Max excelled at a restaurant influenced by the slow food movement.

Out of all these cooking experiences came Freshman in the Kitchen: From Clueless Cook to Creative Chef, the essential cookbook for high school and college students, young adults and anyone of any age who wants to learn how to cook easy and delicious recipes from scratch. Max and Eli learned how to cook through on the job experience, which has shaped their unique perspectives on food, style, preparation and products.

Max is currently the Executive Sous chef at eve-the restaurant in Ann Arbor Michigan. Eli works in advertising in Los Angeles and cooks part time. They have been featured on The Today Show cooking with Hoda and Kathie Lee, on WGN, ABC-TV Chicago and Detroit cooking. They have done live food demos across the United States, including demonstrations at various Whole Foods, The Chopping Block in Chicago and Surfas in Los Angeles.

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