My name is Susy Bando. You can Call Me a Food Lover but please do not call me a foodie. Your definition of foodie may be different than mine but in my mind, a foodie is pretentious about their food experiences and spends more time in critique mode rather than being in the moment enjoying. I think of myself as a person who loves to eat (and drink) delicious things. I find as much enjoyment in the kitchen preparing a comforting meal as I do sitting in a Michelin-starred establishment. And while my favorite daily activity is going to my local grocery store to decide what I want for dinner, I have also been known to drive a hundred miles out of the way to try whole hog barbecue.
All my life, I’ve planned my travels solely around the tastes of whatever destination I’m going to. Up until I started Call Me A Food Lover, I’ve never been motivated to put my thoughts to words. But then I heard the 3 words that inspired me to start blogging, “The French Laundry”. As soon as I was able to secure a precious reservation to my “#1 places I wanted to eat at before I die”, I knew I had to start learning how to document my food adventures. So I did, not knowing what would become of it or if I’d even enjoy it. The results? A meal that exceeded high expectations and Call Me a Food Lover has become my on-going excuse to eat REALLY well.
Some quick food facts about me:
1st food memory – fresh sea urchin on a cucumber slice when I was 5 years old.
I learned to love food when – I became a fake vegetarian for a boy in my 20’s. Before then, I was pretty anti-“Ethnic”. I was brought up on Japanese, Chinese and small town (red sauce) Italian. When I became “vegetarian” I became exposed to the flavors of India and Thailand and became open to try so much more. Those 6 weeks changed my life forever.
If I could -I’d eat potatoes every day. French fried, chips, mashed, hashbrowned. Potatoes are my kryptonite, and thus I try to stay away.
Favourite chef quote #1 – “When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.” – Thomas Keller
Favourite chef quote #2 – “one must eat good food to know how to make good food” – Jiro Ono, Jiro Dreams of Sushi
Feel free to contact me at firstname.lastname@example.org. Thanks for visiting, I hope you enjoy!