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/World’s 50 Best 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 while on vacation 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 email@example.com. Thanks for visiting, I hope you enjoy!