About Susan Clemente

Susan has had a lifelong affair with food, starting around the age of two while working in the family vegetable garden with her father at their home near Dowagiac Michigan. A few years later, at the tender age of five Susan,became a self-proclaimed sous chef, assisting her grandmother and the old Italian ladies making pizzas at Clemente's Bar and Restaurant in Lincoln Park.

Later in life Susan developed her passion even further while attending both culinary and pastry schools, learning from internationally renowned master chef instructors. She attended the culinary program at Grand Rapids Community College, Grand Rapids, Michigan, and The French Pastry School (L'Art de la Pâtisserie), Chicago, Illinois. Susan most recently attended Kookoolan Farms cheese-making program in Oregon. All of her training has prepared her to invent her own recipes, as well as prepare and style food for final presentation.

Susan's professional background also includes art direction, marketing, photography and writing for a variety of industries. She recently earned a Master of Professional Communication degree from Westminster College in Salt Lake City, Utah. She also earned a Bachelor of Fine Arts degree from The School of the Art Institute of Chicago with an emphasis on photography and design.

Susan is currently the Big Cheese at Orange Whisk, a company that specializes in creative, educational, and publishing solutions for the health, food and farming industries.  Orange Whisk provides the following services:

  • Orange Wisk Creates – design, photography, writing, editing & recipe development
  • Orange Wisk Teaches – cooking classes, cooking demonstrations & educational seminars
  • Orange Wisk Publishes – publishes books & educational materials
Susan is a member of AIGA, The Farmers Market Coaltion, The Michigan Farmers Market Association, Portland Culinary Alliance and Slow Food.

Susan's recent pastimes include stalking farmers market managers, visiting a variety of farms, exploring markets, savoring local beers and wines, and consuming as much fresh local fare as possible.