Sue comes from a family of artists and sculptors and has two degrees in art, a B.S. and M.A. Sue has been an art teacher, worked in advertising and set design before beginning her career in edible arts. Sue has trained with "World-Class" pastry chefs from the U.S. A. and France. She has studied sugar and chocolate with Ewald Notter, platted desserts and chocolate with Jacquy Pfeiffer and Sebastien Canonne, gum paste flowers with Nicholas Lodge, and miniature French pastries at Ecole Lenotre in France.

Besides studying with the worlds greatest, Sue has developed a unique style of her own. Sue has won gold and silver medals for her wedding cakes and sugar sculptures at the Societe Culinaire Philanthropique Competition held in New York city. Sue is a member of I.C.E.S. and one of only three women voted into the oldest culinary society in New York the Chefs de Cuisine Association of America. Inc.