Susan Allan Block

Originally from Massachusetts, Susan Allan Block is a graduate of Wagner College with a degree in Economics.  After 20 years living and working in New York City she followed her dream to become a Chef.

In 2009 Susan completed "The Art of International Bread Baking" at the International Culinary Center, NYC (formerly the French Culinary Institute) - a professional certificate program that gave her the skills to work as a pastry intern at the famed "Le Cirque" restaurant.  While there Susan decided to move to Paris and study classic French pastry techniques.  In 2010 she completed a bilingual, professional certificate program at Ecole Gregoire-Ferrandi, followed by an internship at Potel e Chabot, the oldest and  largest catering company in France.

In 2011 Susan completed a 3 level professional cuisine program at the Ritz Escoffier Cooking School and worked at L'Espadon, the Ritz Hotel's Two Michelin Starred restaurant. In addition, she participated in several south western French regional cuisine courses taught by Kate Hill - American expat, author and chef.   It was during this time that Susan experienced first hand the true meaning of "terroir" and how local environments influence the flavor of foods.

Since moving back to the United States Susan resides in Toledo, Ohio with husband Allan, their standard poodle, 3 potbellied pigs and many chickens.  She has extended her pastry and confectionery knowledge through continuing education courses  at the "Barry Callebaut Chocolate Academy" in Chicago, studying with several French chefs awarded the prestigious MOF designation, as well as other highly regarded International chefs. Click here to view her complete culinary resume.

Susan is an environmentalist and student of "Permaculture", a farming methodology that creates agricultural ecosystems intended to be sustainable and self-sufficient.  In 2013 she studied with author and Permaculture activist, Sepp Holzer, at his world renowned farm outside of Innsbrook, Austria.  Her interest in the Locavore and Slow Food movements is the driving force behind her quest to partner with local producers and vendors to source the freshest, most sustainable and seasonal ingredients for her European style dessert and pastry creations.  

Susan is a member of the Toledo Zoo Board of Trustees, Executive Committee for the YMCA/JCC of Greater Toledo, and member of a special advisory committee for The Toledo Areal Humane Society. She is also a Trustee for the Toledo Children’s Hospital Foundation, Lourdes University and House Committee Chair for the Toledo Club.