Chef Suzanne Barr

Suzanne’s love for all things related to food along with her background in Food Science make her one expert we’re glad to have aboard.

Suzanne was introduced to the joys of cooking while spending time as a young child cooking traditional Eastern European foods with her Grandmother. Her love of all things related to food continued to grow which led her to pursue a Culinary Arts career.

She learned the art of recipe testing, development and editing; and worked on many culinary projects including the development of two cookbooks on homemade jam and jelly making.

Suzanne has worked for Unilever since 2002 and has managed consumer culinary work for all Unilever Food Brands.

Special skill:

Culinary Trends Researcher

Essential kitchen ingredient:

Kosher salt, it has a terrific flavour for all uses both savoury and sweet!

Advice for home chefs:

A sharp knife is essential, it helps make cooking much easier and enjoyable if you’re not fighting the chopping and prepping of your ingredients with a dull knife.

Best kitchen shortcut:

Foil-line baking pans for both roasting and sweet baking – it helps with clean-up and removal of food from surfaces.

Favourite cuisine to cook:

I have a sweet tooth so baking anything sweet is my favourite. When cooking savoury food, I enjoy Middle Eastern and Mexican.