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" Specialty: New Orleans-style cuisine Take a peanut butter and jelly sandwich, turn it into a cashew butter, pepper jelly, and duck sandwich, and you have chef Spicer in a nutshell. She puts her personal spin on Louisiana-style home cookin&amp;#039;. In 1979, Spicer began an apprenticeship with a French chef in New Orleans, and then ventured to Paris to work under chef Roland Durand at the Hotel Sofitel. Afterward she traveled throughout California and Europe before returning to work in another New Orleans kitchen. After helping to open Bistro Maison de Ville in 1986, and cooking there for four years, Spicer left and formed a partnership to open Bayona, a larger restaurant with three distinct dining rooms, housed in a 200-year-old cottage in the French Quarter. National attention quickly ensued, and Bayona was featured in notable publications such as the New York Times and Food &amp;amp;amp; Wine. Chef Spicer&amp;#039;s next venture was Spice, Inc., a gourmet market with cooking classes and an artisan bakery. This venture evolved into Wild Flour Breads, which the chef co-owns with another partner. In 2000, Spicer and three partners opened Herbsaint, a casual, modern bistro in New Orleans. The restaurant is known as a local hot spot for dining and socializing. Spicer was once the guest chef at the James Beard House and was the recipient of the James Beard Award for Best Chef, Southeast Region in 1993. She has received many other accolades, appeared in publications and on television, and has done a great deal of charity work for New Orleans. Her first cookbook, Crescent City Cooking: Unforgettable Recipes from Susan Spicer&amp;#039;s New Orleans, was released in 2007. Recipes: Grilled Shrimp with Coriander Sauce and Black Bean Cake Lamb Loin with Goat Cheese-Pancetta Stuffing Crispy Smoked Quail Salad "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a746/celebrity-chef-susan-spicer/>