Communications, marketing and fundraising for the Foundation dedicated to the promotion and protection of raw milk and raw milk cheese.

Offering training through online and in-person classes and workshops, preparation for various cheese certification programs, including cheese retailing, affinage, english for cheesemongers, and cheese judge training programs.(when health conditions permit) Offering cheese discovery tours for professionals in Paris, Madrid, London, Vermont, and San Francisco/Marin.Translation of documents, including the Guide to Soft Cheesemaking, and Raw Milk: Mission Reconquer, and Profession Fromager magazine.Consulting on product placement across borders (clients include Jasper Hill Farm and Sodiaal/Entremont)

Translate all articles, both technical and general interest, for the international online edition of the trade publication Profession Fromager, published 5x annually.

Instructor of English for Cheesemongers in the context of the CQP (Certificat de Qualifications Professionnel) crèmier-fromager. Also, Examiner for final diploma (practical exams and interviews) for both the CQP and the CAP (certification d'aptitude professionnel), under the auspices of the French national education system.

American Cheese Society (USA 2014, 2018, 2020, 2022), Concours Générale Agricole (France 2014, 2015, 2016, 2017, 2018, 2019, 2022)World Cheese Awards (2016 San Sebastien, 2017 London, 2018 Bergen, 2019 Bergamo, 2021 Oviedo, 2022 Wales)GourmetQuesos (Spain, 2016, 2017, 2018, 2019, 2022)Salon du Fromage Coups de Coeur (France, 2020, 2022)Farm Cheese Awards (France, 2019)Mondial du Fromage (France, 2019, 2021)Pro Cheese Awards (Ukraine, 2021)Italian Cheese Awards (Italy, 2021)Aesthetic judge for cheese competitions. based on 20+ years of sensory analysis practise and teaching.Meilleur Ouvrier de France (France)Judge of candidates in the English language proficiency aspect of the competitionCheese judge trainer: World Cheese Awards, September 2019

Teaching cheese professionals in english, in a program developed with MonS Fromager-Affineur. Our basic course, Cheesemonger Essentials, offers cheesemonger training, with hands-on and classroom work in English at the heart of MonS French operations. The Big Cheese: A Manager's Toolkit enhances the skills and knowledge set for cheese shop/department owners and managers.Affinage: The Art and Science of Maturing Cheese covers all the basics for cheesemakers and retailers to successfully ripen cheese.In collaboration with Ivan Larcher, the Academie offers two levels of Cheesemaking courses: 101 is a basic survey course, and the 201 series offers a deep dive into a pair of cheesemake styles, three different pairs throughout the year. The most comprehensive professional development program for english speaking cheese professionals. Sue's responsibilities include teaching, marketing, budget management, logistical coordination, sales and enrollment, course translation and adaptation for non-French, marketing, and long-term development.

Fiscal oversight, long-sterm strategic planning, crisis management, promotion of members and the mission of the American Cheese Society, to promote American Cheese and its related industries.

Freelance writer for Cheese Connoisseur Magazine. Published articles include: Dogs & Fromage (Spring, 2012), The Napoleon of Cheese (Summer, 2012), and upcoming article on ACS's Certified Cheese Professional Exam program (Fall, 2012), also guest editorial, Deli Business News, on ACS certification (Fall, 2012).

Chair, team of volunteers developing a National Certification Exam for cheese professionals, team of volunteers developing an industry Body of Knowledge document, and team of volunteers developing connections to educational opportunities within the cheese industry.

Publicly elected position,serving to oversee policy and budgets for the Port Washington Public Schools, 5200 students. Formed Legislative Task Force to advise Board on state & national policy issues. Served on Audit Advisory committee, Community Relations committee, Budget & Facilities committee.

Taught cheese appreciation classes on a wide variety of themes, including pairing cheeses with spices, different foods; French cheeses, Italian cheeses, ACS award winners, comparative vertical tastings, and many American artisanal cheese tastings.

Offering custom-designed cooking classes to small groups of clients in their own kitchens. Cheese appreciation (tasting) classes for private, corporate, and nonprofit (fundraiser) clients. Also, occasional offsite catering services.

International cooking school specializing in the classical French repertoire. Hands on diploma courses for professionals, demonstration classes for individuals and groups.As Assistant Director, I was responsible for the english speaking clientele (about 80% of the full-time students), and taught cheese classes. Managed the chef's schedules and translation of recipes, as well as marketing and communications.

Organized daylong promotional visit for all Guild cheesemakers in NYC for press cheese tasting at Artisanal Cheese Center, visits to retailers, and private dinner at Murray's Cheese. Developed website for the Guild and brochure. Advised on other promotional projects.

Onsite catering company in Paris, France, specializing in contemporary American-style catering for a French palate; functions from dinners for 12 to picnics for 300. Clients included private individuals, corporations, small businesses, non-profit organizations.

Responsible for menu design, client development, sales, staff training, liaisons with function sites, event planning, event management, staffing for high-end offsite catering company in the Boston area.