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Featured Recipe
Chef Missy Robbins formerly of Spiaggia – Chicago, IL
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 Be organized, open and creative, have a passion for all things food – and a decent sense of humor. |
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 Susan Stockton
vice president of culinary production, Food Network, New York, NY
Culinary Arts 1993
After running her own graphic design company for 20 years, followed by a catering and special event firm for two years, Susan Stockton decided to immerse herself fully into the food world and moved to New York in 1991, where she enrolled in the ICE Culinary Arts program. After briefly working at La Tulipe, Stockton made the jump from the kitchen to the screen and began as an entry-level food stylist at the Food Network. Her responsibilities quickly grew and she developed the Food Network Kitchens into a food authority while increasing its staff from six to 23. She made cookbook authors of her team with the publication of Food Network Kitchens Cookbook, Making it Easy, and Food Network Kitchens Get Grilling, in addition to providing content and recipes for departments that include the network’s website, marketing, sales, production, and its parent company’s news service. Today, she draws from both her industry experience and her fine arts background in her role as the vice president of culinary for The Food Network.
In an interview with StarChefs.com, Stockton comments about the world of food media today, and everyday challenges at the Food Network: “Dozens of career opportunities in food are available now that did not exist back then – especially for women. After cooking school, I catered, worked in restaurants and styled food for print, trying to learn as much as I could. Luckily the Food Network took me on full-time and asked me to pull together a business plan for a permanent kitchen staff. I was their first chef. We are constantly challenged to look at food in new ways to keep our network fresh. This department gets tossed a lot of balls to juggle: we style, develop, cater, write, edit, research – with many deadlines. To do this, it’s critical to really love what you do.”
To read the full interview with Susan Stockton click here >>
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