Having worked in restaurants from the age of 14 in front and back of the house capacities, Susan Taves' first foray into catering was in the 80's when Jamaican musicians touring through Chicago heard about a local who could create authentic Carribean dishes; a skill honed on Sundays with her cadre of Caribbean friends. Soon Susan was cooking for such notable artists as Peter Tosh, Jimmy Cliff, Black Uhuru, Burning Spear and others in various venues. Word of her delectable Latin cum Carribean creations spread quickly.

After completing her bachelor's degree in English Literature with a minor in Photography, Susan pursued a marketing/public relations career, while maintaining her catering services as a sideline. Always striving to refine her food skills and form her individual, multicultural vision of cuisine, she continued working in restaurants and catering for private clients. All the while, her passion for travel and cultures influenced her culinary creations.

A decade later, she was approached to cook for a George Clinton concert. The client was Northwestern University. That sealed her unyielding desire to cook and she relinqushed her hard earned title of Vice President of Marketing of a consulting firm, continued consulting for them while expanding her culinary pursuits.

Juggling motherhood and career, she completed her culinary education with a degree from the Culinary and Hospitality Institute of Chicago, a Cordon Blue school, graduating with High Honors. Susan then completed the professional certificate program at the esteemed French Pastry School in Chicago; as well as certificates from La Scuola Cordon Bleu in Florence, Italy; Sugar I with Ewald Notter and Breads and Breakfast Pastries with Pierre Zimmerman, master baker.

Sweet Cassava, LLC, named after the root which gives us tapioca and the wonderful Jamaican bammy, is a multifaceted food business. Besides cooking, Chef Taves trained Sandals Resorts and private villa staff in Jamaica, developing signature recipes for them.

She was also awarded the contract to design and standardize the three-year culinary curriculum for the Chicago Public Schools. This recently completed endeavor will be implemented in 23 Chicago High Schools, by 1,500 students.

As a guest chef at the first Flavours of the Caribbean in Kingston, Jamaica in June,2001, her Caribbean culinary beginnings came full circle.

Whether consulting or catering, expect the extraordinary from this chef.