Sue Sturman has been in the food and hospitality industry for more than 30 years. Her career in cheese began in Paris, where she lived for six years and studied classical French cuisine and pastry at the Ritz-Escoffier Ecole de Gastronomie Française at the famed Paris Ritz, subsequently serving as Assistant Director of the school. Later, she founded epicurean catering, offering gourmet food prepared onsite for clients in and around Paris. In New York from 2002 to 2008, Sue taught cooking classes and cheese classes at Murray’s, Agata and Valentina, and Sur la Table. She served as Marketing and Development consultant for the New York State Farmstead & Artisanal Cheese Makers’ Guild. As Chair of the American Cheese Society’s Certified Cheese Professional™ program she led the development of a national certification exam; the Body of Knowledge, a searchable database of cheese education; and a study guide bibliography. In addition, she is a frequent presenter at ACS national conferences. In 2011, Susan was inducted into the Guilde International des Fromagers with the rank of Garde et Juré. She has served as a cheese judge at the French national Concours Générale Agricole at the Salon du Fromage in Paris and at the ACS Judging and Competition. She has written for Cheese Connoisseur and Deli Business magazines, and has been a frequent guest on Heritage Radio Network’s Cutting the Curd radio show. In late 2012, Sue joined the Mons team and created the Academie Opus Caseus with Laurent Mons, offering a French curriculum of professional development programs in English in both France and the United States. The Academie is currently the only school to be designated an ACS CCP ™ Authorized Education Center. The Academie currently offers courses in France at Mons Fromagerie, in the United States at Jasper Hill Farm, and in collaboration with the School of Artisan Food in the UK.