“Being a chef is strange,” says Suzanne Goin. “Throughout service, I taste a lot of food to make sure it tastes and looks right. So, I’m not really eating for pleasure most of the time. I’m eating what I need to for my job.”
Though Goin, who co-owns six Los Angeles eateries (Lucques and A.O.C. among them) and a wholesale bakery, rarely gets to eat strictly as her heart desires, sampling this sweet corn, summer squash, sliced avocado and watercress salad never feels like an occupational hazard. “I create salads that I want to eat all the time,” Goin says.