A love beyond romance: How Mary Sue Milliken and Susan Feniger built a culinary empire together

Valentine’s Day It is often seen as a celebration of romantic love, but should her soul extend beyond it? Love comes in many forms – Platonic friendships, family ties and even professional partnerships. In the world of cooking, a few partnerships embodied this in addition to the chefs of Mary Soo Milikin and Suzanne Fenger, who worked alongside since the mid -1980s, which led to the placement of the famous border grill and the construction of a cooking empire together.

Melikin and Fenger, the pioneers of Mexican food in the United States, spent contracts in cooperation, opening restaurants, and photographing TV programs (including Food network The classic “Tamales is very hot”), publishing Cooking And call for social justice and fairness in the restaurant industry. Their partnership has become a model of guidance and empowerment, an example of how two people raised each other.

Their contact is deeper than work. In a development that only strengthens their association, Fenger was married to a man named Josh Shawitzer – who is now Melikin’s husband. However, their permanent friendship and common vision remain the essence of their partnership.

Feniger’s trip in Toulido, Ohio, started, where she discovered the love of intimate friendship and restaurant work pressure. She persuaded economics professor to allow her to complete her last year at the American Cooking Institute, as it balances six -hour classes with eight hours. Her professional life moved her from the fish market to Kansas City to Chicago – where she met Melikin – before landing in Los Angeles to work with Wolfgang Pak. She followed a long time in southern France, which increased her cooking experience.

Mary Soo and Suzanne (courtesy image of barbecue / bbq mexicana)

On the other hand, Milliken fell in love with teenage cooking and realized in 16 that it could be her profession. I graduated from high school early, and the Cooking School in Chicago returned, and after a short time, Fenger met. “This was the first time I have worked with an emotional person as I was – perhaps more than that,” she recalls. “I remember one day, told me that she was not reading the novels, just cooking books!”

They agreed to persist, it was the key to their success. “We are for a long time,” Melikin said. When they founded Border Grill in 1985, they were hoping that the time of time would stand. Their early exposure to Mexican cuisine redirect their cooking outlook. “Spices, flavor features, advanced characteristics of the people we have worked with, and the amazing use of products-Learn about the ingredients that we have not faced before, such as Epazote, Hoja Santa and Achiote, all of which are different. Fenger said:

When asked about the secret of their permanent partnership, Feniger responded in a sense of humor and insight. “to treat!” She said. “I think the fact that both of them had many years of treatment are very important. This helped us accept change and see value in this amazing partnership. We are implicitly confident in each other, and this is a huge gift at work.”

Melikin agreed, with an emphasis on mutual respect. “I will lie if I don’t mention how difficult it is.

Suzanne and Mary Soo receives the Julia Child Award (the image from the Border Borders Borders / BBQ Mexicana)

Both chefs cite the Julia Childe Award as one of their most valuable achievements. “Be part of the Smithsonian permanent collection, with our history width alongside the Julia Child kitchen, it still blew me,” Fenger said. “I mean, around the corner or the slightest Dorothy shoes from” The Wizard of Oz “and Batmobile!” Melikin described the “Great suspense” award, describing the child as “an amazing, friend and teacher inspiration.”

Their project, Alice B. , It is of deep importance. The restaurant is named Alice B. Toklas, Gertrde Stein, a part of Living Out, a luxurious residential complex for LGBTQIA+ adults. “Two women owned, two women – one of them lesbian – poetry as if it were a perfect attack,” Fenger said. “When we met Chef Lance Velaskiz, we knew that he was the right person to revive our vision in life. His passion for the Mediterranean kitchen, high -quality ingredients, and directing his team in line with everything we believe in.”

The main dining room in Alice B (courtesy image of barbecue / bbq mexicana)

Melikin chanted feelings. “We are huge advocates of the LGBTQIA+ community, and cooking in this pioneering complex was an opportunity that we could not resist. Alice B. It was a natural choice for the name – Stein Trail Blazrez was loved to cook it.”

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When asked why they were cooking, Melikin was required: “To make people happy, including me.” Feniger’s position: “I love everything about it. It looks like it’s at home.

Sustainability was an essential value in their kitchens for decades. “All of our fish are obtained sustainable according to the Monterey Bay Aquarium seafood program,” Fenger said. “Our proteins are free of hormones and antibiotics, and we were at the forefront of the use of recycled containers.” Milliken added that the design of the plants forward was a priority. “If we all eat fewer meat and more vegetables, it will have the greatest effect on climate change.”

The boundary, the chicken barbecue in the Balano enchiladas (the image court

Their commitment extends beyond their restaurants. Feniger served on the Board of Directors of La LGBT for more than 17 years and is now a co -chair. “It is the largest LGBT center in the world, with more than 800 employees cash, especially in the political climate today. I am very proud to be part of it.”

She is also deeply involved in the Scleroderma Ratearch Foundation, after she lost her best friend of this disease. In addition, she and Milkin have not long supported any hungry child and their hot comedy kitchen, which they participated in hosting for years alongside Bob Sagit.

“Good partnerships allow change, growth and development,” said Melikin. “If you are stuck in the past, that usually goes to a partnership.”

Julia Julia Children’s Screen (Court of Border Grill / BBQ Mexicana)

With nearly four decades of cooperation behind them, Milliken and Feniger continue to prove that love – whether it is in friendship, business or kitchen – can be a force for permanent influence.