By Johanna Wilson Jones

Food is nuanced by its numerous personalities and limitless possibilities.

Chefs are intrigued by this wonder, and Sundy Barth is one of them.

The International Culinary Institute of Myrtle Beach graduate is a rising visionary with hopes of feeding folks farm-to-table food in its most natural state.

“I would like to cook food for people and have them question it,’’ Barth said. “Most people just say their food is good, but I want them to ask what they are eating and how was it cooked. I want them to learn about food.”

The origins, preparation, and reception of food fascinate her. She desires to become a well-rounded chef whose creations are always wholesome, flavorful, and enriching.

Yet, it wasn’t always this way.

“When I was younger, I thought I would be a nurse like my mom or own a Dollar Tree Store,’’ Barth said.

Thankfully for mouths, her curiosity and cooking aptitude emerged and dissipated those initial aspirations.

“At 16, she discovered a love for baking,’’ said Frankie Barth, her dad, a former hibachi chef. “She was always baking cakes and creating beautiful works of art with chocolate for her friends.”

Born to Bring Flavor

Barth sat at a table inside Milk & Honey Café in Surfside Beach and nibbled on airy pastries while taking sips of latte.

She is the second oldest of nine children from a tight-knit family that has hangtime in the kitchen as ballers do on NBA basketball courts – they know the game of cooking and they play it well.

“My little brother, Joe, is like 8 right now, and he can cook amazing omelets,’’ Barth said. “We all have a talent to cook and bake things. Everybody is hungry.”

Frankie and Mary Barth raised their children with the understanding that independence and self-discovery are part of what is necessary to be great with whatever gifts they possess.

Barth realized she wanted to pursue a career focused on food after touring the International Culinary Institute while in high school.

A chef made dumplings during that tour, and they were delicious. Then, he allowed students to make their own.

“I had a blast making the dumplings,’’ Barth said. “I made an Indian-style dumpling with scallions and mashed potatoes. The moment reminded me of how I used to make lumpia with my family.”

After graduating high school and starting culinary training, her inherent flair for making fantastic food came closer to the forefront.

Her parents and siblings became fans of her meatloaf dinner after she debuted it for a Father’s Day meal. It was a recipe from the International Culinary Institute, and she altered it to suit the family’s taste.

“It was a Cajun meatloaf, but I cut out the Cajun pepper seasonings because it was too spicy,’’ Barth said. “I made homemade mashed potatoes and seasoned green beans as sides. I made German chocolate cake for dessert.”

The highest praise she received that day came from her grandfather.

“My family loved it,’’ Barth said. “My grandfather told me the dinner reminded him of how his first wife cooked. He thoroughly enjoyed it.”

However, Barth’s family aren’t the only recipients of her burgeoning skills.

“She has prepared many dishes during recent years as our congregation has special foods served each week, ‘’ said Rabbi Hines Pegram, of the Melech Ha Olam Congregation in Myrtle Beach. “Salads, vegetables, meats, breads, and desserts have been prepared and served from Sundy’s creations. She presented an exceptional chopped Israeli salad and a holiday apple cake during Passover 2024.”

Although Barth isn’t a seasoned chef, this young lady has skills. She knows how to wallop heavy punches of flavor into common and complex foods.

Her barbecue ribs are tasty. Although there is no razzle-dazzle in how she presents them, one bite lets her mouth know they are dynamite. The seasonings, whatever they are, elevate the natural smoky flavor barbecue lovers desire in their pork. Tender, baby teeth can bite into them with ease. The ribs are sans sauce but still boss with flavor.

She also makes a killer lumpia, a Filipino egg roll composed of ground meat, minced onion, and carrots. It is a crispy appetizer that is finger food that will make you like your fingers – if Barth prepares it for you.

European Euphoria

One week in Italy electrified her soul and sent her senses into overdrive.

A summer study abroad trip took her to the countryside of Italy, and immediately Barth noticed a difference in the food.

“It was real food in Italy,’’ Barth said. “I can’t explain it, but the food was fresher in Italy than here.”

During her 2023 visit, Barth only ate homemade food and spent hangtime at a farmhouse where she learned from a chef who grew olive trees.

“We would help him make food,’’ Barth said. “One day, he looked into his fridge and pulled a whole bunch of stuff out. Then, we would make something from that.”

The Italian chef’s focaccia was a study of enlightenment in rustic baking.

Lots of olives from his tree and the olives they produce went into the bread.

“To let it rise, he put the bread outside in the sun,’’ she said. “I was like, ‘Really.’ He didn’t cover it or anything. He just let the bread go out there to get some sun. It was interesting. I wanted to dig deeper and see what else I can explore to learn those techniques.”

She even went truffle hunting, guided by a sweet dog trained to find the edible fungi on a hot day.

“I had never had truffles before that,’’ Barth said. “The dog would sniff around until he started digging, digging, and digging.”

The truffles were then prepared and served with homemade pasta. It was one of the best meals Barth had.

It was a wow experience from beginning to end. The epicurean paradise sharpened her culinary vision. The sights, sounds, and smells invigorated and inspired her.

Her exhilarating experiences continued when she visited France this year during the spring.

“When I went to Paris on my study abroad trip, the butter was insane,’’ Barth said. “I didn’t know butter could taste like that. What we have here isn’t butter.”

The abundance of pastry shops and open-air farmers markets touting fresh fruit, vegetables, and baked breads flood Barth’s spirit with happy feelings.

“Some vendors had Mediterranean food there, and they would use these big pots,’’ Barth said. “They would cook a whole bunch of different meat with a bunch of seasonings.”

Her trips overseas caused her to desire more of the same back home.

“We do have some of that here, but not as much,’’ Barth said. “In Paris, it was like a fresh market on every other corner."

An epiphany came during her travels, and she wondered what her galaxy of gourmet and everyday goodies would look like if she dedicated herself to farm-to-table dining – eating and preparing food as naturally as possible.

Eventually, she wants to bring more of that kind of food and preparation to Myrtle Beach.

“I am interested in being more organic myself and staying away from the processed food,’’ she said. “If I am going to a store, I’m going to go to the fresh markets if they are available."

Before – if ever – she takes off her chef hat for good, Barth will consistently advocate for food cooked with care over food cooked for convenience.

“With cooking, it’s throwing things together,’’ she said. “It is. If it tastes good, then it’s good. I know it sounds simple, but it’s true.”

Barth didn’t know what leeks and fennel were. Now, she is eagerly anticipating where her adventures will take her next. She works as a barista at Croissants Bistro & Bakery and is back at the International Culinary Institute in its baking and pastry program.

“One thing I love about the culinary field is being curious about all the food I like,’’ Barth said. “Culinary is deep. It doesn’t stop. It’s a loop.”