Economic Research: Baked Chicken

Sunday, 16 December 2012

Baked Chicken

Shelley has had a passion for cooking since she was 12 and discovered apple crisp in her Grade 7 home economics class. “I still have the recipe card with my original handwriting on it,” she admits, although says that she can now make the recipe from memory. “I love apple crisp. It is easy, can be made in about 10 minutes after supper, it’s served warm. It’s apple and cinnamon and whipped cream. It’s local Macintosh apples that go soft when you cook them.” Shelley is a talented writer, receiving her Master of Arts in Creative Writing from the University of British Columbia in Vancouver. Always hosting parties and sharing recipes, Shelley started a family cookbook 11 years ago when she didn’t have much money for presents. Everyone loved the gift and it has now become an annual tradition. Shelley’s diverse background makes her uniquely qualified to be the head of this cooking school. She has an Education Degree (UBC) where she focused on taking bigger tasks and breaking them down into bite-sized, teachable pieces. What does this mean? She can explain things in a way that makes sense, and she’s entertaining and interesting to read. Having studied photography at Dawson College, and cooking at the L’academie culinaire (both in Montreal), she brings a fresh perspective to the world of cooking.