logo
g
Auto
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Society & Culture
Sports
Travel & Leisure
TV & Movies

dailyclick
Bored? Games!
Postcards
Astrology
Take a Quiz
Rate My Photo

new
Nursing
Entertainment News
Pro-Choice
Creativity
Houseplants


dailyclick
All times in EST

Full Schedule
g
g Desserts Site
Shelley Pogue
BellaOnline's Desserts Editor

g

About the BellaOnline Desserts Editor

My name is Chef Shelley R. Pogue, and I am originally from Dallas, Texas. I have been extremely interested in becoming a Chef from an early age, because of experiences from my childhood. I moved to Austin, Texas in 2005 to attend Culinary School. I attended The Texas Culinary Academy 2005-2007 and graduated with an Associates of Applied Sciences, Cum Laude, GPA 3.71%. The program I attended is affiliated with The Le Cordon Bleu out of Paris, France. I received an education from the number two school in the nation, and I would like to share some of my training, and techniques with you.

I was inspired by my Grandma Gracie early on while cooking with her, in her kitchen. I remember those years very fondly, as she was the greatest cook I have ever known. She could create the best dish with virtually no ingredients it seemed. After many years of contemplating going to Culinary School, I decided to make a change at the early age of 37. I learned you are not to old to make a life changing decision. I believe I was more receptive to learning the material and technique because it meant I was able to achieve a goal I had always wanted to.

My first job after school was a unique adventure. I became the Executive Chef, at The Hills Fitness Center in Austin, Texas. It was a small cafe style atmosphere where I was allowed to spread my wings. I eventually left The Hills after 1 year, for a better opportunity. I was offered a position to get into the research and development aspects of food. It is a great challenge on a daily basis, due to the ever changing trends of the food market. I am currently the Executive Research and Development Chef for Vertical Sales and Marketing, San Ramon, CA. I am also a personal chef and caterer in Austin, Texas, and working on developing a recipe and cook book. I am very excited to be an editor with Bella, and will always accept feedback, or requests for information you would like read about.

Submit a Comment - Suggestion - Request to this Editor

Email Address:



NOTE: If you want a response, please make sure to include your email address. Also, make sure that any anti-spam blockers you have are set up to allow mail from bellaonline.com! Otherwise our response won't be able to get to you.

g

For FREE email updates, subscribe to the Desserts Newsletter


Past Issues

g features
Deep Dish Apple Pie with Pecan Crumb Topping

Texas Pecan Hand Held Pie Bars

Low Fat Tiramisu Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Books Read per Month ...
0
1-2
3-5
more than 5

g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2008 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor