A professional chef and baker reveals how she balances life as a wife, mother, and cook.
By Norah Myers
Angela Baschuk has worked as a chef and baker for more than 13 years. After she finished high school in 1997, she enrolled in Red River College’s culinary arts two-year program. She had previously worked at a fast food restaurant, but she still considered herself pretty green. ‘I had no habits to break,’ she says.