Shelley is a second-generation Sephardic Jew (of Turkish-Jewish descent) who learned traditional cooking from her grandmothers and mother from early age—knowledge she’s been sharing ever since. A former business owner, Shelley was the principal baker of a small gluten-free baking company, Tarte Nouveau. Since closing Tarte Nouveau in 2014, Shelley has invested her energy in teaching and writing a Turkish-Jewish cookbook that details not only recipes, but a culinary historical overview of Turkish Jews. Shelley has also had considerable teaching experience both as an ESL instructor at Seattle University and research paper and creative writing instructor at the University of Oregon. Needless to say, cooking and baking are her true passions.