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Ann Baker has been in the food and wine "biz" now for almost 20 years. ShI had an early sort of mid-life crisis and decided to quit a managerial position at a large downtown ad agency in pursuit of a culinary degree. Ann survived the professional certificate program at the Cooking & Hospitality Institute of Chicago (now a division of Cordon Bleu). The years that followed included jobs in catering, working as a personal chef, teaching, writing, restaurant and wine shop gigs, and most importantly... becoming a mom.