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About Shirley Skinner
Shirley Skinner was one of two girls who signed up for a six-month commercial cooking course in 1952. There were 34 students in her class. She had been cooking for the Penola Hotel in South Australia and decided to come to Melbourne to further her cooking skills; William Angliss was one of the only places where commercial cooking was offered. Her group cooked for many special dinners: New Zealand Toheroa soup, snapper, cauliflower and béchamel sauce, caramel creams, vegetable soup, paprika beef stew, baked apple dumplings, fried bread sauce, giblet soup, Scottish olives, bread and butter custard… There were ordinary things and the dinners.Summary of the Interview
SUMMARY
Interviewer: Jill Adams
Interviewee: Shirley Skinner
Date of Interview: 16/03/2011
Recording Format: MP3
Time |
Content |
Keywords |
0:20 |
Motivations for studying at WAI
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Royal Oak Hotel; Penola; Cook; Coonawarra, S.A. |
1:10 |
Studying at WAI
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Cookery course; apprenticeship; butchery; baking; sweets; bread-making; bullock; sheep; Chef Zimmerman; German Emily Macpherson; Mrs Amy; Miss Laby; Princess Mary Club; Lonsdale Street; Ros Seiler; Oakleigh; |
4:10 |
Staff at Angliss
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Norma Finley; bakers; butchers; Myer Mural Hall; Beefeaters’ dinners; Toheroa Soup; Schnapper; cauliflower & béchamel sauce; vegetable soup; caramel crèmes; paprika beef stew; fried bread sauce; Scottish olives; baked apple dumplings; giblet stew; bread & butter pudding; table setting/service; front-of-house; cake decorating; |
7:40 |
Career Highlights
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Myer Mural Hall; Sir Norman Myer’s personal chef; quarters; |
9:50 |
Family cooking memories |
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10:20 |
Changing Facilities at WAI
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Latrobe Street; bakery section; butchery section; restaurant; |
12:30 |
Insights into Women in the Industry during the 1950s
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Unusual career choice for a woman; apprentices; domestic cooking; commercial cooks; Emily Macpherson School of Domestic Science; |
13:33 |
Interview Concludes |