My wife has been learning to cook over the last couple years, and some of her creations are quite excellent.
The other day she made some cookies, and man… She should sell these. Basically peanut butter cookies with chocolate chips, but she’s (semi-accidentally) discovered a top-secret technique for keeping them soft long after they’ve cooled. (She made them two days ago, and I just ate one — still out-of-the-oven soft. Yum.) Yes, I know commercially made cookies do this frequently, but I’m a bit afraid of what they put in them to keep them that way for weeks — ingredients with lots and lots of syllables. Nor did she do the old “only bake them partway” trick. Subway appears to do that with their cookies, and I’ve gotten some from there that were inedible they were so undercooked.
So anyway…. a little more practice and she could go into a new line of work! 😉