Susan K. Elliott firmly believes what she heard years ago about the future: that most people will have at least eight careers during their lifetime.

Since she had her first high school summer job working for a small-town newspaper, Elliott has been a journalist, magazine editor, executive director of a trade assocation, editorial director for a collectibles retail website, book editor/author, magazine columnist, newsletter editor, memory book designer, personal historian, graphic designer, public relations specialist, photographer, and now summer children’s cooking camp director.

Elliott grew up in a publishing family. She has interviewed more than 300 artists around the world for magazine and book features, including celebrities such as Charles Schulz, Walter Lantz, Marie Osmond, Annette Funicello, Al Hirschfeld, LeRoy Neiman, Red Skelton, Christopher Radko, and Mary Engelbreit.

Her book credits include: Whimsical World of Boyds Bears, 25 Years and Countin’; The Official Club Directory and Price Guide to Limited Edition Collectibles; The National Directory of Corporate Training Programs; Everything You Need to Know about Collecting Christmas Collectibles; How to Own Your Own Business; The New York Public Library Desk Reference; Run to Win, and The NALED Complete SourceBook for Gift & Collectibles Retailers.

Elliott has also written consumer buying guides for eBay.com.

She began hosting summer cooking camps in 2004 with the help of her daughter Lauren and behind-the-scenes support from husband Jerry Hamm.

“I like variety,” says Elliott. “Hosting Gourmet Girls & Guys draws upon a lot of my different life experiences.”

Banana Nut Bread
Makes one large loaf or three small

1/2 cup shortening
1 cup sugar
2 eggs
3 large or 4 small ripe bananas
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans

In large bowl, cream together shortening, sugar and eggs until light and fluffy. Mash bananas in small bowl (use 4 if bananas are small). Add to creamed mixture. Add baking soda and salt to sifted flour and blend into mixture. Add chopped pecans.

Spray one regular loaf pan (or three small pans, 3 x 5 1/2 inches) with cooking spray, spoon batter into pan and level with spatula. Bake in 300-degree oven for 1 hour and 15 minutes for large loaf, or about 35-40 minutes for small pans, until toothpick inserted in center comes out clean.

Cool pan on wire rack for about 10 minutes. Run knife around inside of pan to loosen before removing loaf and setting on wire rack. Tastes great sliced thin, buttered and toasted.

(Tip: When bananas get ripe with lots of black spots on them and you’re not ready to eat them, put into the freezer. The bananas turn black. To use, thaw in a bowl in the microwave (about 3 minutes on 50% power), and peel. Drain off any water that collects in the bottom of the bowl. They’re perfect for banana nut bread.)