BIOGRAPHY
Megan McJames had a small epiphany when she started racing in a NorAm against some European World Cup skiers - and was surprisingly close to them. By the end of the 2006 season, she had hit a trifecta: she was the NorAm overall, super G and giant slalom champion. Now all that's left is a completely injury free season and more miles on the World Cup venues.
McJames was bouncing back and forth between World Cup, Europa Cup and NorAm races for most of the year and was starting to get things figured out with her new ski setup (Dynastar to Fischer) when she fractured her left heel while in Park City after the World Championships.
The short trip home turned into six weeks on crutches and a lot of time to look forward to next season. Like her teammate Chelsea Marshall, McJames is big into baking and took full advantage of the time off by launching their own catering business called Sister Sweet Tooth.
Healing complete, she's back on snow and laser beamed on the 2012 World Cup season.
MEGAN SAYS:
I was so excited to come home for a little break after a busy month of ski racing. It turned out was home for the rest of ski season due to a broken heel bone. A piece of my left heel bone broke off in my boot while skiing at Park City Mountain Resort. On a positive note I didn't need surgery. While this wasn’t how I planned to end my season I took the time off to regroup and reflect so I can go into next season prepared and strong. Also, to keep myself busy, I took some online classes as well as baking…of course!
FIRST TRACKS:
McJames started skiing at 2 at Alta - where her parents were instructors, but since the ski area didn't have a racing program, she joined the Park City Ski Team when she was 8. “I kinda grew up ripping around there,” she recalled. She skied well enough to make the 2005 Junior World Championships squad and then again during her breakout season of ’06 as she took over the NorAm circuit and made a major move toward becoming a World Cup regular.
OFF THE SNOW:
McJames is all about baking and learning how to become a professional baker. She took the next step in that direction opened her own catering company with teammate Chelsea Marshall. Check it out at www.sistersweettooth.com. "I am hoping this job will allow me to learn a lot about preparing food and also how to run a bakery. I have thoroughly enjoyed my first few days at my new job and don’t feel that dipping cookies in chocolate and decorating tarts can be called work," she said. Other summer passions include mountain biking once in a good while, firing a rifle…it's good for rehab.
