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Lesley Chesterman
Lesley Chesterman attended the Institut de Tourisme et d’Hôtellerie du Québec, before working as a professional pastry chef and cooking teacher in Montreal and France. In 1998, she...lihat lebih banyakLesley Chesterman attended the Institut de Tourisme et d’Hôtellerie du Québec, before working as a professional pastry chef and cooking teacher in Montreal and France. In 1998, she began her career as a food writer, primarily at the Montreal Gazette as a food columnist and restaurant critic from 1999 to 2019. Her work has also appeared in Gourmet Magazine, The Art of Eating, Saveur, Nuvo, Food Arts, The Globe and Mail (Toronto), Wine Tidings, The National Post, Fool Magazine, New York Post, Eater.com, Le Devoir, and Caribou Magazine.
Since 2012, Lesley has been a food columnist for Radio-Canada and CHOM FM. In 2018, she also contributed to the production of the documentary 100 Ans à Table, focused on the history of Quebec cuisine televised on Télé-Quebec, on which she acted as host as well. Chesterman has also held several judging positions, including Gold Medal Plates, EnRoute Magazine’s best new restaurants, Cacao Barry’s World Chocolate Masters, and the San Pellegrino World’s 50 Best list. She has also written several books, including Boulangerie et Pâtisserie: Techniques de Base and Flavourville: Lesley Chesterman’s Guide to Dining out in Montreal. Her latest, Chez Lesley, was awarded a Taste Canada 2021 gold medal and will be published in Fall 2022 as Make Every Dish Delicious.lihat lebih sedikit
Buku oleh Lesley Chesterman
Make Every Dish Delicious: Modern Classics and Essential Tips for Total Kitchen Confidence