Lesley Stowe is a Parisian-trained chef who began her own catering company more than 25 years ago in Vancouver. A culinary pioneer, Lesley has helped to develop and refine the palettes of Vancouverites. Frustrated by the lack of specialty foods in the city, she opened Lesley Stowe Fine Foods, offering customers a wide range of world class cheeses, breads, homemade entrees, desserts and hard-to-find grocery items. An avid traveler, Lesley enjoys spending time cycling, golfing and on the slopes with her family. She is an active member of the Epicurious Community.
When and why did you start blogging?
I started blogging as a more personal way to connect with fellow foodies and as a way to share my culinary experiments, travels and adventures. I've been at it for 18 months and going strong.
What is your inspiration for cooking and baking?
A lifetime of eating in restaurants, visiting farmers markets, traveling, and travelling - connecting with food on a personal and cultural level and observing chefs around the world have always been my inspiration. I live food - plain and simple! As I always say, the finest and freshest ingredients combined in innovative ways will always yield something delicious.
What is personally your favorite meal? How do you pick one?
A really great bread with a dark crispy crust and chewy interior served with sweet butter; or a plate of handmade papardelle tossed with a great EVO, fresh truffles and a little pecorino. A salad of peppery arugula. A glass of Solero followed by warm tarte tatin with cold creme fraiche. All of the above. Yum!!
What is your targeted audience when you create these delicious concoctions?
My audience is anyone interested in cooking, be they experienced chefs or adventurous newcooks. The recipes on my blog are all tried and tested in my own kitchen with my friends and family as guinea pigs or veteran recipes from my catering kitchen.
What are your aspirations in the future for yourself and your blog?
To continue the foodie conversation and connect with even more culinary folks through continued recipe posts, guest bloggers, pantry information, restaurant reviews, etc. The next big goal is to put out a second cookbook based on the new round of inspirations - desserts anyone?