Before becoming one of the most dreaded – and most respected – voices – of Montreal gastronomy, Lesley Chesterman perfected her folded and pirouettes. Ballet dancer by training, she leaves school after high school to continue her full -time dream … Until a injury to the left foot – and a growing desire for freedom – propels her towards a completely different scene.
At the time, in his dance lessons, Lesley concealed copies of Gourmet Magazine. First clue that another passion called him: that of cooking.
From ballet to pastry: requirement as a common thread
At Lesley Chesterman, the kitchen flows into the veins: her mother and grandmother were real legends behind the stoves. In 1989, she enrolled at the ITHQ, alongside future giants of gastronomy as Pasquale VariousMartin Picard et Nancy Samson. There, she immerses herself in the pastry program – chocolate factory, confectionery, ice cream – with the rigor of a professional dancer.
Very quickly, she finds in the kitchen what she loved with ballet: discipline, precision, surpassing oneself. An internship in France leads it to the older ones, including Yves Thuriès, Best Worker in France. The kitchens are rough, especially for a woman. But Lesley finds his place-between ganaches and genoa-and even love, with the chief-chocolate maker Bertrand Bazin.
Back in Montreal in full recession-an era when, she jokes, “everything was for rent”-she continues the experiences between Gascony and begins to teach to The PIUS X Culinary Institutewhere she transmits her knowledge, especially to a young Michele Forgione.
Lesley Chesterman: great culinary critic of Montreal Gazette
It is by teaching that she is closer to writing. After spotting errors in an article on chocolate, he is encouraged to offer his own subject. She has no journalistic training, but has what is not taught: a fine palace, a lively pen and a sharp opinion.
In the late 1990s, she won the post of gastronomic criticism at Montreal Gazettebeating two other candidates. The culinary scene was never going to be the same again: Lesley Chesterman writes with frankness, intelligence, and a sometimes biting humor. Adulated or feared, she never leaves indifferent – and above all, her papers are always tasty to read.
For twenty years, she chronicled “the golden age” of Montreal gastronomy: the chiefs in full hatch, the effervescent openings, the environment of the environment, the Montreal gastronomy. In a city where food is almost sacred, Lesley becomes a recognized figure of confidence. Among his cult anecdotes: trips with Anthony Bourdain at L’Express and at the foot of pig, memorable laughter with Jacques Pépin.
New life, same passion for Lesley Chesterman
After a separation in 2011, she found love with Jean Aubry, critic of wines at Dutyand embarks on a bilingual career. She leaves the Gazette to stand on her own two feet: book publications, radio chronicles, conferences – Lesley Chesterman multiplies projects, always faithful to her passion: telling the real cuisine, the one who lives and shares.
With four books to her credit (and a fifth in preparation), she continues to defend an authentic and enlightened vision of gastronomy.
A more relevant voice than ever
At a time when everyone proclaims themselves critical and when influencers satiate social networks, the voice of Lesley Chesterman rings like a breath of fresh air. Solid, informed, lively, it continues to raise the debate. Today president of the prestigious jury in eastern Canada for World’s 50 Best Restaurants In the eastern Canada section, she ensures that our culinary scene has the visibility it deserves.
And because good news never comes alone: Lesley has just launched Salt Lick, an explosive podcast co -eating with colorful chef David McMillan. Presented as a friendly-animated duel between Chief and criticism, A man of opinion and woman of opinionBalado promises passionate debates, disagreements and a common passion for gastronomy in all its forms. After more than thirty years of friendship, rivalry and mutual respect, Lesley and David are losing the veil today on their exchanges, inviting listeners to enter their exciting universe.
The rest?
A move in France, perhaps chickens to be raised … (laughs) but one thing is certain: whether in chronicle, in book, in podcast or at the table, Lesley Chesterman will continue to defend Montreal-and Quebec gastronomy loud and clear.
Head, heart and frank speech woman, she is – and will remain – one of the great voices of our culinary culture.
Written by Élise Tastet
