Lesley Stav

The Southpaw Chef

This scenario sums up my feelings quite accurately. "I still believe that to excel at a cooking career you need tremendous support and understanding (re: the long hours) on the home front. Many is the day I have told my husband to expect me home about 7, and when I finally remember to call I am informed that it is now past 10 PM. The outside world wonders at spending 10-14 hours a day in a kitchen, day after day. But, for anybody who has chosen this vocation it is energy spent in a single minded passion and time passes in the blink of an eye. I am truly happiest in a kitchen." This is a universal feeling amongst fellow chefs. Whenever I share this story with my peers they always laugh and agree whole-heartedly, occasionally to the dismay of our significant others.

After working in the Lower Mainland for almost 20 years, we moved back to Vancouver Island, choosing the Comox Valley for both its recreational opportunities and its up and coming Culinary Tourism. I have been working part-time at the Kingfisher Resort & Spa for the last 5
years.

In my spare time I am:

President of the CCFCC- North Vancouver Island Chefs Association

A Sessional Culinary Arts Instructor at North Island College

Volunteer with Growing Chefs

Culinary Tourism Guide

VCC Provincial Instructors Diploma Program student

Volunteer judge for several competitions (Skills, COTY & Junior Hots) both on Vancouver Island & the Lower Mainland

Somewhere in there we still find time to travel, the most recent international trip being to the WACS Conference in South Korea last May.