The widely loved Joseph Hoare, former food editor of Toronto Life magazine, was immensely supportive of young writers interested in food and gastronomy, writers such as James Chatto, Lucy Waverman and John Allemang.
After Mr. Hoare’s death in 1997, his family chose to honour his lifelong passion for food and food writing by means of an endowment to the innovative Gastronomic Writer-in-Residence Program at Stratford Chefs School, later renamed the Joseph Hoare Gastronomic Writer-in-Residence Program (JHGWIR).
The Role of the Joseph Hoare Gastronomic Writer in Residence (JHGWIR)
During their annual two-week residence in Stratford, the JHGWIR leads workshops about food writing, provides one-on-one consultations with students who are interested in food writing, and presents readings and discussions of their work to both students and the public, with the overall goal of contributing to a well-rounded education for students, a primary objective of the School.
The JHGWIR advances food writing as an important source of knowledge about food culture, and helps engage students and the public in experiencing, enjoying and understanding the gastronomy of our time.
Joseph Hoare
Lesley Chesterman, JHGWIR 2024
Joseph Hoare Gastronomic Writer in Residence 2024
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 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 was published in 2022 in English as Make Every Dish Delicious.
Photo: Maude Chauvin
Past Joseph Hoare Gastronomic Writers-in-Residence
- 2023 – Ann Hui
- 2022 – Andrew Coppolino
- 2021 – Bob Blumer
- 2018-2020 – Jane Sigal
- 2017 – Andrew George Jr.
- 2016 – Molly Wizenberg
- 2015 – Gabrielle Hamilton
- 2014 – Lucy Waverman
- 2013 – Dianne Jacob
- 2012 – James Oseland
- 2011 – Clotilde Dusoulier
- 2010 – Ian Brown
- 2009 – Michael Symons
- 2008 – Corby Kummer
- 2007 – James Chatto
The intersection of education, hospitality and passion at which the School staff live and work is phenomenal, and the dedication and care that they each bring to every aspect of their role at the Chefs School is the reason that this institution is so special.
– JONATHON FARRELL | Class of 2023 Valedictorian