Lesley studied French Cuisine for three years at Ealing College, which included time as a chef at the Waldorf Hotel. During this training period, she won one gold, and two silver medals at Hotelympia and was awarded a scholarship to the Hotel Intercontinental, Dusseldorf.
Lesley joined Prue Leith's restaurant and was quickly promoted to senior chef. She then worked as a freelance corporate chef and caterer for government officials before joining Leith's School of Food and Wine as an instructor, rising to head tutor.
Renowned for her regular television appearances on Ready Steady Cook, Great Food Live and This Morning, she is head judge of TheTeflon® Diamond Standard Awards.
Lesley is also a regular contributor to a number of food magazines including BBC Good Food Magazine, and an author of several cookery books. Lesley now runs her own cookery school in Dorset.
We're delighted to announce that Lesley will be head judge again for the 2017 finals.
They need to have enthusiasm and passion for their subject, commitment and staying power. They need to be open minded, flexible, hardworking, trustworthy and a team player.
They are always pushing the boundaries of what is possible and being creative and passionate. At the same time they need to be highly skilled and dedicated. They also need to look back at food trends as well as forward and need to absorb all manner of styles of cuisine. An elite chef is always learning and is also innovative and needs to be great team leader and teacher. They need to be able to communicate with their team and pass on their knowledge.
I shall be looking for students with the right attitude and passion for their subject. Originality and basic skills are essential along with determination and flare.
Ealing College of higher Education in London
My uncle’s partner was a chef who worked in all the big London hotels; The Savoy, Claridges, so my whole family was introduced to the chef’s world at a very young age and by the age for 12 I knew I wanted to be a chef. I was inspired by his passion, commitment and his food. He opened doors for me in the food world.
There are two actually…winning gold and silver medals at The Hotel Olympia in my very early days as a chef and opening the doors on the first day here at the cookery school in Dorset.
Sea salt and freshly ground black pepper, fresh herbs, garlic…I could go on and on….
A good sharp knife
I think the trend for overcomplicated dishes is passing and a more natural and fresh style is emerging with great flavours coming from simple dishes.
You want me to pick one! I’m a chef! Poached eggs with crispy bacon on sourdough toast. Sweet tomatoes, mozzarella and avocado dressed with fruity olive oil, black pepper and fresh basil. A classic sole merniere!