Lucy Waverman is one of Canada’s most well-known and beloved food journalists. For over 26 years, her column “A Personal Chef” in the Globe and Mail has inspired readers to cook delicious and approachable meals. Lucy has also authored several celebrated cookbooks, including “The Flavour Principle,” which earned her a gold medal at the Taste Canada Awards. Her impressive background also includes studying at the prestigious Le Cordon Bleu culinary academy, running her own cooking school in Toronto, and contributing to charitable causes that support young chefs and hospitalized children. Her impact on Canada’s food culture is evident in every recipe and story she shares, a legacy we’ll explore further here on torontonka.
Early Career and Culinary Beginnings
Lucy Waverman’s path to success was both rich and varied. She first earned a Bachelor of Arts in journalism from Ryerson University, and while she went on to work as an elementary school teacher and freelance journalist, her true passion was always cooking. To pursue her dream, she moved to London and enrolled in the renowned Le Cordon Bleu culinary school. There, she mastered classic French techniques, learned the fundamentals of gastronomy, and built the foundation for her future career.
After returning to Toronto, she ran her own cooking school, The Cooking School, from 1972 to 1990. The school served as a platform for her to hone her professional skills and share her passion with others. She taught students the basics of cooking, experimented with new recipes, and created an environment where cooking became a true art form. It was here that she developed her unique teaching style and her ability to explain complex processes in simple, accessible terms—a skill that would later define her career as a writer.
This blend of a journalism degree, deep culinary knowledge, and teaching experience became the cornerstone of her career as a food writer and author. Her journey is a testament to how combining different fields of knowledge, along with perseverance and a genuine passion for your craft, can lead to incredible success.
Professional Journey
In 1990, Lucy Waverman began writing for the Globe and Mail, where her column “A Personal Chef” quickly became a hit with readers. In her column, she offered practical advice, easy recipes, and personal stories, making cooking feel approachable even for those who weren’t natural in the kitchen. Lucy’s writing style was engaging and warm, filled with originality and a keen eye for detail. She didn’t just tell you what to do, but explained the “why” behind it. At the same time, Lucy was also the professional head of “Food & Drink” magazine, published by the Liquor Control Board of Ontario (LCBO). In this role, she oversaw the entire editorial process, created content, developed recipes, and kept a finger on the pulse of culinary trends. Her work helped readers understand how to better pair ingredients, choose seasonal foods, and cook meals that were truly flavourful.
Over the years, the celebrated journalist also collaborated with restaurants, corporations, and PR agencies, developing recipes for menus, ad campaigns, and various culinary projects. This gave her a deep understanding of how the culinary world intersects with media and marketing.
This extensive experience became the foundation for her eight cookbooks. Among the most famous are “The Flavour Principle” and “A Matter of Taste.” The latter was a finalist for a James Beard Award, a testament to how Lucy’s writing inspires readers to experiment with everyday cooking. We’ll dive deeper into these bestsellers next.
A Bestselling Author and Award Winner
Lucy Waverman is not only an author of eight acclaimed cookbooks but also a celebrated professional chef. Her book, “The Flavour Principle,” co-authored with Beppi Crosariol, won a gold medal at the Taste Canada Awards in 2014 for the General Cookbooks category. This book explores the fundamental tastes that form the basis of all recipes, offering readers fresh approaches to pairing food and drinks.
For her other book, “A Matter of Taste,” co-authored with James Chatto, Lucy won a James Beard Foundation Award in the “Hospitality” category in 2005. The book also took home a gold medal at the Cuisine Canada Awards that same year. She later won another silver medal at the Cuisine Canada Awards for her book “Lucy’s Kitchen,” which shares simple recipes with a sophisticated twist.
In addition to her writing, Lucy is a passionate supporter of young chefs and a contributor to charitable projects. The Ontario Hostelry Association awarded her the Gold Award in Food Media/Journalism for her mentorship of young talent and her work in educating the public on culinary arts and global cuisines.
Her books and awards are a testament to her profound understanding of the culinary arts and her ability to share that knowledge, continually inspiring new culinary discoveries for her readers.
Influence on Food Culture and Public Service
As you might have guessed, Lucy Waverman is also an active public figure who believes in the power of food as a tool for social change. Her work includes charitable projects, supporting new talent, and contributing to Canadian cultural life. One example of her philanthropic efforts is her involvement in “The Impossible Pie,” a cookbook created to support Toronto’s SickKids Hospital. As the lead editor of the project, Lucy brought together recipes from renowned Canadian chefs to raise money for children’s treatments. This initiative is part of Canada’s long-standing tradition of using the culinary arts for charitable good.
Her public service also extends to serving on the boards of organizations like Second Harvest and the Necessary Angel Theatre Company. She has also chaired the Julia Child Cookbook Awards and served on the board of the International Association of Culinary Professionals, highlighting her significant influence on the development of culinary culture and education.
Lucy Waverman is a prime example of how cooking can be both an art and a powerful instrument for positive change in society. She regularly hosts masterclasses and cooking demonstrations in Toronto and other cities, sharing her invaluable experience with both professionals and home cooks. Her work truly motivates generations of chefs, journalists, and public figures to achieve great things, especially when driven by a desire to make the world a better place.