The Art of Seasonal Cooking with Pascale Beale

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In this episode, I chat with Pascale Beale, who shares her culinary journey from a French-English upbringing to becoming a California cookbook author and cooking instructor. Her philosophy on food has evolved significantly over the decades, shifting from traditional French cuisine to a Mediterranean-style approach that emphasizes seasonal vegetables and fish.

The transformation in Pascale's cooking philosophy mirrors broader cultural shifts. Where once her cooking classes featured red meat prominently, today she finds students gravitating toward vegetable-centric, lighter fare. This evolution reflects both the natural influence of California's climate and changing attitudes toward health and sustainability. Her deep commitment to seasonal eating, instilled by her grandmother in the French Alps, remains the foundation of everything she creates.

What makes Pascale's story particularly fascinating is her unconventional path. After fifteen years in property development and financial management, she returned to her first love – cooking – establishing Pascale's Kitchen cooking school in Santa Barbara. Her business background provided unexpected preparation for entrepreneurship, though she notes the challenges of wearing "all the hats" in a small business. The pandemic pushed her creativity further, developing food photography skills that allowed her to shoot her entire "Flavour" cookbook using just her smartphone.

Now embarking on a new multimedia cookbook project that combines text, audio, and music, Pascale continues to reinvent how we experience food through media.

Subscribe to hear more conversations with culinary innovators and storytellers who, like Pascale, remind us that food is far more than ingredients – it's about connection, tradition, and the joy of sharing.

Pascale’s Kitchen

Flavour, Pascale Beale

Edible, Santa Barbara

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