How Lorraine Pascale has carved a niche in the variable worlds of cooking, television presenting and publishing.
Early Life and Challenges
Born in the dark winter of 1972 in London, Lorraine Pascale’s journey is a testament to versatility, determination, and her ability to battle back from life’s setbacks, much like a well-crafted recipe that evolves over time.
Adopted at 18 months and with her parents divorced when she was just three, by seven Pascale was put into foster care when her mother became ill. When she eventually returned home, she won a scholarship to a boarding school in Devon – an unusual upbringing and one Pascale has never sought to conceal.
“Knowing I was adopted was difficult in one sense but quite engaging in another,” the now 51-year-old says. “There was absolute honesty from my mother and as soon as I knew what it meant to be adopted, I kind of revelled in the fact I had a new life and there were no secrets.
“As a young child, nothing really perplexes you – you’re more worried about getting on with friends, exploring, playing, enjoying yourself; so it was never a big deal.”
- Hardcover Book
- Pascale, Lorraine (Author)
- English (Publication Language)
- 256 Pages – 08/13/2012 (Publication Date) – Harper Collins (Publisher)
Fashion Industry Success
Her early career was marked by success in the fashion industry as a model for the likes of Chanel and Versace. Having had the doors to global recognition opened at the age of just 16, Pascale found the lure a significant one.
“I liked the world – I liked the idea of feeling special, although I never regarded myself as being up there with the likes of Kate Moss or Naomi Campbell, who I was lucky enough to share the runway with. I was also way too much into food!” she laughs.
Culinary Pivot and Education
Ultimately that was no bad thing – cuisine became a growing fascination, one that eventually led her to pivot completely, subsequently enrolling at Leith’s School of Food and Wine, where she honed her skills to create her signature recipes.
Lorraine Pascale says: “I think after a while in the fashion industry you know you need to move on and take a new challenge. It’s all rather vacuous and based entirely on looks, which isn’t what human nature is about. I wanted more than that – I had a brain!
“I tried a few things. I trained as a hypnotherapist; I had a stint as a car mechanic. Nothing really clicked until I did the Leith’s cookery course… I couldn’t believe how much I loved it!”
Her commitment to mastering her craft further led her to complete a degree in Culinary Arts Management at London’s University of West London, where she graduated with first-class honours, preparing her for a future filled with delicious recipes and cooking shows.
- Hardcover Book
- Pascale, Lorraine (Author)
- English (Publication Language)
- 256 Pages – 09/29/2011 (Publication Date) – Harper Collins (Publisher)
Philosophy on Food and Television Career
Looking back now, Lorraine Pascale’s is a gastronomic journey marked by her unique approach to food, emphasising simplicity, flavour and accessibility. Her philosophy centres on creating delicious, nutritious meals, like those featured on BBC Food, that can be enjoyed by everyone, regardless of their cooking expertise.
This same approach saw her debut cookbook, Baking Made Easy, released in 2011, become an instant bestseller, and catapulted the chef into television, where she hosted the BBC series Baking Made Easy, followed by several other TV projects including Home Cooking Made Easy and Fast, Fresh and Easy Food.
Her small-screen presence has always been characterised by a warm, engaging demeanour, and an ability to make viewers feel at home in the kitchen, just like they would while baking cookies with Lorraine’s guidance. Pascale’s shows not only highlight her culinary skills but also her commitment to making cooking accessible and enjoyable for all, encouraging everyone to become a better cook.
“That has to be the point,” she says. “I think people look to restaurants as being the epitome of what cuisine is all about, but I never saw it like that.
“I never wanted to work in one and I’ve never felt entirely comfortable eating in them. Instead, I think food should be enjoyed at home, in our own surroundings, and not in the presence of strangers!”
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