Lucy Waverman is a renowned Canadian food journalist, cookbook author, and culinary educator whose influence on the Canadian food landscape spans decades. After graduating from journalism and with a teaching degree, Ms. Waverman went to study at the London Cordon Bleu. She then opened her own cooking school, finally closing it in the 1990s to work as a food writer and consultant full time.

She is known for her approachable yet sophisticated style and has long been a trusted voice in kitchens across the country. Her work is celebrated for its emphasis on fresh, seasonal cooking, and for introducing readers to international cuisines in a relatable way.

She served as the food columnist for The Globe and Mail for 26 years where her weekly columns seamlessly combined global flavours with local ingredients. She was Food Editor for the LCBO’s Food and Drink magazine and was the weekly food person on CityLine for 12 years.

Waverman has written ten cookbooks, many of which were award winning, including co-authoring A Matter of Taste and The Flavour Principle, both Taste Canada Gold Medal winners. She has served on many boards including the International Association of Culinary Professionals.

Ms. Waverman’s lasting contribution to the culinary world lies in her ability to demystify cooking while honoring its cultural roots – making her a distinguished figure in Canadian food media.

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