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Like any good daughter, I blame my parents. It started when I was the impressionable young age of five years old. They took me to Europe; and I am eternally grateful.
Unfortunately I can’t remember too much of that trip but I remember some things very well. I remember ordering and naively mispronouncing “chaud chocolat: every morning for breakfast in Paris; and I remember ordering steak tartar for dinner every night from the corner brasserie down the street from our tiny hotel.
That trip surely had something to do with Leith Steel’s (firstname.lastname@example.org) insatiable appetite for food and travel. After graduating from Cornell University with a Bachelor of Science in Design and Environmental Analysis Leith started working in professional kitchens, quickly becoming Pasty Chef for a San Jose, California restaurant. Culinary school soon followed, culminating in an apprenticeship with the Michelin one star restaurant L’Angle du Faubourg, sister restaurant to Taillevent in Paris. In an effort to learn more about Italian cuisine she then worked for another Michelin starred restaurant, this time in Italy. Upon her return to the states she took another position in one of San Francisco’s top restaurants.
When not in the kitchen she was on the road in search of stimulating cultures and invigorating flavors. Notable experiences included sharing a family couscous lunch at a home in Morocco and rolling out flat bread in rural Turkey.
Eventually her path veered from the whisk to the pen, from preparing food to writing about it. She was a contributing writer to the Slow Foods Guide to San Francisco and has written articles for the San Jose Mercury News and the Los Altos Town Crier as well as for websites such as Sally’s Place and Crafty Traveler.
In addition to her writing, which includes an editorial internship with SustainLane an online sustainable living magazine, Leith works part time at an internship with Fortune Public Relations where she helps represent restaurants in the San Francisco bay area.
“Food is a universal language; it brings people together. My passion for food has brought me into the homes and hearts of people around the world.”