Leslie Pollock
Recipe Testing and Development @Thermomix Consultant
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WORK HISTORY
Recipe Testing and Development @Thermomix Consultant
Los Angeles, CA, US
Working as a consultant with Sales & Marketing team to test and help tailor recipes specifically for Thermomix (kitchen appliance) in the U.S. market.
EDUCATION
New School of Cooking, Culver City
Professional Cooking Certification, Cooking and Related Culinary Arts, General
UCLA
BFA, Fine Arts/communications
UCLA
Bachelor of Fine Arts - BFA, Fine Arts and Communications
ABOUT LESLIE POLLOCK
In Spring 2019 I put my business, Sublime Cuisine, on hold while I went through treatment for breast cancer. I did exceptionally well weathering all the treatments with minimal side effects, and attribute that in great part to the anti-cancer diet and nutrition/lifestyle regimen I instituted when I was diagnosed. During that time, I started a blog, cancerkitchenboss.com, to share my info about my anti-inflammatory diet, with recipes and lifestyle tips that helped me through this successfully. When I finished my treatments I went to Bali to detox and do lots of yoga and meditation. As I was almost ready to return home and go back to work, the COVID pandemic hit and I lost most of my clients. I decided to pivot the business into a vegan meal delivery model, with menus based on the anti-inflammatory diet I adopted while I was in treatment for cancer. Because its goal is to boost the immune system, it\'s relevant to everyone. Particularly now, when keeping our immune systems strong is the best defense for fighting the virus- Here\'s my pre-cancer, pre-pandemic profile info: After a long career in marketing/branding, I\'ve made a mid-life career transition to something I\'m truly passionate about - food and the culinary world. I launched Sublime Cuisine, my private chef, catering and consulting business in 2013, after getting a Pro Cooking Certification from New School of Cooking in Culver City. We produce farmer’s market-based healthy organic California/Japanese cuisine, and therapeutic cuisine for people with special diets due to illnesses or food allergies. We adopt the Japanese tradition of choosing ingredients and menus that showcase seasonal, organic and local produce. In addition, I do recipe testing and recipe development as well as menu consulting. Prior to establishing Sublime Cuisine, I had a long, successful career in marketing and branding in a variety of industries, including financial services, executive search and cosmetics, and was partner in a boutique digital agency with offices in Los Angeles and New Orleans.
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