Food for Thought with Leslie Stephens

We’re back with another “Food for Thought” this week featuring Cupcakes and Cashmere Associate Editor Leslie Stephens. The SPPR team met Leslie over a can of wine and immediately bonded with this friendly foodie. Leslie recently moved from New York where she was a Food52 editor. She now brings her adventurous spirit and an enthusiasm for food, fashion and décor to Cupcakes and Cashmere with fun and fresh coverage. Read on for a real look at what it’s like to turn a penchant for writing and a love of food into an awesome career.

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1. What’s the biggest difference between the NY and LA food scenes?

Historically in New York, the best food has always been equated with high-end restaurants opened by top chefs, like Thomas Keller’s Per Se or Daniel Humm’s Eleven Madison Park, even though there’s recently been a shift towards high-end restaurants opened by previously unknown, young chefs, like Contra and Semilla. In L.A. however, the hole-in-the-wall spots are much more celebrated, which is why you get this amazing culture of street tacos, food trucks, and tiny San Gabriel Valley Chinese restaurants on Jonathan Gold’s 101 list of best restaurants.

2. What do you look for when you’re searching for Cupcakes & Cashmere content inspiration?

When it comes to writing for a lifestyle blog, content is everywhere. A meal at an amazing taco truck can become an article on the Best Tacos in L.A. the same way a simple, unique tradition can become a whole post idea. Since the blog is so interwoven with our lives, the content is really coming from everything we find interesting and engaging in our own lives.

3. What do you do when writers block hits or you’re in a rut creatively?

I feel like there’s no writer’s block or creative rut a quick conversation can’t fix. Even saying, “Hey, what do you think of this?” to my Editorial Director is often enough to span a back-and-forth conversation that can get me back on the right track or guide me towards a new, more interesting direction. To me, that’s the value of working with a tight-knit team.

4. We heard you’re a Pete Wells fan, anyone else you admire or look up to in the food industry?

Food writers are my celebrities: Kate Krader, Sam Sifton, Andrew Knowlton, Phyllis Grant, Adam Sachs, our contributor, Gaby Dalkin, Ruth Reichl, Mimi Sheraton, Dana Goodyear, Jonathan Gold—the list literally doesn’t stop.

5. What advice would you give someone hoping to have a career in editorial? 

Start doing it in any way you can. The hardest part of becoming a writer or editor is creating a body of work you can show as an example at an interview, so if you’re able to write your own blog or even pitch a few freelance articles, every piece of work counts.

Keep up with Leslie Stephens at Cupcakes and Cashmere and on Instagram.

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