BEGIN:VCALENDAR VERSION:2.0 PRODID:-//wp-events-plugin.com//7.2.3.1//EN TZID:America/Halifax X-WR-TIMEZONE:America/Halifax BEGIN:VEVENT UID:1006@devourfest.com DTSTART;TZID=America/Halifax:20251024T100000 DTEND;TZID=America/Halifax:20251024T110000 DTSTAMP:20251010T143347Z URL:https://devourfest.com/program/salt-lick-podcast-w-lesley-chesterman-d avid-macmillan/ SUMMARY:Salt Lick Podcast w/Lesley Chesterman & David MacMillan: Surviving the Mid-Career Burnout DESCRIPTION:Surviving the mid-career burnout\n\nChefs have been looking at ways to survive in a profession where mid-career burnouts are more common than not. Some turn to teaching\, others to catering\, and still others ch ange careers entirely. Podcast hosts David McMillan and Lesley Chesterman both switched careers from chefs to\, in McMillan's case\, winemaker and f armer\, and in Chesterman's case\, a restaurant critic and cookbook author . Their guests have also switched gears in order to survive in the busines s. Chef Antonin Mousso-Rivard changed the format of his restaurant to feat ure a set menu sold at a high price\, whereas pastry chef Stéphanie Label le left her retail space to sell her beautiful cakes and pastries online t hrough her commercial kitchens.\nCo-Host Lesley Chesterman\n\nMontréal na tive Lesley Chesterman attended ITHQ before working as a professional past ry chef and cooking teacher in Montréal and France. She served as the res taurant critic at the Montreal Gazette for 20 years\, with work appearing in numerous international publications. A regular contributor to Radio-Can ada shows\, she has authored such award-winning cookbooks as Make Every Di sh Delicious and Un week-end chez Lesley\, and has another cookbook schedu led for release this year: En Accord\, a book focused on wine with food pa irings. Now president of the prestigious Eastern Canada jury for The World ’s 50 Best Restaurants\, Chesterman also writes a newsletter on Substack called Lick my Plate and co-hosts the podcast Salt Lick. In May 2025\, Ch esterman was made a Commander of the Order of Montréal. @lesleychestrman\ n\nCo-Host David McMillan\n\nDavid McMillan is a defining figure in Montre al's restaurant scene\, co-founding an acclaimed empire that includes Joe Beef\, Liverpool House\, Vin Papillon\, and McKiernan Luncheonette. His cu linary education began at the ITHQ in Montréal\, followed by internships at prestigious restaurants in Europe and Canada\, where he experienced bot h the intensity and discipline of French kitchens and the gentler\, ingred ient-focused philosophy of British Columbia's Sooke Harbour House. After a successful decade as chef at Globe restaurant\, where he met future busin ess partner Frederic Morin\, McMillan then opened the popular downtown bra sserie Rosalie before taking a year off due to stress and health issues. H is return to the industry came unexpectedly when he\, Morin\, and Morin's wife\, Allison\, transformed a small café into Joe Beef. The restaurant r evolutionized Montreal's dining landscape\, turning a remote neighbourhood into an international food destination and attracting celebrity chefs lik e Anthony Bourdain and David Chang. In 2018\, McMillan sold his shares in the Joe Beef group to turn his attention to winemaking\, where at his East ern Townships winery\, Hayfield Farm\, he has joined the ranks of Quebec's talented winemakers to produce wine in one of the planet's most challengi ng climates. In 2025\, he began the Salt Lick podcast with co-host Lesley Chesterman\, and in November 2025\, McMillan will be returning to the rest aurant scene with his co-chef and business partner\, Derek Dammann\, in th eir new restaurant Grille Nature\, located on the West Island of Montreal. \n\nAntonin Mousseau-Rivard\n\nAntonin Mousseau-Rivard is a celebrated che f based in Montréal and the founder of Le Mousso\, a restaurant acclaimed for its bold\, creative interpretation of Québec cuisine. With roots in a family of renowned artists\, Antonin artfully merges gastronomy and arti stic expression in his culinary creations. His innovative approach has gar nered significant recognition\, positioning him as one of Canada’s most influential culinary voices. Committed to sourcing local ingredients and p ushing culinary boundaries\, he continually reinvents traditional flavours \, captivating diners and critics alike with his unique vision for modern Québec cuisine. @lemousso\n\nStéphanie Labelle\n\nChef Stéphanie Labell e is a passionate culinary artist known for her innovative approach to pas try. After completing her studies at ITHQ\, she honed her skills in acclai med kitchens\, including a transformative stint with Pierre Hermé in Pari s. Stephanie has worked alongside esteemed mentors like Bertrand Bazin and Hans Brouillet\, perfecting techniques from wedding cakes to artisanal br eads. Her diverse experiences culminated in the opening of her own pastry shop\, Patisserie Rhubarbe\, in the vibrant Plateau Mont-Royal. Committed to combining tradition with creativity\, Chef Labelle continually delights her customers with exquisite desserts that reflect her love for the craft and the art of baking. @rhubarbe_mtl ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Salt-Lick-Podcast.jpeg CATEGORIES:EVENT,PANEL LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20250309T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR