Foodie founder interview – Katy Beskow

We are so proud to have the amazing Katy Beskow as our first ever foodie founder interview. Katy is not only an incredible chef and author of the bestselling 15 Minute Vegan Series (printed by Quadrille Publishing) cookbook collection but she is also a cookery tutor and food writer and with our very own Rebel Recipes cookbook coming out soon [December 26th] we couldn’t think of anyone better to start this series with. We chose Katy because we immediately fell in love with her quick and simple recipes that can be made by anyone and with any time or skill limitations and we grill her on her favourite foods, and she lets us in to her success secrets.  

Q.  What is your earliest food memory?

Katy: Eating chips on the beach on a cold day. I remember the wind was icy cold, but the chips were hot, fluffy and comforting. I grew up by the North Seaso we spent lots of time on the beach – in all weathers! 

Q. What is your guiltiest food pleasure?

Katy: I love savoury snacks like olives, dry roasted nuts and crisps as well ashomemade tortilla chips with salsa!  

Q. What meal do you eat most often?

Katy: A really simple pasta arrabiata. It’s ready in 15 minutes and uses store cupboard ingredients – it’s a life saver! 

Q. What does your daily routine look like?

Katy: I usually wake quite early and like to start the day slowly with a coffee in bed. I shower, have a light breakfast, then start to recipe test and write them up. I’ll usually go for a walk to the greengrocer to get fresh ingredients for lunch and in the afternoon, I get up to date on emails, plan recipes for classes or food shows and complete freelance writing projects. After dinner, I’ll usually do another hour of work before relaxing with Netflix and a wine. My days can be varied: from teaching classes, travelling to food festivals and meeting publishing deadlines, so I have to be flexible to accommodate this.  

Q. What is your biggest motivator? 

Katy: I love showing people how easy it is to cook delicious vegan food, with no specialist, unpronounceable ingredients. It is wonderful to see the ethical veganism grow in popularity and become mainstream.  

Q. Where do you see yourself in 10 years?

Katy: I hope to continue writing cookbooks for many years to come. I have so many new book ideas so let’s hope 10 years will give me enough time to finish them all! 

Q. How much time do you spend on social media a day and what role does it play in your business?

Katy: I try to plan social media posts in advance, which sometimes doesn’t go to plan if I change my mind or have something else to post about. Overall, social media takes up a couple of hours of my day, including responding to messages and comments.  

Q. In your opinion, what’s the key to success?

Katy: Love what you do, work hard, and surround yourself with people you trust. Practically, I love weekly and daily to-do lists. It breaks down what can seem unachievable goals into simple tasks and it’s a great feeling to tick them off too!  

Q. What is the best bit of advice you’ve ever received?

Katy: “A flower does not think of competing with the flower next to it, it simply blooms”   

Katy’s 4th book is being released in November 2019, so make sure to keep your eyes peeled for that, if it’s anything like her last 3 it’s going to be amazing. 

Images: Dan Jones.

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Recipe Tags: Vegan chef katybeskow

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