Pascale Beale grew up in England and France surrounded by a family which has always been passionate about food, wine and the arts. She was taught to cook by her French mother and grandmother. After 15 years working in the property and financial markets in California, all the while continuing her quest for good food and culinary knowledge during gastronomic pilgrimages to Europe, she returned to her first passion, cooking. She has, over the past 15 years, written nine cookery books, hundreds of articles for local newspapers, food magazines, and is a columnist for the James Beard award winning publication, Edible Santa Barbara.
Her first cookbook A Menu for All Seasons - Spring, was published in 2004. The second book in the series, Summer, was released in early 2008. Autumn followed in October 2009. The fourth season - Winter - was published in March 2011. An entirely new edition of Spring was then published in March 2012. A Menu for All Seasons, the boxed set of the four volumes, is also available.
Pascale released Salade: Recipes from The Market Table was released to great acclaim in 2014. The first edition sold out in only 14 weeks! Her seventh book, Les Fruits: Savory and Sweet Recipes From The Market Table was released in January 2016, and Les Legumes: Vegetable Recipes from the Market Table, the third in The Market Table series was released in November 2017. After selling out of the fourth printing of Salade, Pascale released a new, larger and updated version, Salade II: More Recipes From The Market Table in January 2020.
The Pascale's Kitchen Cooking Channel was launched on YouTube in September 2016 with videos showcasing seasonal, Mediterranean and Californian inspired dishes.
In March 2020, with the coronavirus shutdown and the cancellation of her book tour for her latest book, Salade II, Pascale launched an IGTV channel on Instagram with daily episodes showcasing easy to make dishes while quarantined at home.
As in person classes are not currently possible, Pascale also launched (in April 2020) a new series of virtual cooking classes, hosted on Zoom.
Her company, Pascale’s Kitchen, brings a range of culinary products, including her signature line of custom blended herbs and spices, oils and vinegars, as well as exquisite kitchen and tableware, to its customers, making cooking pleasurable, delicious and fun.