Hungry for Change: Our Q&A With Yes Shef Trailblazers

When we first dreamed up Yes Shef back in 2019, it was in response to women like you; vulnerably sharing the challenges you faced and the vision you had for change in the food and beverage industry. We caught up with some of our featured talent for our upcoming November 6th Yes Shef event to dive into their career challenges and insightful visions for industry change. Read on to feel inspired by the strength and commitment of these amazing industry leaders.

IN YOUR CAREER, CAN YOU SHARE SOME UNIQUE EXPERIENCES OR CHALLENGES YOU'VE ENCOUNTERED DUE TO YOUR GENDER THAT HAVE SHAPED YOUR PROFESSIONAL JOURNEY?

My initial job in a kitchen was as a pastry cook in an Iranian/French franchise supermarket In Iran. This was quite an unusual situation because I was the only female pastry cook in a department dominated by men. It was a very uncomfortable experience for both me and my colleagues because women rarely worked in this industry back then and the amount of discrimination I was facing every day at work was countless.  When I later tried to open my own café bakery in my hometown, I faced further gender injustice. They denied my permit because I was a single woman and not married, which I ended up operating the business under my brother's name. This discrimination prompted me to leave my family, home country, and business behind at the age of 29 and come to Canada, where I can have a voice. which was the best decision I have ever made! - Donya Darreh Shouri, Executive Chef, Seaside Provisions

One of my first internships in the wine industry was in Margaux, Bordeaux, France.  And it was made aware to me that women are not allowed in cellars during harvest because we have the potential of turning wine to vinegar during “our time of the month”.  I’ve now worked over 20 harvests and have never made vinegar… - Nikki Callaway, Winemaker, O’Rourke Family Estate

I started in the industry 12 years ago and I was young. It was hard to earn respect and have people just believe in the work that I was doing. I was often the only female in the kitchen. It is a really tough balance to try and find your leadership style in an industry that really puts so much emphasis on gender roles. I have really been through it all from sexual harassment to being told I didn't work as hard as the guys did, to being called derogatory names, to being hired as just eye candy in the kitchen. But I was once told that if you do everything you do with conviction, if you just work really hard and believe in yourself, others will too. So I learned to lead with love. I let myself be a softer space in the kitchen. I turned my pastry section into the space where people could come if they needed a chat, needed a hug, needed a snack or just a moment of comfort. I proved that being a chef didn't mean you had to work the 14-hour days all the time and that you didn't have to yell just to be heard. You could be a successful chef and leader by providing a space in which people could learn and grow. I taught people that everyone learns differently and that a good leader learns to teach differently based on the individual's needs. None of that was easy, it meant that I had to really spend the majority of my career being told that I'll never make it because I was a girl and also a pastry chef and those didn't last long in any kitchen. But I made it, I learned a lot, I taught a lot and I know that I've left those kitchens with a lasting impact.  - Priscilla Deo, Owner & Pastry Chef, Folke Restaurant

Throughout my culinary journey, I've encountered quite a handful of misogynistic or incredibly toxic work environments. I've worked under Chefs and alongside cooks (not for very long mind you) who have been blatantly racist, sexist, as well as ageist more times than I'd like to count. I've had people I once considered mentors show their true colours and dehumanize me because I was finding my own path, making a name for myself, or achieving accolades at such a young age. The reality is, most situations came down to jealousy, especially from men, and from men who believed it was okay to treat you 'less than' because they needed to remind you of your place to ensure their manhood wasn't tarnished by some 'little girl'. While these situations have been incredibly unfavourable - they allowed me to grow into the woman I am today who doesn't take any from nobody. People who treated me horribly, I look back on and thank them because as I've developed myself as a leader and a Chef, their actions remind me of who I DON'T want to be, and teach me to remain humble and compassionate to those around me. These experiences have opened up avenues to give me the strength and confidence to have a voice and remain an advocate for myself and others around me who need it. It's given me one hell of a backbone, and just the right amount of fuel to add to the fire of "sit back and watch me do everything you said I'd never become", and by the looks of things so far, I'd say I'm doing alright. - Siobhan Detkavich, Chef & TV Host

I first want to say that the wine community that we have here in Vancouver and beyond is absolutely fantastic! It’s been wonderful how so many people in the industry lift each other up, collaborate and share ideas and include others at tastings and other events, regardless of gender. When I was just starting out it was refreshing to see how people loved getting together and helping others. I would say most opposition I encounter due to my gender actually comes from guests or other people outside of the industry, asking if I’m training, if they could please speak to the sommelier (it’s me) or that I seem too young to be in this role. I had a gentleman ask me during service recently, ‘But HOW do you do this as a woman?” Definitely surprised and probably inspired by Nike, I responded that I just do it! - Reverie Beall, Wine Director & AGM, AnnaLena

WHAT STEPS CAN THE F&B INDUSTRY TAKE TO RECRUIT AND RETAIN MORE WOMEN INTO TRADITIONALLY MALE-DOMINATED ROLES? 

I think female leaders need to speak about their experience and show the younger generation that everything is possible. I have to do this myself. I have a tendency to work and just say it is normal but my path is quite unusual and I was once told that if I don’t talk and tell the story I am robbing others of an opportunity to learn. - Severine Pinte, Executive Winemaker/Viticulturist, Managing Partner, Enotecca Wineries and Resorts Inc.

I think that the industry could be more supportive of parents or those planning to be parents in that men should also be encouraged and allowed to take part of the Parental leave offered by the government. This might create a shift in work and responsibilities for men and women in today’s societal roles. - Eleanor Chow, Owner & Pastry Chef, Cadeaux Bakery

More cohesive support networks would be helpful. Sharing ideas and experiences is extremely helpful to people just coming to the industry. - Ying Gao, Executive Chef, Riley’s Fish & Steak

Hiring more women into leadership roles can set a good example and inspire others around them. Having more chances to get together and share, and more events like Yes Shef. Collaboration and togetherness are so important, at every level. - Reverie Beall, Wine Director & AGM, AnnaLena

I think for the longest time, female representation was severely lacking on all avenues, whether it be on national television, local media or even at culinary institutes; and with the stigmatism around kitchen etiquette, there was really no appeal to it. Over the years, seeing so many incredible women showcased on their own pedestal has been such a win. There have been so many women using their voices to advocate for others that it's genuinely started making a change, and all you need are baby steps. There are so many organizations (like WORTH!) that celebrate women in hospitality and offer scholarships to get their foot in the door, and I think that it's such a great opportunity to allow individuals to take the leap and try their hand at what might be life-changing. In general, the best way to retain anybody is to remember they're all human and that gender/race/sexuality has zero effect on work ethic. Attitude determines altitude, and everybody deserves a chance. - Siobhan Detkavich, Chef & TV Host

We need to continue to empower young women to break gender roles and give them the confidence to reach for their goals. Giving young women the tools and access to the same resources men have is important. Men play an equally important role in this – like the men that I had the pleasure of working with in my past who helped to push me forward and break down any roadblocks I may have encountered. - Maria Ponce, Head Chef, La Taqueria

IF YOU COULD GIVE ADVICE TO YOUR YOUNGER SELF AS SHE WAS JUST STARTING OUT IN THE INDUSTRY, WHAT WOULD YOU TELL HER? 

Believe in yourself 200%, don’t let other people make you small and doubt yourself. Ask questions, don’t be afraid. - Severine Pinte, Executive Winemaker/Viticulturist, Managing Partner, Enotecca Wineries and Resorts Inc.

I would tell myself to speak louder, ask for what you want, have more confidence and never give up easily.  - Donya Darreh Shouri, Executive Chef, Seaside Provisions

Listen and learn.  Gain experiences everywhere.  Don’t be afraid to push your boundaries and absorb knowledge and languages.  And overload your senses - taste everything, smell everything, try all sorts of cuisine and beverages.  The brain can hold a lot of memories, and those memories last forever. - Nikki Callaway, Winemaker, O’Rourke Family Estate

There isn't anything I could tell her that wouldn't change where I am, and I love where I am. I would tell her to continue the journey you are on. - Ying Gao, Executive Chef, Riley’s Fish & Steak

No matter what you encounter, follow your intuition and stick to your goals. Be brave and work hard. Enjoy every day of life – even the bad ones because you’ll get through it and be better for it in the end. Stay humble and learn from every opportunity presented to you, even in the face of diversity.  - Maria Ponce, Head Chef, La Taqueria

Do the job or task you hate first and often. After a while, you don’t hate it and it will help hone your craft. - Eleanor Chow, Owner & Pastry Chef, Cadeaux Bakery

I would tell her that there are going to be really hard days that might outweigh those really good days. There are days where you will feel so defeated from having to constantly fight to be heard but you have to keep going. It gets so much better, your dreams are worth fighting for. There is going to be a moment where you make something so incredibly beautiful that it takes your breath away, or someone will endlessly talk about the one thing you made them to eat once that changed their life. You will learn that creating and sharing food is how you will learn to show your love and it will be so appreciated by everyone and anyone who gets to experience it. One day you might be unlocking the doors to your own restaurant, you might be staring into a full dining room of people having an incredible time and that is the moment that you are working towards. - Priscilla Deo, Owner & Pastry Chef, Folke Restaurant