Yes Shef Celebrates Women Shaping B.C.’s Culinary Scene, Like Chef Nutcha Phanthoupheng Of Baan Lao Fine Thai Cuisine

One of British Columbia’s most anticipated culinary events is back! Yes Shef returns on November 6 at 5:30 p.m. at the prestigious Fairmont Pacific Rim, hosted by WORTH Association. This exclusive evening celebrates the incredible contributions of women in the food and beverage industry, with top chefs from across the province showcasing their talents through over 20 tasting stations. Founder of WORTH, Joanna Jagger, says, “Yes Shef is a vibrant celebration of the extraordinary women shaping our hospitality community.” We chatted with several of the chefs to learn more. —Noa Nichol

Can you tell us your name and a little bit about yourself, including your culinary background and what inspired you to become a chef?

My name is Nutcha Phanthoupheng. Growing up, I spent a lot of time cooking with my mother, where we relied on our own resources—growing rice and catching fish or meat—since we didn’t have refrigeration. Everything was made from scratch, which instilled in me a deep appreciation for natural ingredients. As I pursued a career as a nurse, I found myself missing cooking, particularly while caring for cancer patients. This experience taught me the crucial role food plays in health; I began to see it as a form of medicine. Transitioning into cancer research reinforced my belief that proactive care through nutrition is essential. Driven by this realization, I decided to return to cooking, so I went back to Thailand for a year to study intensely, dedicating myself to learning the best practices—from sourcing high-quality ingredients and techniques to presenting meals beautifully. My goal is to create healthy, nourishing food that supports wellness rather than contributes to illness. I want to inspire others to embrace food as a vital part of their health journey, fostering a deeper connection with what they eat.

What excites you most about being a part of Yes Shef, and how do you see events like this impacting the future of women in the culinary industry?

I’m thrilled to be a part of Yes Shef because it represents a powerful movement towards empowering women in the culinary industry. What excites me the most is the opportunity to connect with talented female chefs, home and culinary enthusiasts who are all passionate about their craft. This initiative not only highlights the incredible skills and creativity of women in the kitchen but also creates a supportive community where we can share knowledge, inspire one another, and uplift each other’s journeys. Events like Yes Shef have a profound impact on the future of women in the culinary industry. They provide a platform to showcase female talent and challenge the traditional narratives that have often sidelined women in this field. By promoting visibility and fostering collaboration, we can inspire the next generation of female chefs to pursue their dreams, knowing they have a supportive network behind them.

Mentorship is a key theme of Yes Shef. Can you share a memorable experience where a mentor helped shape your culinary journey, and how do you pass that mentorship on to others?

Mentorship is indeed a key theme in my culinary journey, and I’ve been fortunate to learn from a diverse array of talented chefs, each imparting their specialized knowledge and unique perspectives. For example, one of my mentors taught me the intricacies of working with herbs—how to grow them, the optimal times to harvest, and how to truly bring out their flavours in my dishes. This knowledge has not only enhanced my cooking but has also instilled in me a deep appreciation for fresh ingredients and their impact on a dish. Another memorable experience came from a different mentor who showed me a unique method of butchering a pig. This hands-on training was invaluable, as it opened my eyes to the craftsmanship involved in butchery and the importance of utilizing every part of the animal. A particularly influential figure in my journey has been chef Chumpol Janprai, a Michelin-starred chef and Iron Chef of Thailand. His passion for authentic Thai cuisine and mastery of flavours has been a significant inspiration. In passing on the mentorship I received, I strive to share these diverse lessons with others. I actively mentor aspiring chefs by providing them with hands-on experiences, encouraging them to explore their creativity, and emphasizing the importance of sourcing the best ingredients. I believe that by fostering a culture of sharing knowledge and skills, we can all elevate our culinary practices together.

In your opinion, what’s the most important quality for someone aspiring to excel in the food and beverage industry, and how do you foster that in your kitchen?

I believe the most important quality for someone aspiring to be successful in the kitchen is having a clear goal and staying laser-focused on it. In my kitchen, I foster this quality by creating an environment where dreams and aspirations are not just acknowledged but celebrated. I encourage my team to articulate their individual and collective goals. This creates an environment of trust and vulnerability and is crucial for growth and success. None of us have all the answers, and that’s a natural part of the journey. I promote a culture where asking for help is seen as a strength rather than a weakness. When team members feel comfortable sharing their challenges and seeking support, we cultivate a collaborative spirit that leads to innovative solutions and shared success.

Lastly, what is one of your favorite dishes to make, and what makes it special to you?

One of my favorite dishes to make is Pad Thai, and it holds a special place in my heart for several reasons. When made from scratch, Pad Thai is a complex and intricate dish that showcases the beauty of culinary techniques and flavours. The process begins with creating the sauce, which alone can take up to four hours. This time is essential for developing the perfect balance of flavours. The tamarind needs to be squeezed just right to achieve that ideal level of sourness, while the palm sugar adds a subtle sweetness. Another key aspect of making a great Pad Thai is the chili – I use fresh ones, which requires carefully deseeding them and soaking them in water. Only the skin is used, which adds a vibrant colour and a unique taste to the dish. The presentation is equally important, and one of the hallmarks of a refined Pad Thai is the egg net. Achieving this delicate net requires precision and practice, as each line is an individual string of egg. It not only adds visual appeal but also enhances the overall texture of the dish. Making this dish is a labour of love that reflects my passion for cooking and the importance of attention to detail. The satisfaction of creating such a flavorful and beautiful dish from scratch is truly rewarding, and it connects me to the rich culinary traditions of Thai cuisine.