Yes Shef Celebrates Women Shaping B.C.’s Culinary Scene, Like Chef Chef Tasha Sawyer Of Growing Chefs

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 Tasha Sawyer (she/her). I was born in Toronto, and have also lived in Canmore, AB, but I’ve called Vancouver home for the past 11 years. Ever since I was a little kid, I’ve loved cooking. My mom was my first teacher, and she showed me how to make grilled cheese sandwiches when I was only 7 years old. This began a lifetime obsession with food, wanting to know everything about it; where did the foundational ingredients come from, what can I make with them, and how can I make something better. Seventeen years ago, after doing all sorts of other things, I got my first job as a cook at a local bar and started my professional cooking career. I attended the culinary program at SAIT in Alberta for my Red Seal and cooked at restaurants in both Alberta and BC.

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 excited to be surrounded by other talented chefs! Events like this shed light on the many talents of female chefs in the industry. It’s a chance to connect for both the chefs and students to build a network of like-minded professionals, and gives young chefs a chance to see what’s possible for their own future endeavors. Moments like this, when jobs are uncertain and costs are high, women are uniquely qualified to find a way through with food. Women building their own careers and businesses, and bringing people together is a huge untapped potential, and I’m excited to represent and grow this space.

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?

At one point in my culinary journey, I felt as if I’d stalled and was cooking the same things over and over again. Just about that time, I switched restaurants, and my new chef was instrumental in relighting that creative fire. Not only was I introduced to new and exciting ingredients, but the chef’s suggestions pushed me out of my comfort zone, and her constructive critiques helped to push me to achieve higher levels of consistency and presentation. Now, I try to do the same for anyone I mentor by encouraging and suggesting they try new ingredients, cooking methods, or types of cuisine.

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?

The top 2 qualities needed to excel in F&B are patience and curiosity. It takes practice, practice, practice to get good, and then that much more practice to be awesome. Patience is also required daily to navigate what is a decidedly stressful industry, where not everything goes right the first time. Curiosity drives creativity, both in food and in opening up new sector opportunities. Curiosity is fundamental to growth and learning. This sector doesn’t stand still, there is constant change and innovation. Patience helps to weather changes, and curiosity ensures you’re a part of the change as well.

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

I love cooking whatever is in season! Greens and asparagus in the spring, corn and tomatoes in high summer, squash in the fall, and through the winter. What makes it special is the unparalleled flavor you get from local, seasonal ingredients. There’s just nothing like it.