Yes Shef, Yes Chef! Q&A With Kate Siegel

As Yes Shef returns for its fifth year at the Fairmont Pacific Rim, some of B.C.’s most talented women chefs are set to take centre stage. We caught up with one of this year’s culinary stars to talk mentorship, inspiration, and what she’s serving up at this landmark celebration of women in food and drink. —Noa Nichol

Chef Kate Siegel from Fairmont Pac Rim

What does participating in Yes Shef mean to you personally, and how does it feel to be part of a community celebrating women shaping BC’s culinary scene?

It really means a lot to me! Seeing the women in our industry celebrated and being able to mentor the next generation is very affirming. Seeing so many of the participants year after year is really exciting, and the friendships that grow from that are amazing.

You’re not just showcasing your skills, but also mentoring the next generation through this event. What’s one piece of advice you wish you had received earlier in your culinary journey?

Advocate for yourself. I wish I had known when I was younger that it is okay to speak up for yourself and set boundaries.

The industry has historically been tough for women. What changes are you most proud to see today, and what work do you feel still needs to be done?

I think it’s great that kitchens are starting to look more diverse. Diversity drives good food. However, there is definitely still a pay disparity happening and a lack of women in leadership positions.  I think women supporting other women through events like Yes Shef is important, but also in our day-to-day work is crucial. Be the woman who brings up other women’s names when they aren’t in the room. Speaking positively of others when they aren’t around is so powerful. Also, teaching young women to stand up for themselves and make themselves heard.     

Your cooking often reflects both your personal story and the community around you. How do you express that identity through the dish or flavours you’re bringing to Yes Shef this year?

I was a savory cook before I switched to doing pastry, and I think a lot of that still shows in my desserts. Using squash, candy cap mushrooms, and brown butter in desserts isn’t always expected, but it’s really delicious.

Finally, could you share a meaningful recipe with us—something that holds a special place in your heart, whether it’s a family tradition, a dish from your heritage, or one that represents a turning point in your career?

The White Chocolate Kabocha Squash Crèmeux is a recipe I have adapted in different incarnations over the years, and I keep coming back to it because it’s both satisfying and easy to make. 

White Chocolate Kabocha Squash Cremeux

• 160g    Egg Yolks, fresh
• 40g       Sugar
• 470g     Kabocha squash, cooked and pureed
• 450g     35% Cream
• 210g     Valrhona Iviore white chocolate
• 35g       Lemon juice
• 6g         Gelatin (3 sheets)

1. Soak the gelatin in cold water until soft. Strain and set aside.
2. Bring the squash puree, cream, and sugar to a boil. Pour over the chocolate and blend with a hand blender.
3. Whisk in the egg yolks and the lemon juice. Return to the stove and cook over medium heat while stirring constantly with a spatula until 84 °C.
4. Remove from the heat and add the gelatin.
5. Blend in a bar blender or Vitamix for 3 min. Strain through a fine strainer into glasses or a prebaked tart shell and allow to set in the fridge (at least 4 hours).
6. Serve with cinnamon (or bourbon) spiked whipped cream.