Yes Shef, Yes Chef! Q&A With Nikola Janitsova

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

Nikola Janitsova, Chambar

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’s truly a huge honour to be part of Yes Shef this year, especially since it’s my very first time! I’m beyond excited to represent Chambar Restaurant, my workplace and second home for almost 10 years. This opportunity feels like a celebration not only of female chefs but also of the passion and dedication we bring to the kitchen every day. I’m really looking forward to meeting all the other incredible women in the industry and being part of this vibrant, inspiring community.

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?

If I could go back, I’d tell my younger self: don’t be so shy, speak up more, and communicate with others in the kitchen. I used to be very quiet, always keeping my head down and focusing just on the work. But collaboration and sharing ideas are such powerful tools for growth. Being more vocal can open so many doors and deepen your relationships with your team.

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?

Honestly, I’ve noticed a big shift in the kitchen lately. People are more supportive, more aware, and they ask if I need help or offer a hand without hesitation. I’m not sure if it’s because I’m a woman or because I’m getting older, but either way, there’s more respect and teamwork than ever before. That said, we still have work to do in terms of creating equal opportunities and making sure that every voice, regardless of gender, is heard and valued.

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?

Being originally from Slovakia, I carry those flavours and memories with me. When I moved to Canada, I realized how hard it is to find the traditional Slovak foods I grew up with, so I started recreating them myself whenever I missed home. For Yes Shef, I’m presenting a dish that’s very close to my heart: a chilled ling cod salad in a phyllo nest, inspired by a classic Slovak dish called treska. It’s the very first thing I eat when I go back home on vacation. It’s nostalgic, comforting, and a little taste of where I come from, brought into my new culinary world here in BC.

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?

Without a doubt, my favourite dish is beef tripe soup. It’s deeply traditional, rich in flavour, and speaks to my love for slow-cooked comfort food. I’ve always gravitated towards soups, stews, broths, and anything that takes time and care. Slow cooking is key for me; it brings out depth, patience, and love in a dish. Tripe soup, in particular, brings me back to my roots and reminds me why I fell in love with cooking in the first place.

• 1kg yellow onions
• 10 cloves garlic
• 1kg beef recipes
• 3 tb pork lard
• 150 g bacon
• 300 g potatoes
• 2 l beef broth
• 3 tb paprika
• 3 bay leaves
• 1 tb caraway seeds
• 1 tb marjoram
• 2 fresh chilli peppers
• Salt and pepper to taste

1. Caramelize the onions in the pork lard until they turn brown. Process is slow and takes almost an hour
2. Dice bacon and garlic add to the carmelized onions, and cook for a few minutes
3. Stir on all spices except marjoram until everything is combined and add in clean tripes
4. Let rest for a couple of minutes and cover with beef broth, cook until tender
5. Half an hour before the tripes are done ad in diced potatoes. Bonus Hack – cut one potato up finely and add it to the soup to thicken it up without using cornstarch or flour
6. Finish with salt, pepper, freshly grated garlic, and fresh marjoram. The marjoram, rub between your hands to release the natural oils before adding to the soup
7. Serve with fresh bread and a very cold beer