Yes Shef, Yes Shef! Q&A With Laurel Prentice

As Yes Shef, the celebrated culinary event spotlighting women in the food and beverage industry, gets set to make its Ontario debut on Monday, March 9, 2026 at RC Show 2026, taking place at The International Centre in Mississauga, some of Canada’s most talented women chefs are prepping 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

Since Yes Shef! is all about pairing established pros with the next generation of talent, if you could go back in time and cook one meal for your younger self on your first day of culinary school, what would it be?

I would cook her a perfectly seared chicken breast — golden, crisp skin, cooked with intention — served over homemade pasta with a velvety beurre blanc. It’s technical without being flashy. It demands patience, control, and confidence. On my first day of culinary school, I felt like I had to prove everything. That dish would remind her that true skill isn’t loud — it’s disciplined. Master the sear. Emulsify the sauce properly. Perfectly cooked al dente noodles. Excellence is built in the fundamentals.

Of all the signature dishes you’ve created throughout your career, which one holds the most personal story for you, and where can our readers find the recipe (or a table to taste it) right now

The dish that holds the most personal meaning for me was my take on a red Thai curry — simple, but layered and full of flavour. It was the first dish I ever fully developed that made it onto menus nationwide. Seeing something I created travel across the country was a defining moment. It validated my voice as a chef. Unfortunately, as this was many years ago, it’s no longer available in restaurants. But I still cook it for friends and family — and every time I do, it reminds me of the moment I realized I could create something that resonated far beyond my own kitchen.

What is the one song or album that is guaranteed to be playing in your kitchen to get the team hyped during a busy Friday night service?

I don’t have a specific song or album — but I love playing jazz when I cook. Jazz helps me focus. I love the way a sizzling pan sounds against the background music. The melody carries the energy and flow of a smoothly executing kitchen — no chaos, just cooking. To me, a great service should feel rhythmic. Controlled. Intentional. Like good jazz — structured, but fluid.

After a long night of hosting tasting stations and mentoring students, what is your ultimate, “no-judgment” comfort food that you crave the second you get home?

A simple fresh pasta with a butter pan sauce, Parmigiano Reggiano, and a handful of fresh herbs. I’m a total carbaholic. No pressure. No plating. Just comfort in its purest form.

You are doing incredible work for women in the hospitality industry—where can our readers follow your journey and keep up with your latest culinary adventures online?

Oddly enough, and unlike most, I’m not an avid poster and I don’t have a huge online presence. It’s something I plan to work on in the future. Food is very personal to me. While a picture may say a thousand words, I’ve always preferred being part of the conversation — in the kitchen, at the table, mentoring in real time. That said, I’m proud to be part of an incredible team with Moxies, and we share a lot of exciting content across all social media platforms. You can follow along there to see the work we’re doing and the culture we’re building.