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?
If I could cook a meal for my younger self on the first day of culinary school, it would probably be something very simple – maybe a bowl of handmade noodles with a comforting broth and a small dessert at the end.
When I first started, I thought cooking had to be perfect and impressive all the time. Now I’ve learned that some of the most meaningful food is often the most humble. I’d want to remind that younger version of me that it’s okay to learn slowly, make mistakes, and enjoy the process, because those long days in the kitchen eventually become the moments that shape you as a cook.
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?
One dessert that feels very personal to me is something inspired by flavours from my childhood in Korea. Growing up, desserts weren’t always too sweet, but they carried a sense of comfort and nostalgia. Those memories are part of what made me fall in love with pastry in the first place.
As a pastry cook now, I enjoy translating those familiar flavors into classical pastry techniques. It’s always special when someone tastes a dessert and it feels both new and strangely familiar at the same time.
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?
In a busy kitchen, energy is everything. We usually end up playing a mix of upbeat pop or throwback songs that everyone somehow knows the lyrics to.
There’s something funny about a kitchen full of chefs moving at full speed while someone is quietly singing along in the background. It keeps the mood light, even when the tickets keep coming.
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?
Honestly, instant noodles.
After spending an entire day carefully plating desserts and working with delicate ingredients, the last thing I want when I get home is anything complicated. Sometimes I’ll add an egg on top if I’m feeling a little ambitious.
It’s simple, warm, and exactly the kind of food I want after a long night in the kitchen.
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?
The best place to follow my journey is on Instagram, where I share moments from the kitchen and new pastry creations at @miy.oungyoo and @i.mia0_.
Pastry is a craft that constantly evolves, and I enjoy sharing that process as I continue learning and growing in this industry!
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March 6th, 2026 at 1:44 am
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