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?
I am Ying Gao, the Executive Chef at Araxi Restaurant & Oyster Bar. I grew up surrounded by amazing food and witnessed the joy it brought to people. Cooking is my way of sharing a part of myself with others. My grandparents, who were amazing chefs in our family, have always been my biggest inspiration.
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?
What excites me about Yes Shef is how it brings women together to create positive energy through food. It’s not about personal fame, but about teamwork and inspiring future chefs. This event opens doors for everyone, regardless of gender, and helps to shape a more inclusive future for the culinary industry.
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?
Having a mentor has been incredibly important in my journey, especially when I first started and didn’t speak any English. One of my head chefs told me, “Cooking is about heart. People will feel it in your food, no matter your English.” That advice stuck with me and reminded me to stay focused on my craft, keep learning, and work harder.
I’ve been fortunate to have mentors who have guided me along the way. Now, I strive to do the same for my team—supporting them and encouraging them to cook with heart and stay dedicated, just as my mentors taught me.
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?
Patience is key. Things don’t always go right the first time, so you’ve got to be willing to try again. I always tell my team, “Don’t say you can’t do it if you haven’t tried. Love what you do and stay focused, even when things get tough.”
Lastly, what is one of your favorite dishes to make, and what makes it special to you?
People always ask me what my favourite dish is, but I don’t have a specific one because I love cooking! If I’m cooking at home for my family, I have a few favourites: I love making braised pork ribs, seafood congee, steamed fish, and stir-fried vegetables. These dishes are comforting and straightforward and remind me of home.
What truly makes each dish special to me is the experience of sharing it with others—whether it’s with family, friends, or my guests.
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