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?
My name is Tia Kambas, and I began my culinary journey in 2004 when I joined Chambar as a dishwasher. Under the mentorship of Chef Nico Schuermans, I quickly moved up the ranks in the kitchen, developing a deep passion for the craft. After gaining valuable experience, I expanded my horizons at notable establishments like The Sooke Harbour House, working under the late Chef Edward Tuson, and Market by Jean-Georges.
In 2014, I returned to Chambar as Executive Chef, where I focused on the operational side of the business. After stepping away to start a family, I co-founded an independent consulting firm, which allowed me to develop expertise in client relations and business operations. Today, I’m proud to serve as Chambar’s Director of Operations, bringing a blend of culinary and business experience to the role.
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?
Being a part of Yes Shef is incredibly exciting because it represents a powerful opportunity to celebrate and uplift women in the culinary industry. What excites me most is the platform it provides for women to showcase their talent, creativity, and leadership in an industry that has historically been male-dominated. It fosters a sense of community and mentorship, where female chefs can share their experiences, learn from each other, and inspire the next generation of women to pursue culinary careers with confidence.
Events like Yes Shef have the potential to reshape the future of women in the culinary world by increasing visibility and representation. By highlighting the achievements of women in the industry, these events challenge stereotypes and open doors for more inclusive opportunities. As more women gain recognition and support through platforms like Yes Shef, the industry becomes more equitable, paving the way for future generations of female chefs to lead with innovation and excellence.
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?
A pivotal mentorship experience in my culinary journey was when I was 17 and Chef Nico Schuermans gave me the opportunity to be his apprentice when Chambar first opened. This was a turning point for me as I had no real direction in life at the time. Nico didn’t just teach me how to cook—he gave me a sense of purpose and direction when I needed it most. His belief in my potential allowed me to channel my energy into the kitchen, and his guidance helped me develop both my skills and confidence. He emphasized discipline, creativity, and perseverance, all of which have shaped who I am as a person today.
In return, I aim to pass that same mentorship on to others by offering opportunities to those who may be struggling or unsure of their path, just as Nico did for me. I believe in giving people the chance to grow and guiding them through challenges, showing them that the kitchen can be a space of growth, transformation, and endless possibility.
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?
In my opinion, the most important quality for someone aspiring to excel in the food and beverage industry is resilience. The culinary world is fast-paced, demanding, and often unpredictable, requiring not just technical skill but also the ability to bounce back from challenges, adapt to constant change, and maintain passion even under pressure.
In our kitchen, I foster resilience by encouraging a culture of learning and growth. Mistakes are treated as learning opportunities rather than failures. We emphasize the importance of staying focused, working through obstacles, and continuously pushing creative boundaries. By providing support, constructive feedback, and the space for individuals to take risks, I help cultivate the mental toughness and adaptability that are essential to thrive in this industry.
Lastly, what is one of your favorite dishes to make, and what makes it special to you?
One of my favorite dishes to make is Yemista, stuffed vegetables like tomatoes or peppers filled with rice, herbs, and sometimes ground meat. It’s a dish that holds a special place in my heart because it reminds me of my childhood. The aromas and flavors of fresh herbs, olive oil, and slow-cooked vegetables bring back memories of family gatherings and meals shared around the table. Yemista is not just a comforting and wholesome dish, but also a connection to my roots and a way to carry on the flavors and traditions I grew up with.
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