Yes Shef, Yes Chef! Q&A With Marissa Gonzales

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

Chef Marissa Gonzales, Hawksworth

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 a great honour to be invited, and I feel very privileged to be able to mentor the next generation. Not only do I get the chance to showcase a delicious and beautiful dessert to attendees, but I also get to teach and encourage new chefs to follow their passion and dreams.

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?

I’m lucky to have received great advice. At the beginning of my career, I worked with two amazing female chefs, who taught me not to be afraid of my ideas and never to make myself small. Another piece of advice I will never forget (I am a mother): “Marissa, you gave birth you can do ANYTHING”. All of these words are always with me and I try to instill them in my team every day.

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?

I love to see that there are more and more women in leadership roles. I’ve been fortunate to work in a great environment that supports women, but I still hear stories around the industry about differences in salaries, and thoughts on women not being capable of doing certain things because they have kids, etc.

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?

 I love to use locally foraged ingredients, as well infuse a little bit of my Mexican heritage with small touches here and there.

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?

This is my recipe for Cajeta, which is a Mexican caramel made out of goat milk. When I was a child, it was a little bit of a luxury and a special treat. Then, when I became a chef, I researched many recipes until I came out with one that is perfect, and it actually made it to a recipe book!

Cajeta (goat’s milk caramel)

Yield: 1 lt

• 2000 g total (separate into 3 bowls: 1500g, 250 g, and 250 g)
• 332g sugar
• 1ea stick of cinnamon
• ¾ tbsp cornstarch
• ¾ tsp baking soda
• 10g vanilla

1. Combine 1500g of milk with sugar and cinnamon in a pot and bring to a simmer, keep simmering on medium temperature for 30 minutes (use timer).
2. In a separate bowl, combine 250g of milk with cornstarch. When the 30 minutes are up, add the combination to the milk on the stove and simmer for 5 more minutes
3. In another bowl, combine 250g of milk with baking soda. When the 5 minutes are up, slowly add mixture on low heat, whisking once in a while, until a caramel color is achieved.
4. Remove from the heat and remove the cinnamon stick
5. Add vanilla, and let cool down completely

Once cooled, you can enjoy in ice cream, toast, pancakes, churros etc.