Yes Shef, Yes Chef! Q&A With Stephanie Baryluk

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 Stephanie Baryluk, Nihkhah

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?

As an Indigenous Chef, solely working to promote my culture and cuisine its always such an honour being invited to showcase just that. Indigenous Cuisine is very underrepresented. I always appreciate being able to share that introduction to people who may not know or have had a chance to try the food. Growing up with such a community-based environment, it is always nice to find community in the bigger cities, especially celebrating amazing women in the hospitality industry.

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?  

Don’t rush, take the time to learn all steps doesn’t matter how big or small they may seem. Each skill is essential to being a great Chef.

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?

To be in a room full of women leading the hospitality industry is just so inspiring. We are here, we have so many women leading amazing organizations. It should be celebrated.

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 am Teetl’it Gwich’in, my style is very unique and personal. Not only am I showcasing what was passed down to me by my parents and grandparents, but I am also representing my community and other Indigenous Peoples. It’s time we tell our stories and be proud to be Indigenous.

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?

Growing up beside the Peel River, one of our main sources of food is the White Fish. This is a White Fish Empanada with Charred Tomato Salsa that was featured in a magazine. This shows one of my traditional dishes produced in a different way. Our cuisine is adapting, and I am so excited to see all the amazing food other Indigenous Chefs are producing with our wild foods.