Yes Shef, Yes Chef! Q&A With Tanya Muller

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

Tanya Muller, Le Gateau Bakeshop

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?

Being part of Yes Shef feels really special to me. It is a unique opportunity to connect with other women who are making their mark in the culinary world and to celebrate the diversity and creativity happening in BC’s food scene. I love that it is about lifting each other up and creating space where women’s voices and talents are recognized and celebrated.

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 wish someone had told me earlier that it is okay to create your own path instead of following the traditional one. For a long time, I was making recipes and designing cakes that focused on what I thought others wanted. It took me years to realize that the work that feels the most authentic comes from creating recipes and cake designs that I truly love and that express who I am. In this industry, there can be pressure to aim for a certain type of success, but there are so many ways to build a career in food. Trusting your instincts and remembering why you love what you do is just as important as mastering technique.

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 am proud to see more women stepping into leadership roles and being recognized for their creativity and business skills. There is more visibility now, which is inspiring for younger chefs coming up. However, there is still work to be done around pay equity, work-life balance, and making the industry more sustainable so that women can thrive without burning out.

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?


For me, baking has always been about connection to my family, my heritage, and the people I am baking for. The flavours I choose usually have a personal tie or a memory attached to them, and I try to bring that warmth into everything I make. It is my way of sharing a piece of my story while also creating something that feels familiar and comforting for others.

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?

The recipe I would love to share is the Concorde Cake. It is a French dessert made with layers of chocolate meringue and chocolate mousse. I first made it in pastry school and was immediately drawn to its history. It was created for Air France as a tribute to the inaugural flight of the Concorde aircraft, which felt very personal to me because of Dad’s French heritage, and he worked in the airline industry and loved travel. Both of my parents encouraged my love for pastry, and this recipe feels like a nod to them, my heritage, and the start of my pastry journey.

Concorde Cake

CHOCOLATE MOUSSE INGREDIENTS

• 10 ounces semisweet chocolate, finely chopped
• 5 tablespoons unsalted butter, cut into small pieces
• 1/2 cup plus 3 tablespoons sugar
• 1/4 cup water
• 2 large egg whites
• 1/2 vanilla bean, split lengthwise and seeds scraped 2 cups heavy cream, chilled

CHOCOLATE MERINGUE INGREDIENTS

• 2 cups confectioners’ sugar, plus more for dusting 1 cup unsweetened cocoa powder
• 9 large egg whites
• 1 1/3 cups granulated sugar

CHOCOLATE MOUSSE DIRECTIONS:

1. In a heatproof medium bowl set over a pot of simmering water, melt the chocolate with the butter, stirring occasionally, until smooth. Remove from the heat and keep warm.
2. In a small saucepan, combine the sugar and water and boil over moderately high heat, without stirring, until the sugar syrup reaches 240° on a candy thermometer, about 7 minutes.

3. Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until soft peaks form, about 3 minutes.

4. Gradually pour the hot syrup into the egg whites in a steady stream and beat at medium-high speed until the whites are stiff and glossy, about 5 minutes. Using a large rubber spatula, fold in the melted chocolate until no streaks of white remain. Scrape the chocolate mixture into a large bowl. Wash and dry the mixing bowl and whisk.

5. In the stand mixer fitted with the whisk, scrape the vanilla bean seeds into the heavy cream. Beat the cream at medium speed until firm. Using a rubber spatula, fold the whipped cream into the chocolate mixture until no streaks remain. Cover the mousse with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

CHOCOLATE MERINGUE INSTRUCTIONS

1. Meanwhile, in a medium bowl, sift the 2 cups of confectioners’ sugar with the cocoa powder. Line 4 rimmed baking sheets with parchment paper. Trace an 8-inch circle on 2 of the sheets.

2. In the stand mixer fitted with the whisk, beat the egg whites at low speed until foamy. Increase the speed to medium-high and beat until soft peaks form. Beat in the granulated sugar 3 tablespoons at a time, beating well after each addition. Once all of the sugar has been added, beat the whites until stiff and glossy, about 3 minutes longer. Transfer the meringue to a large bowl and, using a large rubber spatula, gradually fold in the cocoa powder and confectioners’ sugar until just a few streaks remain.

3. Scrape the meringue into a piping bag fitted with a 1/2-inch tip. Pipe the meringue into the traced circles in a spiral, beginning at the center; there should be no space between the spirals. On the other 2 prepared sheets, pipe the remaining meringue in long sticks, leaving about 1 inch between them. Let the meringue rounds and sticks stand at room temperature for 30 minutes.

4. Preheat the oven to 350°. Bake the meringue rounds for about 25 minutes, until they are firm and can be lifted off the parchment with an offset spatula. Transfer to racks to cool completely.

5. Bake the meringue sticks for 12 to 14 minutes, until firm enough to be lifted off the parchment. Cut them into 6-inch lengths and transfer to a rack to cool completely. Using a sharp knife, cut the sticks into 1 1/2- to 2-inch lengths.

CAKE ASSEMBLY:

1. Transfer a meringue round to a cake stand or platter. Spoon half of the chilled chocolate mousse onto the meringue and spread it in an even layer with a large offset spatula. Cover with the second meringue round and spread the remaining mousse on top, mounding it slightly in the center. Cover the cake entirely with the meringue sticks. Refrigerate until the mousse is firm, at least 6 hours or overnight. Dust the cake with confectioners’ sugar just before serving.