Yes Shef, Yes Shef! Q&A With Trudy Metcalfe

As Yes Shef, the celebrated culinary event spotlighting women in the food and beverage industry, gets set to make its Ontario debut on Monday, March 9, 2026 at RC Show 2026, taking place at The International Centre in Mississauga, some of Canada’s most talented women chefs are prepping 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

Since Yes Shef! is all about pairing established pros with the next generation of talent, if you could go back in time and cook one meal for your younger self on your first day of culinary school, what would it be? 

I would have to make tartare. I am Inuk and have always enjoyed our country food, foods from the Arctic – caribou, Arctic char, musk ox, whale and polar bear are some of my favourites. Much of it is served frozen and raw. Although I always enjoy all our meat, just dipped in a bit of soya sauce, or with a dash of salt, I love elevating it a bit and one of the ways to do that is making tartare. I’ve only made tartare with caribou or Arctic char. I can still enjoy the freshness and cleanliness of it being uncooked, by choosing some simple ingredients that pair up nicely without covering up the flavour of the caribou or Arctic char. It’s quick to put a tartare together and a great snack. If I make enough, it can be a meal for me. Or I can have a char tartar as a starter and then a caribou tartare as my main course. Having never gone to culinary school, I am unsure if it would pass as a “cooked” meal. 

Of all the signature dishes you’ve created throughout your career, which one holds the most personal story for you, and where can our readers find the recipe (or a table to taste it) right now?

My dishes are almost always made with country food, so rarely will they be found in a restaurant and all my signature dishes have personal stories attached to them. Some planned, others accidental. One that stands out…I’d have to go with Arctic char ceviche. I was in Costa Rica with my husband a few years ago. We were out and stopped in an ocean side restaurant for lunch. A fisherman was delivering his fresh catch, and I asked the server what was going to be made with the red snapper being delivered. The server responded, “Ceviche”. I had never had ceviche but just knew I’d like it – raw fish, yum. I remember taking the first bite and not wanting the taste to leave my mouth. It was one of the most delicious things I have ever tasted. I remember saying to my husband that I was going to make it one day, but with Arctic char. I eventually did, for an event in Ottawa, like the Yes Shef event. My first time making the Arctic char ceviche was for 400 people. I never even made a test sample. I just knew it would be delicious. I prepared all my ingredients and put it together and went with it on location. It was as delicious as I had expected. 

What is the one song or album that is guaranteed to be playing in your kitchen to get the team hyped during a busy Friday night service?  

Long John Baldry – Don’t Try to Lay No Boogie – Woogie on The King of Rock & Roll” to start then switch over to Tracy Chapman albums – starting with her first and working through all her albums. After thirty years of listening to her, I still choose her music over and over and never get tired of it. 

After a long night of hosting tasting stations and mentoring students, what is your ultimate, “no-judgment” comfort food that you crave the second you get home? 

My ultimate no-judgement comfort food is more a snack – a Kit Kat bar and salt and vinegar chips – I love the sweet and salty combo with a little acidity on the side. Don’t knock it ‘till you try it.

You are doing incredible work for women in the hospitality industry—where can our readers follow your journey and keep up with your latest culinary adventures online? 

I have never been a full- time chef as a career. I happen to enjoy cooking and take comfort in being in a kitchen. I never want to lose that and have never wanted it to be a job. I am also somewhat exclusive with the ingredients I cook with and events I choose to be a part of. I will only work events that call to my heart or are in some way connected to Inuit cultural promotion and education about, or for, Indigenous peoples. I have been fortunate to be involved in some pretty exciting events with some amazing chefs. Some days I still can’t believe I am on stage with them. I come from a remote community in the Arctic and there are more people at some events than in my home community. I am not much for self-promotion and am even less of a social media person. I admire seeing people’s “stories” on their timelines and am in awe. Me, I hardly even remember to take pictures of events I do, let alone post. When I do remember, I usually have to “steal” snippets of other people’s posts, to make one of my own. I am on Facebook (Trudy Metcalfe-Coe) and Instagram (@trudymetcalfe1965) – usually sharing what others post about events they have been at where I’ve catered or have been a part of in some way.