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
If you could cook one meal for your younger self, what would it be?
I would make the simplest meal imaginable: a cheese omelet with a green salad.
Egg cookery is foundational. There are countless ways to prepare eggs, and each one teaches control – heat, timing, texture, restraint. When you master eggs, you begin to understand the rhythm of a kitchen. The salad would be there to reinforce another lesson: simplicity requires judgment. Choosing the type of greens – bitter, tender, hearty, seasonal and knowing which dressing and how much. Seasoning is critical to both the omelet and the salad and it’s a foundational element of one’s culinary skill set. It’s a humble plate, but it carries many essential lessons.
What dish defines you?
I believe every dish already exists in some form, but what makes it yours is the story and the intention behind it. For me, that dish is the blueberry buttermilk pancakes we’ve been serving for over 30 years at Mildred’s. We began as a fine dining restaurant and today we are one of the busiest brunch restaurants in the city. That evolution taught me that food is less about complexity and more about connection. Pancakes are deeply personal. I’m the oldest of six children, and on Sunday mornings my father would make breakfast so my mother could sleep in. The pancakes came from a box and were unremarkable, a healthy pour of imitation syrup would help but what made them memorable was the ritual. My father would tell us they were so light and fluffy they might float off the plate, and we’d better hold them down with our forks once the syrup hit. That theatre, that gathering – that was the magic. When I watch guests enjoy a stack in our dining room today, I see that same magic. It’s never just a pancake. It’s belonging. The pancakes we make today will also float of the plate – they’re piled high with wild blueberry compote, whipped cream and organic maple syrup from Lanark Country ON.
What’s the soundtrack to your kitchen?
Every era of my 40-plus-year career had its soundtrack.
In the early days, it was George Benson’s Breezin’ – a near-universal restaurant staple before the age of streaming. Then came the Gipsy Kings era, so omnipresent that critics would critiuc the food and the music. There was a soulful stretch with The Commitments, followed by the high-energy phase of the Red Hot Chili Peppers. The music always mirrors the dining room. Edgy room, edgy music. Elegant room, refined soundtrack. Today, if I were cooking on a busy Friday night, I suspect I’d choose something calmer, slower, perhaps Dianne Krall or Betty Carter. Cooking now feels more about intention than adrenaline but I’m on it if you fire up the line and put on the Rolling Stones
What do you cook after a big night?
After an event like Yes Shef!, greeting guests and working alongside young cooks I’ll probably go home and prepare something grounding, like Pasta al Limone, simple olive oil, butter, grated cheese, salty capers, preserved lemon. Honest, deeply satisfying food. My mother is Italian and pasta is my truest comfort. It steadies me after the noise of service. A bowl of pasta, a crisp glass of wine, and a quiet moment of gratitude.
What’s next — and where can people find you?
I hope to continue paving the way for women in hospitality. The industry has evolved tremendously, but there is still important work to do, particularly in leadership and ownership.
You can follow our work at mildreds.ca, on Instagram at Mildred’s Temple Kitchen, and on LinkedIn.
But the best place to find me is in the restaurant. I’m never too far from my kitchen.
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