The Girl in The Back

Reflecting on International Women's Day 2026

I'm not sure when it happened that women became known as the minority in the kitchen, but we have all heard it for years. Maybe because it's a physical job or it could be because women were not allowed to have a job and get a salary when cooking became a profession. Whether it's this reason or that reason, it has been challenging for women to find representation in successful kitchens and get the recognition of others over the years.

This International Women's Day, I had the pleasure of leading an interactive question period at a conference about the toughest questions women still have to ask in the workplace. As I walked on stage in the one proper suit I own, I thought of myself as a little, young chef in the kitchen starting out. After being in an industry dominated by males my entire working career, I thought maybe we are finally starting to turn a corner and really getting women out there and representing for them.

As a young person I loved playing sports, making art and playing music. When I found something I was good at, I focused and got really good at it. I wasn't overly competitive, but I did find some satisfaction in getting immediate recognition when I did something. I also loved playing on a winning team with other girls who were the same level of skill.

During our meeting this years we spoke about women supporting other women and taking the competitive edge out of working with other women. I thought to myself about the times when there were other women in my workplace or class and I thought about sizing myself up against them and thinking in my head that I was definitely better than her. Now did this come from my competitive nature or did this come from the male dominated energy around me? We were encouraged to become better, faster and stronger to get ahead in our industry.

In cooking school, I rarely saw another woman teaching in the savoury kitchen. Most were isolated into the bake shop, in the basement. Some chefs would look at the girls in the class and right them off for wearing too much makeup or having their hair dyed. Having this type of idea that there weren't that many females that were going to succeed in the kitchen was already put into our heads in school.

In my career, I have only worked under 2 women. They were both very different characters and I think their environment created a different way they would interact with other women on their teams. One was more nurturing and patient, while the other was outspoken and strict. One had children, while the other was younger and engaged to be married.

The more strict one was raised in a the kitchen of her father, who himself was had a very big personality, so she was probably treated like one of the boys. When she would be stubborn with me, I now think that was just her way of pushing another woman in the kitchen to be as good as the boys and become better. I felt like I had to prove myself every day with her as a young chef, but by the end of my work term she finally wished me well.

As I look at myself as a leader now, I try to steer away from her style and more onto the understanding and fare side. I'm not not a push over, but I am empathetic to others.

It's hard for women in the intense environment we work in every day, so why make it harder on others and yourself by being tough and scary. I have never responded well to chefs who yell, so I don't usually get to that point.

On Thursday I got to collaborate with another female chef who I work with and create a menu for an all women event. We channeled flavours of other women and cooked dishes from the art. During the planning and executing of the event I had all sorts of help from my male workplace partners and they were so supportive. It's so refreshing to work with males who want women to succeed and see them grow. This is especially true in light of the most recent news of another famous male chef abusing and treating staff members like animals.

This year I wrapped up my Women's Weekend with an event called Yes Shef, which is an fundraising event. Each chef is paired with an up and coming female culinary student, which creates a working opportunity and representation for the younger generation of up and coming talent. It was created in Vancouver and has now moved on to the East Coast. I had never been to an event where all the stalls were featuring women and representing so much diversity.

I've always thought of myself as one of the only girls in the back. Getting out there this year and connecting with other women in our industry like I never have has been so cool. I realize there are so many of us out there, but just need a stage to get noticed. I hope this goes on for years and the next girls after us can smile and be proud to be Femals Chefs.