For chef Ying Ying Gao, hospitality has always been a part of her life. Born into a family of restaurateurs in Beijing, she developed a passion for cooking early on. “I love cooking because I like to share with people,” she says. “Cooking brings people together, whether they are family, friends, or even strangers.”
In 2010, at the age of 20, Gao moved to Canada, where she trained in French cuisine at Le Cordon Bleu Ottawa Culinary Arts Institute before working in various restaurants. She later settled in Vancouver, gaining experience at Blue Water Cafe, Elisa, and CinCin before becoming executive chef at Araxi Restaurant + Oyster Bar in Whistler in the summer of 2024.
Despite leading a kitchen of 20 cooks—only two of whom are women—Gao emphasizes professionalism over gender. “I never treated my team differently, and they never treated me as a female chef. But I do think women bring balance, better communication, and patience to the kitchen.”
In autumn 2024, Gao participated in Yes Shef, an event organized by the Worth Association (Women of Recreation, Tourism, and Hospitality) to showcase female chefs. Held at the Fairmont Pacific Rim in Vancouver, the fundraiser featured dishes like geoduck ceviche, sweet potato Mont Blanc, and smoked gravlax salmon—the dish Gao and her team prepared for over 500 guests.
The event fostered a collaborative atmosphere where chefs supported one another. “There’s no ego in the room,” says Joanna Jagger, founder of Worth Association. “It’s about mentorship, networking, and helping each other grow.”
Jagger’s own journey in hospitality began in high school, leading to roles in restaurant kitchens, as a server, bartender, and later in management. Like many women in the industry, she faced discrimination and harassment, recalling how a sous chef once told her she was ‘pretty good for a girl.’
Determined to create change, Jagger pursued a master’s degree in leadership and founded Worth Association in 2018 to support women in hospitality. She noticed a gap in representation: while 50% of culinary school students are women, few make it to executive chef or senior leadership roles.
To address this, Worth partners with the Pacific Institute of Culinary Arts, pairing female students with mentors for Yes Shef. These relationships extend beyond the event, providing support throughout their careers.
Since its founding, Worth has grown to over 10,000 members, issued C$20,000 in scholarships, and helped 225 women through its leadership academy. The organization also advocates for better workplace policies and raises awareness about female chefs.
For Gao, personal growth remains her focus. “The most important thing is to never give up,” she advises aspiring chefs. “We all make mistakes. Keep learning, keep trying.”
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