It takes one to know one, and that is certainly the case for Joanna Jagger, President and Founder of WORTH Association, a nonprofit society working to advance equity across the visitor economy. One of her earlier memories of working in a professional kitchen had her sous chef telling her that women weren’t cut out for this kind of job. Having a supervisor say this made the culinary space seem both uninviting and hostile, with glaring misconceptions about what women can handle in a kitchen setting.
In an effort to make the food and beverage scene more inclusive and welcoming to the next generation, Jagger’s nonprofit launched Yes Shef, an unlimited tasting experience all about showing how women are a driving force in the Canadian culinary sector. With premium beverages and industry-shaping dishes made with fresh ingredients, this initiative gathers foodies and culinary professionals in one place, fostering connection and learning opportunities for chefs on the rise.
A celebration of flavour, mentorship, and leadership, Yes Shef has run numerous sold out events in B.C. before it will make its Ontario debut on March 9 at RC Show 2026. The event will feature 20 stations, where chefs like Charlotte Langley and Suman Ali will be accompanied by culinary mentees, crafting delicious dishes that attendees can savour with every bite. By the end of the night, the goal is to not only uplift extraordinary women in hospitality, but forge mentor-mentee connections that extend beyond the event itself.
“In Vancouver, where this event has taken place for five years, those mentorship relationships still continue today,” Jagger says. “Women are finding it’s really nice to have someone they can connect with or call or check in with, and also just somebody that can support them to think bigger about the next steps in their career.”
According to Jagger, about half of postsecondary graduates in hospitality are women. Still, there are a number of women who do not continue the profession long term. Through Yes Shef, she hopes that emerging cooks, brewers, and tastemakers may continue to pursue their aspirations by receiving valuable advice from those who have risen up the ranks and proven that there is space for growth in the field.
To many of the mentees’ surprise, the event will also offer scholarship opportunities that will set them up for success. Providing financial backing and mentorship goes a long way, and Yes Shef has awarded over $57,000 in scholarships for up-and-coming women in culinary since its inception.
To Jagger, Yes Shef is a love letter to her younger self, with her creating the change that she wants to see in a male-dominated industry. “What I experienced 25-30 years ago, working in kitchens still very much exists today. Harassment on the job or toxic work cultures or thinking it’s okay to throw a pan at somebody or swear in the kitchen,” she says. “It’s just not okay and it still continues. I always advise women to find environments that really celebrate feminine leadership styles and where mentorship and support is top of mind.”
The entrepreneur says that her main wish is for women to see themselves as restaurant owners and feel empowered to take their businesses to new heights. She’d also like to see women in the kitchen represented as more than homemakers or home cooks. “I always think that it’s a little bizarre how we feature men and women in food media. I can tell you a lot of the women that are going to be at Yes Shef, are rebels and rock stars, and they deserve that spotlight more than anything.”
With the event running in Mississauga for the first time, the hope is that it might expand to other corners of the GTA next, as well as other parts of the country. Aside from Yes Shef, Jagger’s goal is to further WORTH Association’s networking events and career-boosting programs, fostering community with women in hospitality beyond what she’s been able to do in B.C. over the past few years.
Having the chance to give back to emerging talent has been a rewarding experience for her, and it’s allowed her to feel more excited about a better future for women in food and beverage than what she encountered when entering this space.
“I’ve really enjoyed seeing young women make the choice to find environments where they fit right, not staying in toxic environments, not putting up with toxic cultures. I don’t know if I would have done that when I was young. I put up with a lot, and a lot of my counterparts did. This next generation coming in just doesn’t put up with it,” she says.
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