Real Talk With Chef Barbara Gregoire
You may have seen the recent Business in Vancouver article highlighting 12 predominantly white men as the top restaurateurs and chefs in the city. The article left us shaking our heads in disbelief and eager to profile a female chef paving the way for others.
WORTH’s Director of Operations, Kendall Clancy recently connected with Barbara Gregoire, Sous Chef for Fairmont Waterfront. With 25 years of experience under her belt, Barbara has a lot to share on following your passions and battling barriers. Read more on why now is the time for the female workforce to “show up and show off.”
Why did you decide to become a chef?
I have always loved cooking, and I could not imagine doing anything else. I was only 15 years old when I decided to make this my career. I enrolled in a Culinary Arts Internship and soon got a job at a small catering company. I have loved it from the first day and I couldn’t wait until the next day. There is something special that happens in kitchens that is so addictive. The perpetual learning, the comradery, the challenge of achieving perfection, the race against the clock, and the constant gratification from people are all things I love about my career. Today, 25 years later I still can’t wait to get to work.
What other positions have you held in the industry?
Other than a chef and cook I have also been a host and a server.
Can you share some of the accomplishments from your career that you're most proud of?
Ha, my accomplishments feel small but are meaningful to me. Yes, I have cooked for thousands, won competitions, but nothing comes close to how good I feel every night when I go home and know that I have been part of someone’s special moment. I absolutely love what I do and having done it for almost 25 years that I would say feels like accomplishment.
Do you have a mentor? Why would you say it’s important to have a mentor in our industry?
I have lots of people that I look up to and learn from, I read a lot and draw inspiration from people from all paths and industries. I love learning.
What advice would you give to female chefs that are considering leaving the industry right now?
Now? Now it’s the time to get ahead, the industry has given all of us a clean slate and there have never been as many opportunities for innovation, ingenuity, and empowerment than there are right now. Women are naturally collaborative, caring, and creative and in fact better at their job than what is required or asked of them. This is the time to show up and show off. The future is very exciting, and I look forward to having more talented chefs joining me.
What do you think is needed to move the dial for women in hospitality to push for parity in restaurant leadership roles?
I wish I knew; I can only tell you what I have observed and learned from my career.
I feel as though most women tend to be tough on themselves; we wait to be overly ready to ask for the next step, when nobody is ever ready for their next step. We feel that we are not ready and end up not applying for the position. This has happened to me, and now I know that is just a feeling and we need to learn to get over it.
Everyone has unique talents. It is these talents; the ones that are so rare and impossible to replicate that are also the most valuable. We must have the courage to show off and be the best versions of ourselves even if we don’t fit the mold right now. This makes us indispensable. Envision the best leader you could ever be and bring it to life, no strings attached.
Outside of work, what are your favorite female-owned or operated restaurants to check out in Vancouver?
Livia Sweets on Commercial Drive. I love carbs!
Fall is here, any go-to recipes for our readers?
I absolutely love cooking lentils! This is a recipe that we are currently serving in Arc at Fairmont Waterfront and anyone can make at home. Lentils are yummy even when just cooked in water and salt. The smoke is optional.
About Chef Barbara Gregoire
Barbara Gregoire is a hospitality professional and Chef driven by the yummy sounds one makes while enjoying exceptionally good food. She is a mother of two, a wife, and has been working as a Sous Chef at the Fairmont Waterfront hotel for more than 19 years. When not in a kitchen (work or home) she loves gardening, music and reading.