In a Q&A series, we dive into the culinary journey, the inspiration, and the values that fuel our chef's creativity in the kitchen.
To celebrate International Women’s Day, we spoke with Amanda Réhel, Sous Chef of Residence Dining at Feast in Totem Place. In a Q&A, Chef Amanda shares the journey she took to become a chef, her passion for local food, and her advice for other women entering the food industry.
Bonnie: To start with, what was your first official chef or kitchen job?
Amanda: I started my culinary career like most chefs; as a dishwasher. At age 14 I started washing dishes at a local steakhouse where my friend's grandfather was the chef. After a few weeks of letting him know my goal was to one day be a chef, he started me on prep and showed me the proper way to hold and use a knife. Soon I was on the line after a cook called in sick and we were unusually busy. After that day I was no longer the dishwasher, but a line cook. I worked my way up through the ranks until the day I started running my own kitchen. Being a chef was always my goal and I have never worked outside of the kitchen.
Bonnie: Who or what has influenced your food?
Amanda: Growing up in my family, food was always at the heart of all gatherings; food is communal and brings people together. The idea of creating and sharing in food culture and experiences was something that drew me to hospitality. My mother is a phenomenal cook and always let me into the kitchen to help her cook. This was my earliest influence but many have contributed and enhanced my love for food throughout my culinary journey.
Bonnie: Do you have advice for women entering the food industry?
So much to say here; being a female in a male-dominated industry has for sure been challenging in my 30 years of working in kitchens. The best advice I can give the upcoming generation is: Instead of seeing yourself as a female chef in the kitchen, you have to see yourself as a chef. That way, you always come across as an equal. And always take credit for YOUR work.
One chef I look up to highly is Dominique Cren. She is one of few Michelin starred chefs and she once said “there are no female or male chefs, only chefs”. This is something I have always reflected upon in my career. This is how we survive: by rising above with perseverance in the face of much adversity. If it is your passion you will always find a way to persevere.
Bonnie: What's your favourite meal to prepare for friends and family?
Amanda: Love a good Sunday roast type of meal: Cassoulet, paella, anything braised low and slow. I also spent many years as a BBQ pit master honing my skills, so low and slow is near and dear to my style of home cooking.
Bonnie: What’s one condiment that is always in your pantry?
Amanda: Sambal olek and mayo. Sambal is one of the greatest ways to add a big pop of flavour to most dishes—and mayo is practically French ketchup; I can’t live without it!
Bonnie: Lastly, what UBC Food Services value resonates with you the most—and why?
Amanda: Buying and using Local foods and UBC Farm to Fork. Using local product at home and at work are principles that have resonated with me for a long time and are part of the reason I love working at UBC. It is always amazing when your work and your personal moral compass align.
