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International Women’s Day is more than a date on the calendar; it is a moment to recognize the grit, creativity, and community-building power of the women who feed our city. In an industry historically defined by masculine tropes, Vancouver’s female chefs, restaurateurs, and culinary innovators are rewriting the recipe for success—prioritizing sustainability, mentorship, and the preservation of diverse cultural legacies.

This week, we are pulling up a chair with the trailblazers who have turned Vancouver into one of the world’s most exciting food destinations. From the executive chefs leading high-pressure kitchens to the visionary artisans behind our favorite local brands, these women share their raw truths on entrepreneurship, the importance of “seat-at-the-table” advocacy, and the flavors that remind them of home. Join us for a series of intimate conversations that celebrate the hands that cook, lead, and inspire. —Noa Nichol

Calia Pacle, Pastry Chef, Selene Aegean Bistro

The “Gold Medal” Standard: You were a Canada Skills Baking Champion before you even graduated high school. How did that early taste of competitive success prepare you for the high-pressure environment of a top-tier pastry kitchen like Selene?

Being able to compete at just 16 years old taught me many skills for what I do now as a Pastry Chef. In a competitive setting you have to be organized, learn to have great time management and prepare for the unexpected. I practiced hours on end to be able to perfect my craft yet also the mental part of this trade. Competing taught me to be disciplined yet patient and learning all of this at a young age has shaped me into the Pastry Chef I am today.

Ancestral Inspiration: You’ve mentioned that baking is “in your blood” thanks to your grandparents’ bakery in the Philippines. How do those family roots influence the modern Aegean flavours you create today?

When I create a dessert, I not only do my research but also add my own “flare” to it, to make it original. My family roots have influenced me by using comfort with fresh ideas. I love using ingredients that aren’t usually for desserts such as my Amygdalota Ice cream Sandwich. I created a sweet and savoury ice cream using honey and tahini. And in all honesty, it’s one of my favorite desserts right now. Using unexpected ingredients with a side of comfort is what helps me create today.

Giving Back to Youth: During your early wins, you expressed a desire to help other young bakers. How are you using your platform now to “Give to Gain” by inspiring other young women to pursue the pastry arts?

As a women in this industry, I have to do my best to set an example for the younger generation who aspire to be a chef one day. I’m not as active as I’d like to be on social media but hope I can do more in the future since social media is a part of our lives now. But with that being said, I have gone back to my high school, where it all started for me, taught a class. I was able to give students tips, guidance, and words of encouragement. I will also be judging later this year for the competition that sparked my ambition in this industry.

Slowly, but surely, I’ll be able to encourage more young people to be a part of this amazing craft.

The Art of Precision: Pastry is often called a science. What is one “sweet lesson” you’ve learned in the kitchen that has surprisingly applied to your personal life or leadership style?

One lesson I’ve learned over the years, and that I’ve applied into my daily life, is organization is key. I’ve worked in many different types of workplaces; some were a disaster and some were great but there always had to be organization. Without it the kitchen, your mind would not be functioning as well.

The Signature Dish: If you had to create one dessert that perfectly encapsulates your journey from a Winnipeg “gold medal baker” to a Vancouver pastry chef, what would it look like?

If I had to create a signature dessert that represents me and my journey, I would create a Pâte à Choux with a black sesame craquelin filled with a brown sugar cream and sweet mango compote. Reason being is, Pâte à Choux pastry starts off small. Then, over a course of time in the oven, it starts to grow and puff up until fully baked. This symbolizes the growth I’ve had to endure as a chef in this industry.

I started off in Winnipeg, which is known to be a smaller city, then ended up in a big city like Vancouver. Black sesame craquelin, a dark and toasty ingredient and craquelin has harder exterior which represents the trials I’ve faced within my own personal life and the “shell” I used to protect myself. Then, once you bite into the pastry there’s a sweet and light cream with a mango compote. This goes to show that even with growth and hardships there will always be a sweet surprise and golden path ahead.