5 minutes with Anna Staniszewska, Chef de Partie & Culinary Arts Apprentice at Brasserie Zédel

What inspired you to become a chef, and what was your journey like breaking into the industry?

I’ve always loved cooking since I was a child, but my first experience in a professional kitchen came when I was 19. I spent my days peeling potatoes and chopping parsley, and I honestly thought I’d still be doing the same thing six months later. But I refused to give up. My biggest inspiration has been my dad - he’s always been passionate about cooking, even though he never did it professionally. He would prepare everything from scratch and find a way to use every ingredient, whether for garnishes or stocks. He never put any pressure on me, and I’m actually the only chef in my family.

But Polish cuisine is such a big part of our culture, and of our neighbouring countries, that it naturally became part of my life. Thanks to my dad, cooking became my path, and I’ve now been doing it for the past nine years.

Have you faced any challenges as a woman in the culinary world, and how have you overcome them?

Some industries, including hospitality, are still very male-dominated, and that reality is hard to ignore. Women still face situations where they’re judged on their appearance rather than their skills, with some people assuming their place is in the office rather than the kitchen. For example, if a physically demanding task comes up, women often wouldn’t even be given the chance to prove themselves simply because of gender bias. My advice? Let your skills do the talking. Be an example to both men and women, push yourself, and most importantly, enjoy what you do!

Have there been any role models throughout your life (professionally or personally) who have helped shape your career?

There’s no one at a professional level I look up to more than my own dad.

What advice would you give to young women aspiring to work in professional kitchens?

Believe in yourself, be courageous, and stay ambitious. Never stop learning!

Tell us about the dish you’ve created for International Women’s Day—what’s the inspiration behind it?

I love fish, it’s my favourite protein, so I’ve created a dish of Roast Cod Fillet with Pickled Baby Radishes and a Leek Velouté. The inspiration comes from the delicate flavour of the fish, balanced with the velouté’s freshness and the light onion notes. The radishes represent women—they are seasonal, just like the time of year we celebrate them.

How do you think restaurants and hospitality businesses can do more to support and empower women in the industry?

The industry is challenging, not just because of the job itself but also due to the social pressures women face. More policies and procedures need to be put in place to create a better balance, not just for women, but for men too. Flexible schedules, accessible working hours, and an overall approach that supports family life would make a huge difference.