Taking bold steps forward with Sunaina Rehmet, Chef de Partie at Colbert

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

My inspiration goes back to my childhood in Pakistan. I grew up watching my mum and grandmother cook with so much love and passion. They both dreamed of becoming professional chefs, but they never had the chance, so I pursued this career for them as much as for myself.

I’ve now been working in a professional kitchen for three years. Cooking, for me, is like art. I also paint, and I see food in the same way - it’s creative, expressive, and brings joy. My goal is to make people happy through my dishes, both in taste and presentation.

This year’s theme for International Women’s Day is ‘Accelerate Action’ – what does it mean to you?

Women play a vital role in this industry, and more would be inspired to join if they felt truly valued by society. To me, ‘Accelerate Action’ means that women shouldn’t hesitate or hold back because of others’ opinions or fears about how they’ll be treated. It’s about taking bold steps forward with confidence.

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

Plenty! I actually studied business management because I want to open my own restaurant one day, so stepping into the professional kitchen was a whole new experience for me.

Coming from Pakistan, where fewer women work in this field, it was a big adjustment to the UK’s culinary environment. At first, I felt hesitant to speak up in front of senior leaders. Plus, while the expectations for output are the same, the physical demands of the job can sometimes be tougher for women, we often have to put in twice the physical effort.

I’ve overcome these challenges by putting emotions aside and reminding myself that I am just as capable as anyone else. Having a supportive team also makes a huge difference, you need people around you who believe in you and have your back.

Have there been any role models in your life—personal or professional—who have helped shape your career?

Gordon Ramsay was one of my first inspirations. He showed that life as a chef is tough, but also incredibly rewarding. I admire his approach to constructive feedback—he pushes people to improve, not because they’re failing, but because growth is part of the journey. He’s helped so many people rise to their potential.

Cristina Tosi is another huge inspiration for me, especially as someone interested in exploring the sweet side of cooking.

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

Be realistic when setting your goals, and focus on practice over emotions. Passion is essential, cooking isn’t just a temporary hobby, it’s a commitment. If you truly love it, stay dedicated, and keep improving every day.

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

I’ve created a white asparagus velouté - a classic French dish, but beautifully simple. I chose it to show that great cooking doesn’t always have to be overly technical. If you understand your flavours and balance them well, you can create something elegant and delicious without overcomplicating it.

Which female chefs or industry leaders inspire you the most, and why?

Cristina Tosi. She’s an incredible American pastry chef, and I love how she pushes the boundaries of creativity in the culinary world. Her success inspires me to step out of my comfort zone and challenge myself to grow stronger and more confident in my craft.

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

There should be more tailored training programmes, particularly to address physical challenges and natural differences. Women should also be given a stronger voice in decision-making, especially when it comes to menu creation.

Companies need to listen to us, understand our needs, and implement policies that genuinely improve women’s working lives. That includes better support for health-related challenges and ensuring workplaces are more inclusive and empowering