For this second-generation Canadian chef, food tells a story of family, heritage and finding a voice of their own. Their dish “Second Generation” draws on Caribbean and South American roots, bringing memories of cooking with their mother and grandmother to the S.Pellegrino Young Chef Academy Competition. We caught up with the finalist to discuss the inspiration behind the dish, what this opportunity means and their advice for aspiring chefs.
Share a little bit about yourself.
I’m a second-generation Canadian chef with Caribbean and South American roots. My food is deeply connected to my heritage and to the memories I have of cooking with my family, especially my mother and grandmother. As a chef, I’m interested in bringing those personal experiences into my cooking while continuing to develop my own voice and perspective.
How are you bringing your Caribbean and South American heritage into the dish you’rA Conversation with Shai-Ann: Family, Flavour and the S.Pellegrino Young Chef Academy Competitione creating for the competition?
My dish, “Second Generation,” is a reflection of my Caribbean and South American heritage and the memories I have of cooking with my mother and grandmother. I was inspired by moments like watching them soak salt cod, clean live crab and prepare sorrel drinks. I wanted to take those memories and express them through my own perspective as a second-generation Canadian chef, using modern technique while staying connected to where I come from.
Your dish draws on your Caribbean and South American heritage and memories of cooking with family. How have those traditions and experiences shaped the chef you are today, and what stories do you hope to share through your food?
Those memories taught me that food is about much more than what is on the plate. Cooking alongside my mother and grandmother showed me how recipes, techniques and traditions can carry family history from one generation to the next. They shaped the way I think about food and the importance of knowing where those flavours and traditions come from. Through my food, I hope to share a story about heritage, resilience and what it means to build your own identity while carrying the influence of the generations before you.
As a finalist in the S.Pellegrino Young Chef Academy Competition, what does this opportunity mean to you, and how do you hope it will influence the next chapter of your culinary career?
Being a finalist is an opportunity to put my culinary voice on a larger stage and continue learning from the experience. The competition brings together young chefs who are developing their own perspectives, and I’m excited to be part of that community. I hope this experience challenges me to keep refining my technical skills and creativity, while giving me the confidence to continue telling personal and culturally rooted stories through my food.
What advice would you give aspiring chefs?
Stay curious, keep learning and trust your own voice. Your experiences and background can be a source of inspiration, so don’t be afraid to bring your own story to the plate. At the same time, continue working on your craft, stay open to learning from others and give yourself the space to grow.
