Danish chef, author, entrepreneur, and food activist Trine Hahnemann joins us to discuss feminism, kitchen culture, and why the old brigade system needs to change. From cooking on tour with the Bands in the 90s to running one of Copenhagen’s most respected catering companies, Trine has never shied away from speaking the truth—and keeping her commitment to the community that she learned at a young age while growing up in a commune. Tune in for a conversation about toxic traditions, building more humane kitchens, and what it means to lead with care—and to provide a better space for women.

Karin Desveaux is a renowned Canadian chef, educator, and local food pioneer. In this episode, Karin shares her experiences navigating a male-dominated industry, balancing entrepreneurship and motherhood, and finding her voice as a leader. She discusses her transition to education at Loyalist College, where she’s mentored aspiring chefs for over 15 years, weaving creativity, sustainability, and wellness into her teaching. With candor, Karin reflects on the evolving opportunities for women in food, the importance of mentorship, and her vision for a more inclusive and sustainable industry.

Eden Hagos is an entrepreneur, food writer, and advocate for Black culinary culture. She joined us to discuss how a negative dining experience led her to shift career paths—from education to food influencer. She launched Black Foodie, a media platform and creative agency that celebrates African, Caribbean, and Southern cuisines through a Black lens. Inspired to embrace her cultural roots—Eden created space to explore the rich diversity of Black cuisine. Her mission is to build a community that shifts narratives, celebrates heritage, and uplifts Black chefs and food entrepreneurs while trying to perfect her mother’s injera recipe.

Canadian food writer and ex-line cook Ivy Knight joins us to talk about the harsh realities women face in restaurant kitchens - from toxic culture to personal trauma. Tune in for unfiltered stories, dark humor, and Ivy’s journey from the line to international acclaim. 

Amanda Cohen is a Michelin-starred chef, graphic novel author, and one of the most influential voices in vegetable-forward dining. In this episode, she shares how she built Dirt Candy against the odds—and why being only a womanmeant doing things no one else dared to try.

Welcome back to "Schnitzel & Stories" for our third season, "Only a Woman", where we celebrate the women who are redefining the culinary world. This season, we’re talking to chefs, producers, teachers, and food leaders who are breaking barriers and reclaiming their place at the table. We’re kicking things off with an incredible guest: Selassie Atadika from Ghana. She’s an award-winning chef, chocolatier, and founder of Midunu, known for her powerful work in sustainability, culinary heritage, and championing women in food. From humanitarian work with the UN to revolutionizing African gastronomy, Selassie’s journey is all about courage, creativity, and challenging the status quo.

Sicily, the Mediterranean’s largest island, has been shaped by over 12 empires, with the Greeks and Arabs leaving notable influences. They introduced fruits, vegetables, wheat, wine, olives, and a vibrant array of spices, creating a rich culinary landscape that reflects centuries of cultural layers.

Chef and writer Anissa Helou, born between Beirut and Mashta el-Helou, captures this Mediterranean heritage. An award-winning author of cookbooks like Levant and Feast, she divides her time between Sicily and London. With a background in the art world, she began writing cookbooks to preserve her family recipes, celebrating her native culinary traditions.

Singapore is an island nation known for its multicultural tapestry, where food reflects the diverse heritage of its people. From Chinese and Malay influences to Indian and European touches, each dish tells a story of migration and cultural exchange. In this episode of Schnitzel and Stories, we explore Singapore’s culinary world with Michelin-starred Chef Ivan Brehm of Nouri. His concept of "crossroads cooking" delves into cultural intersections, which inspire his restaurant’s menu. From street food to hawker centers, Chef Brehm offers insight into lesser-known Singaporean delicacies and highlights the nation's food security challenges as a small island reliant on imports.

Brazil is a land of rich diversity, with a landscape of rivers, wetlands, mountains, and the Amazon rainforest. What truly sets it apart is its unique blend of cultures. We spoke with renowned Brazilian chef Manoella Buffara, owner of the award-winning restaurant Manu in Curitiba, and recognized as the Best Female Chef in Latin America. From her Italian-Lebanese roots and upbringing on a farm to her commitment to local farmers, Chef Buffara’s journey is a testament to her dedication to transforming Brazilian cuisine. She draws inspiration from Brazil’s cultural heritage, sustainability practices, and her deep connection to the land.

BBQ, a core culinary art in the U.S., is celebrated for its deliciousness and cornerstone role in community events. The cooking style, defined by regions, delights BBQ fans, with sauces and sides serving as a culinary map to its origins. In Black Smoke, Adrian Miller explores BBQ’s history, tracing its roots to indigenous societies and highlighting the African-American connection, dedicating the book to "under-appreciated Black barbecuers." The Great Migration North reshaped BBQ as African Americans influenced new regions. Beyond the food, supporting black-owned BBQ businesses celebrates the culture and people behind this tradition.