Ksenija Hotić’s story is rooted in displacement, resilience, and food as cultural memory. Fleeing Bosnia in 1992, her family rebuilt life in exile, with food preserving identity and continuity. Now based between Toronto and Bosnia, she is an award-winning photographer and writer documenting global food cultures, currently creating a personal cookbook exploring memory, belonging, and connection.

Who gets to eat when food runs out? Kinday Samba, Regional Director for West and Central Africa at the UN World Food Programme, draws on over 30 years of experience to unpack how war drives malnutrition and the trade-offs when funding falls short. As food systems collapse, women and children suffer most, and instability spreads far beyond the region, fueling displacement, trafficking, and conflict.

Michael Shaikh, New York–based writer and human rights investigator, joins us to explore food in conflict zones. His book The Last Sweet Bite reveals how war reshapes not just lives, but what and how people eat. From Myanmar to Uyghur regions, food becomes both a tool of control and an act of resistance. This conversation uncovers how culinary traditions endure under extreme pressure. A powerful look at dignity, identity, and survival, told through the lens of food, memory, and the people who refuse to let their culture disappear.

Nancy Matsumoto’s lifelong love of writing and storytelling has led to an accomplished career as a journalist and author. Though much of her work explores food and culture, she has also written about sake, childhood nutrition, and her family’s history, including a moving book of translated poetry from her grandparents’ World War II internment. Her latest book, Reaping What She Sows, examines how care, leadership, and creativity can shape a more just and sustainable food system. For our final Only a Woman episode, Nancy reflects on the deeply maternal stewardship of food and the lessons it offers in resilience and change.

Palisa Anderson inherited more than a restaurant — she inherited a legacy rooted in migration and food. Her mother, Amy, founded Chat Thai in 1989 after arriving in Australia and built it into a group of nearly nine restaurants, now one of Sydney’s most beloved Thai dining institutions. After years abroad, Palisa returned home to join the family business, determined to source produce locally and grow it according to organic principles. She founded Boon Luck Farm, cultivating Thai herbs and rare crops through regenerative practices. Guided by the belief that human health begins with soil health, she now nourishes both community and land.

Care and Feeding is about relationships, and in this episode we sit down with Laurie Woolever, bestselling author, editor, and longtime right hand to Anthony Bourdain. Laurie’s career has taken her from private cook and caterer to cookbook collaborator with Mario Batali and Bourdain, and editor at Art Culinaire and Wine Spectator. Her raw, unflinching memoir pulls back the curtain on life behind the spotlight, exploring what it means to be “the woman behind the man” while firmly establishing her own powerful voice in food writing.

We were fortunate to sit down with Chef Alice Waters, often called “the mother of American cooking.” Credited with launching the farm-to-table movement and defining California cuisine, she opened Chez Panisse in Berkeley in 1971, a restaurant so iconic chefs worldwide still make pilgrimages there. Through six books, the Chez Panisse Foundation, and the Edible Schoolyard Project, Waters has influenced everything from school lunch programs to Michelle Obama’s White House garden. Honored with multiple James Beard Awards and the National Humanities Medal, she remains an enduring culinary inspiration.

Sophia Hoffmann, chef-owner of HAPPA Restaurant in Berlin, is a trailblazer in plant-based cuisine and zero-waste cooking. A passionate advocate for gender equality, diversity, and social justice, she unites sustainability and creativity in her kitchen. The author of four German-language cookbooks, Sophia has earned international recognition. In this episode, we discuss the challenges she faced working in top restaurants and how she built a kitchen designed to truly embody her principles.

Considered an icon and tastemaker by some of the world’s greatest chefs, Monica Brown has built a career that spans the globe, helping visionary talent achieve international success. Founder of Lotus Land, an agency renowned for shaping the global narrative of gastronomy and hospitality, she has spent over two decades championing chefs, launching icons, and redefining how food is communicated. We were delighted to speak with her about the challenges of representing some of the industry’s biggest names while also finding her own values and recognition. By embracing her journey and acknowledging the challenges of being a female leader, Monica has travelled the world and built what she describes as “a perfect career” in gastronomy.

Gail Simmons’ love of food began at home, where meals and travel inspired her culinary path. With a degree in Anthropology, she views food as a portal to culture. A trained expert, writer, and long-time Top Chef judge, Gail built a career at the intersection of cooking, storytelling, and advocacy. In this episode, she shares her journey from Toronto to New York, breaking barriers for women in kitchens, and her insights on mentorship, equity, and food’s global impact.

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 author 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.