Chef and co-owner of the restaurant Hiša Franko (Frank’s House), Ana Roš is putting Slovenia on the gastronomic map, blazing new trails for the small country of barely two million inhabitants nestled in the Alps. Little-known overseas prior to a strong showing on Netflix’s Chef's Table, Ana Roš now sees gastro-tourists travel as far as a twelve-hour flight to sit down at her table.
As a chef who strives to craft a “zero-mile” menu inspired strictly by local produce sourced from the area around her restaurant, Ana Roš recently confided in Radio-Canada host Francis Reddy and listeners of the radio show On n'est pas sorti de l'auberge how surprised she was to be voted World’s Best Female Chef. “It’s rare for my country to be in the media spotlight,” she said. “Obviously it’s something I’m very proud of, because Slovenia is one of the world’s greenest countries, environmentally speaking, and it has some incredible cultural diversity.”
It is said that a chef’s cuisine is the reflection of their personality. Colombe Saint-Pierre loves travel, adventure and is driven by passion. After 10 years or so spent exploring and discovering various culinary cultures across many continents around the world, her passion for food guided her back to her native village in the Lower St. Laurence region of Quebec. She is a self-taught woman of conviction with an independent spirit and penchant for perfection. Her “raison d’être” and the driving force behind her cooking is spirited promotion of the incredible diversity of regional culinary cultures, and raising awareness about the vital importance of environmental protection and conservation. After all, one’s food is intrinsically linked to one’s identity.
Women with Knives
This February, the Phi Centre is rolling out the red carpet for a whole host of culinary luminaries with a series of socio-culinary events that will highlight the female touch in the world’s top kitchens. The series will feature a conversation with Ana Roš, Colombe St-Pierre, Deborah A. Harris and Mitchell Davis, as well as culinary demos.