There's something radical about the chefs in THE HEAT: A KITCHEN (R)EVOLUTION: none of them are men. Veteran documentarian Maya Gallus's timely film shows how gifted women are transforming kitchen culture and grappling with its hierarchies and misogyny. Visiting with pioneering chefs in France, London, New York and Toronto, we see that not all female chefs have given up the hierarchical game – there seems to be some payback! – but THE HEAT asks why more attention is not paid to the few women who counter the macho stereotype of culinary cowboys ruling over fiercely stratified kitchens. While a generation fought to get out of the kitchen, another is fighting to get back in – and to be in quiet control.
"Gallus ... deftly and empathetically showcases how much her subjects have sacrificed and subjected themselves to in a bid to live out their culinary dreams." Andrew Parker, The Gate
Opening Night Film, Hot Docs 2018.
The show will be followed by a panel discussion with four women pioneers from the region
Chef Anna March has been a chef by trade for over 10 years, developing her craft at restaurants across Canada. Most recently, she was Executive Chef at Mariposa Farms, as well as Executive Chef at The Urban Element. She's founding partner of Cultivating Cooks, a classroom-based gardening and cooking program that connects students with local cooks, community gardeners and other local food producers. cultivatingcooks.com
Chef Lauren Power has 15 years in the restaurant industry. She received format chef training in Montreal and has worked the gamut of positions in Ottawa, Montreal and Halifax. In 2012, she launched Red Door Provisions, as she says, in a farmer's field in Chelsea, Québec, specializing in handmade, micro batch jams, marmalade, and pickles in its preservation kitchen and café in Ottawa. reddoorprovisions.com
Chef Caroline Murphy is the Chef-owner of the highly anticipated "too beaucoup" restaurant, opening very soon! Hailing from Chelsea, she studied at Concordia in Montreal, but found her true passion in cooking. She began cooking professionally at The Manx and The Black Cat, then was chef-de-cuisine at town. She has also staged at several top restaurants, including Vin Papillon and Joe Beef (Montreal) and Noma (Copenhagen). toobeaucoup.ca
Critic, author and culinary judge Anne DesBrisay has been a restaurant critic since 1988 and wrote a column for the Ottawa Citizen for 20 years. She's the author of three editions of Capital Dining, a Guide to the Best Restaurants in the National Capital Region. Her latest book is Ottawa Cooks (2016). She has written about restaurants and food and travel in general for many papers and magazines, and is culinary judge for Gold Medal Plates and the Canadian Culinary Championships. capitaldining.ca