Mothers on the Line 2026

Mothers on the Line

You may think this panel is just for women—but it’s really about all of us.

Across our industry, we lose talented coworkers when they reach a point where they feel they have to choose between having a family and having a career in the hospitality. And when we lose them, we all feel it—in the form of empty positions, exhausted teams and already-too-small staffing pools.

So what if we stopped asking mothers to choose?

This panel will explore practical ideas and meaningful changes that could help more women stay in the industry after having children. From workplace culture and scheduling to childcare, leadership and flexibility, we’ll look at what restaurants can do differently to make careers in hospitality more sustainable for parents.

Because keeping experienced, talented people in our industry isn’t just good for mothers—it’s good for all of us.

And imagine this: fewer empty positions, stronger teams and no more losing great cooks simply because they became parents.

Joanna Jagger – Worth Association

Joanna Jagger is the Executive Director and founder of WORTH Association, a society for women of recreation, tourism and hospitality. WORTH Association was incorporated in 2018 to provide opportunities for mentorship, education and leadership development. Formerly, Joanna was a Convenor and Instructor at Capilano University. She has held leadership roles in sales, catering and human resources at top hospitality brands including Marriott International, Shangri-La Hotels and Sequoia Company of Restaurants. She serves on the Board of BCPavco, supporting the Vancouver Convention Centre and BC Place Stadium. Joanna has a Provincial Instructor’s Diploma from VCC and a Masters in Leadership from Royal Roads University.

Nicole Gomes – Cluck n Cleaver Chicken, Lucky Lily Braserie @YVR, Wander Kitchen + Bar @YYC

 Nicole Gomes is a Vancouver-based chef and restaurateur with 30 years in kitchens, spanning fine dining to her own catering business, and she still considers herself a student of the craft. Her path has taken her from Vancouver to Paris to a naval base in Sydney, and through Top Chef Canada All-Stars, Iron Chef Gauntlet, Beat Bobby Flay, and Top Chef World All-Stars. She co-founded Cluck N Cleaver, Calgary’s made-from-scratch fried chicken concept, with her sister Francine, and is the creative force behind Lucky Lily and Wander Kitchen & Bar, her own airport concepts with SSP Canada. It’s never been about the accolades — it’s about the people at the table.

Cheryl Chang – Nourish Kitchen

Cheryl founded Nourish with the belief that everyone deserves a seat at the table. Using food as her platform and a way to connect folks, she creates inclusive spaces where all dietary needs are welcomed with creativity and care.
Rooted in community partnership, Cheryl works alongside farms, schools, families, and fellow chefs to strengthen food access, literacy, and cultural connection. She is a steady advocate for those with smaller voices, using food to build bridges, foster belonging, and bring people back to the table together.
Cheryl can be found as a private chef, chef educator in various settings and in community leading industry female BIPOC advocacy events.

Louise Pickles – Hank’s Cowichan / Pickles’ Pantry

Louise is a passionate chef and entrepreneur who graduated from the Pacific Institute of Culinary Arts (PICA) in Vancouver in the early 2000s. Her culinary career has taken her from professional kitchens in Vancouver and Australia to Vancouver Island, where she became Executive Chef at Black Rock Oceanfront Resort in Ucluelet. Today, Louise is co-owner of Hank’s Cowichan with her husband, Aaron Walsh, combining their love of food, hospitality, and community. Outside of the bakery, Louise is a proud mom of two young children and enjoys balancing family life with her passion for the culinary industry. 

Erika Weissenborn – Fresh in your Fridge

Erika Weissenborn is the owner and founder of Fresh in Your Fridge, a Vancouver-based company offering something unique in the culinary industry: holistic personal chef services delivered by a dedicated team of chefs. Erika has a background in Nutritional Science, and rather than going the clinical route – she went culinary, providing custom meal options for unique dietary needs. A new mother herself Erika has navigated business ownership and HR upsets during the throes of postpartum anxiety, as well as supporting FIYF’s female chefs over their last 12 years in business.