In Maya Gallus's film, The Heat: A Kitchen (R)Evolution we visit seven gifted, pioneering, women chefs who are transforming kitchen culture and grappling with its hierarchies and misogyny. And we have four of our own women pioneers from this region coming to have a panel discussion after the show – and you can bet they will all have stories to tell! Cheff Anna March, Chef Lauren Power, Chef Caroline Murphy, and critic, author and culinary judge Anne DesBrisay The Heat Documentary screens at Wakefield Doc Fest weekend on Sat Oct 13 7:30pm Centre Wakefield La Pêche 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 launchedRed 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. 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). 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 Anne DesBrisay's Capital Dining g, 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.