I would like to suggest Eva Chin as the keynote speaker. Chin, the Toronto Avling head chef and former Momofuku Toronto chef de cuisine, has created a new distinct flavour because of her Hawaiian, Singaporean, and Chinese ancestors, as evidenced by her new dish style (Buchar, 2022). When the COVID pandemic hit Canada, Chin discovered that many restaurants switched to takeout burgers and pizza as a means of survival. which made her wonder why we were benefiting from a certain culture just to survive in business (Lau, 2022). A while after that, Chin met Meighen, the founder of Aviing restaurant. Both begin to consider how to link cuisine and culture. She is exploring different stories and cultures behind the food, which inspire her to create a new dish. "Chin's BBQ Pork Bao," (Lau, 2022) her latest recipe, is an excellent double-patty burger topped with char siu (BBQ pork) and traditional Chinese sweet and sour sauce. Her creations completely altered the perception of burgers. which were previously thought to require only beef and melted cheese. Chin investigates how immigrants try to adapt their culture's recipe with local ingredients, and she discovers that some ingredients are difficult to find, forcing them to buy food or cook a different culture's food that they are unfamiliar with. Eva understands that what she can achieve for herself is secondary to what she can do to help the next generation; she wishes to continue to inspire women of all races and ages. In Avling, Chin offers customers an experience while educating them on how to explore other cultures and celebrations in depth, which allows her to do plenty more for her culture