Tag Archives: Eden Grinshpan

Chef David Zilber on Top Chef Canada’s landmark Season 10: “It is a litmus test for the state of gastronomy in this country”

Top Chef Canada is celebrating its landmark 10th season this year, and the homegrown version is celebrating in style.

First, the season is being dubbed Top Chef Canada X, and is rife with newer, bigger challenges, devious twists and a new face on the judging panel in Chef David Zilber. Zilber, originally from Toronto, has worked in some of the top kitchens around the globe, most recently as head of the Fermentation Lab at the revolutionary three-Michelin-star restaurant NOMA in Copenhagen, ranked as the top restaurant in the world.

Returning Monday at 10 p.m. ET/PT on Food Network Canada, the first challenge for the chefs—the traditional showing off of knife skills—has its stress and energy level upped because they’re doing it outside in front of a crowd of people, host Eden Grinshpan and judge Janet Zuccarini. It only gets better from there.

As in past seasons, Top Chef Canada‘s casting team deserves a gold star for landing a diverse crop of chefs from across the country, serving up dishes celebrating their regions and backgrounds.

We spoke to David Zilber—who joins Grinshpan, Zuccarini, Mijune Pak, Mark McEwan and Chris Nuttall-Smith—ahead of Monday’s return.

How did you end up on Top Chef Canada as a judge?
David Zilber: I was a guest judge on Season 8 and I enjoyed it. It was fun and pretty inspiring and I meshed well with all of the other judges—some of them I had known before—and it was an honour to come back.

What are your thoughts on the Top Chef franchise overall?
DZ: It’s become a household name. It has launched whole careers. So many chefs from the U.S., Canada, and overseas, capture the hearts of a nation and become the next generation in food television or opening restaurants. In that regard, it’s a catapult for all of these people. The talent is real. It’s not like a reality TV show where they are getting the craziest personalities; these are the people with the chops to actually cut it. The number of former co-workers who have been on Top Chef Canada that I have worked alongside, I’ve looked up to or have taught me things, is extensive. It becomes a colosseum for culinary talent that champions a worthy contestant in the best sense.

What was the experience like being alongside the Top Chef Canada judges more long-term?
DZ: I’ve known Mijune for years, cooking for her in Vancouver and then at NOMA before I was ever a judge; Chris Nuttall-Smith I’ve known through his food writing and he did a profile on me years ago; I’ve cooked in Mark McEwan’s restaurants and he has cooked at places where I was a sous chef… there is actually a lot of culinary history in Canada. I say big country, small industry. So, I didn’t feel intimated, they knew me. [Laughs.] Sometimes on my good behaviour and sometimes on my not-so-good behaviour. Kitchens are heated places, what can I say?

On the judging panel, there are a lot of voices vying for a position, if you will. There are a lot of opinions. [Laughs.] It’s understanding what angle to take and what one’s specialty is. Mark might be looking more for the classical technique if that’s there. Mijune is super-poetic with her words. Chris is super-witty. That was the learning curve for me. What is my voice and how do I contribute to this in a way that is true to myself and not stepping on anyone else’s toes?

What are your thoughts on the 11 competitors this season?
DZ: I was supremely surprised at how good some of these cooks were. They were putting out two-star Michellin dishes in the time trials. There was a lot of talent. Early on, I could see who wasn’t going to last based on some of the Quickfire’s and lo and behold it turned out to be true. The chaff fell to the wayside quickly and what we were left with was strength on strength. And there were some sleepers; people who I thought wouldn’t last that long who ended up in it for the long haul.

It really is a litmus test for the state of gastronomy in this country and it’s a positive test at that because the contestants really show Canada’s mettle.

Top Chef Canada airs Mondays at 10 p.m. ET/PT on Food Network Canada.

Image courtesy of Food Network Canada.

Facebooktwitterredditlinkedinmail

Top Chef Canada: Chris Nuttall-Smith teases Season 9

Chris Nuttall-Smith is still pinching himself that he’s a resident judge on Top Chef Canada.

“This is a competition that resonates with people not just in Canada but around the world,” the food journalist and critic says. “Working hard, on the fly, under so much pressure. It’s a competition and a format that’s so fun to do. I’m so happy to get the call saying, ‘Hey, we’re doing another season.'”

Returning Monday at 10 p.m. ET/PT on Food Network Canada, the newest season of Top Chef Canada features familiar faces in chef, cookbook author and host Eden Grinshpan; chef and owner of The McEwan Group, head judge Mark McEwan; and fellow resident judges in restaurateur Janet Zuccarini and food writer and personality Mijune Pak.

Not so familiar? The impact the pandemic had on production. Where past seasons saw the competitors scramble out of vans and into McEwan’s eponymous high-end grocery store to shop for products, Season 9 has the ingredients trucked into the studio for a timed shop by the professional chefs. And the classic Restaurant Wars challenge has been scuttled in favour of Takeout Wars.

As always, it’s the professional chefs—and the food they create—that are the stars of Top Chef Canada. In Monday’s debut, we’re introduced to the 11 facing off against one another. The cast includes Kym Nguyen, who identifies as non-binary and whips up killer British-Asian fare; Indigenous chefs Siobhan Detkavich and Stéphane Levac, who bring their roots to their recipes; and Erica and Josh Karbelnik, who are married.

“This season really reflects Canada, who we are as a nation and what our culinary culture is,” Nuttall-Smith says. “More people are finding opportunities, carving out niches, are having a chance to show what they can do. And, as a judge, it makes the food way more interesting.”

That’s evident in Monday’s opening minutes when the competitors are tasked with creating a plate that represents their brand. Everything put forward is unique, authentic and—as evidenced by Grinshpan and McEwan’s reactions—for the most part tasty. That’s not to say there aren’t duds, but this season’s chefs are really bringing it. That’s to be expected, especially with $100,000 and a Lexus RX Hybrid Electric SUV handed to the winner. And, despite the fact not every dish presented to him is a home run, Nuttall-Smith enters each Elimination Challenge meal feeling the same emotion: hope.

“My perspective, as a restaurant critic and a food writer is that every dish and every chef starts at 100 per cent,” he explains. “I look at it as ‘You’re the best chef in the world, and let’s see how it goes.’ A lot of times that really pays off, and other times it doesn’t. But my expectation is always, ‘This is gonna be great.'”

Top Chef Canada airs Mondays at 10 p.m. ET/PT on Food Network Canada.

Images courtesy of Corus Entertainment.

Facebooktwitterredditlinkedinmail

Top Chef Canada: Eden Grinshpan previews Season 6’s culinary combat

Eden Grinshpan’s secret to scoring Top Chef Canada leftovers is pretty darned simple. She writes her name on the food she wants to save for later. And, she’s had plenty of worthy dishes to set aside thanks to this year’s crop of competitors.

“Mark McEwan has been doing this for six seasons and he thinks that this is the best food he’s ever seen on the show,” Grinshpan says. “I’ll leave it at that. Mark McEwan can’t get over it!”

Returning Sunday at 10 p.m. ET/PT on Food Network, Grinshpan returns to host Top Chef Canada alongside head judge McEwan, resident judges Chris Nuttall-Smith, Mijune Pak, Janet Zuccarini and guests like Susur Lee, Rob Feenie, Lynn Crawford and Alexandra Feswick to taste plates prepared by 11 Canadian chefs all gunning for $100,000 and bragging rights.

We spoke to Grinshpan ahead of Sunday’s return to get her take on the competition this season and how she scored one of the best gigs in primetime TV.

Congratulations on your second season of hosting Top Chef Canada.
Eden Grinshpan: Thank you. I feel so fortunate to be a part of this brand. I’ve been a big fan of Top Chef Canada for many years. This year is really great because we have some fresh blood, young chefs who have a lot to prove and are trying to come into their own. It’s amazing to see where they are at and hear their strong culinary voices. This is their chance to showcase who they are as chefs and a lot of the time this can kick-start the next stage in their career. A lot of them are working under some very big names and this gives them the chance to make that big leap and have their own kitchen. I love this season for that reason.

Let’s go back in time. How did you get the hosting gig? Did you audition or did the producers have you in mind?
I was a judge for Chopped Canada and one of the producers actually suggested me because they were looking for a new host. It was kind of like a last-minute audition. I just happened to be in Toronto and they asked me to come in, read a couple of lines and talked. I went in and had a full-on audition and really got along with the executive producers. A couple of months later they sent over a contract and told me they’d love me to be the new host.

Hosting Top Chef Canada is a unique experience. You’re there to introduce guests, the challenges and keep things moving. Was that a learning curve for you?
Definitely. My experience on television has been unscripted, I’m very candid and am very casual on-camera. Top Chef Canada is the most prestigious culinary competition. This is serious. There is a huge title and huge prize. This is another level, so I had to learn some new skills and be able to move the whole competition to the end point. That’s something I had to learn as I went. This season felt more comfortable because I had been through it already and I knew what to expect. I learned a lot and I love that.

Yourself, Mark, Mijune, Janet and Chris all have great chemistry.
We all love each other. Everyone brings something so different to the judging and the show. Chris, obviously, is one of the most intimidating people in the food industry. He just last season revealed what he looks like. That was a big deal. Janet is a powerhouse restaurateur who was nominated for a James Beard Award for best new restaurant. Mark, again, another powerhouse. He is the guy. Mijune has her world experience through her travels and her knowledge of different cuisines. It’s really something all of us can respect in one another and we do. Judging food together has been interesting and amazing.

What can you say about the food you’ve tasted this season?
Mark McEwan has been doing this for six seasons and he thinks that this is the best food he’s ever seen on the show. I’ll leave it at that. Mark McEwan can’t get over it! Every season, it gets next level good. And they always, always surprise us. Not that we’re not expecting amazing, but they are bringing exceptional.

Top Chef Canada airs Sundays at 10 p.m. ET/PT on Food Network.

Images courtesy of Corus Entertainment.

 

Facebooktwitterredditlinkedinmail