After a dozen seasons on the air, Top Chef Canada continues its winning recipe. There are new competitors from across the country facing off for big money, prizes and the title—and a new network broadcast on—but the core is still the same: to showcase the best chefs Canada has to offer.

Returning Tuesday at 10 p.m. Eastern on Flavour Network, host Eden Grinshpan and resident judges Mark McEwan, Janet Zuccarini, Mijune Pak and David Zilber welcome 10 chefs into the Top Chef kitchen to do battle.

We spoke to Eden Grinshpan about the upcoming season.

What has it been like being part of this franchise?
Eden Grinshpan: It really is such an honour to be a part of such an epic franchise in Top Chef. I’ve been a huge fan for so long, so to get to be the host of the Canadian version is a true honour, and it’s still, for me, it’s my favourite gig, and every time we shoot a new season, it is such a thrill and I get to eat and taste food from some of the best chefs in the country, and I get to eat so many icons in the industry. So it’s truly an amazing experience.

What’s the production window? How much time is allotted for the filming of a season?
EG: It’s usually around a month, but it is jam-packed. We do a lot in that month, basically. I say goodbye to my husband. I’m like, ‘Good luck. See you in a month.’ Because the mornings are super early. Sometimes the nights can be really late and just so much happens in such a short period of time. But I feel like it’s probably the best that it happens in that way because these chefs are putting their lives on hold as well.

There are some really unique themes and challenges to come in this 12th season. What are your thoughts on what the producers have come up with?
EG: I am, every season, floored, in awe, so impressed. The production company, Insight, is amazing and their team is just so good at staying on what’s relevant, what’s important. We did an incredible challenge where we celebrated pride. We also went to the Indigenous Film Festival, where we are celebrating and highlighting Indigenous culture and cuisine. These are exactly what we should be focusing on and talking about: the diversity of this city and this country. That’s something that I think the show has done so beautifully and continues to just highlight in such a creative and fun way. Listen, it’s television. We are entertaining here, so it’s always so fun and beautiful. And this season in particular, even watching the trailer, I was crying.

It’s an incredibly emotional season and I really do feel that it’s going to touch so many people in so many different ways. I bawled my eyes out so many times. I am actually curious to see how many shots there are this season of me crying, and it’s not like a gentle tear. We are ugly crying here. The prize is huge. The stakes are huge. These chefs leave their jobs and their families for a long amount of time, and they’re putting their lives out there.

As with past seasons, this one features a mix of chefs from all walks of life. Some have Michelin stars, some don’t. Do you think having a star gives a competitor an advantage?
EG: We’ve had a lot of chefs on this show who have catering companies blow some of these Michelin-starred chefs out of the water. So I think it really comes down to your ability, the seasoning, just the capability of the chef. Obviously, those Michelin-starred chefs they’re training at an insane level on a regular basis. So, obviously, it’s going to give them an upper hand on some level. And for instance, some other chefs have a more chill job and they may feel a little bit more insecure or whatever, but then they come into it and we’re blown away. It doesn’t need to be Michelin star to be absolutely delicious.

Top Chef Canada airs Tuesdays at 10 p.m. Eastern on Flavour Network.

Image courtesy of Corus.