Vancouver chef calls Top Chef Canada run an ‘exhilarating’ experience

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Vancouver Chef Deseree ‘Dez’ Lo summarizes the experience of being named runner-up on the 10th season of Top Chef Canada with one word: “Exhilarating!”

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“Looking back at all of the competing chefs, the insane challenges, which supposedly were harder this season, and the amazing and world-renowned judges, I have already accomplished so much just being part of Top Chef Canada,” the veteran chef says.

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While her time on the Food Network Canada show was a “life-changing and once-in-a-lifetime experience,” Lo admits there are some leftover feelings about missing out on the top spot. Chef Trevane Sanderson from Toronto was named the winner of this season.

“Everyone who has seen me on the show knows I don’t hide and sugar-coat my words and feelings, so it would be dishonest for me to say that I am not at all disappointed,” Lo says. “However, to have fought and clawed my way up to the finale and to be the runner-up is a huge honour and accomplishment.”

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Lo, a graduate of The French Culinary Institute in New York whose experience includes posts at Cin Cin and Blank Canvas Catering, assures viewers the emotions and outbursts witnessed during the course of the competition were entirely authentic. 

“Every battle and every tear was as real as it gets,” Lo says. “I think I am still recovering from it! I have no regrets in each move, each joke, each facial expression and each decision I have made during the competition. However, if there is one dish I could change, it would be the lamb rack from the finale. Not my finest moment, for sure.”

Lo’s favourite dish from the show was the grilled Branzino prepared for Chef Mark McEwan and his daughter Taylor during episode six.

“For them to enjoy the dish and for the other judges to give me very positive feedback really solidified my place in the competition,” Lo shares. “I was able to showcase my fish butchering skills and, again, my grilling ability.”

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That particular day also held special meaning for Lo aside from her cooking performance.

“The day we shot the competition was the same day, seven years ago, when my father passed away,” Lo says. “For me, that was a sign he was watching over me and guiding me through the journey.”

Lo offered a few morsels to consider for other chefs who are considering participating.

“The application process is no joke. It is seriously longer than my college application,” she says. “However, if you really want to push yourself and prove to yourself what you are made of and capable of, do it! Don’t think of it as ‘Oh, what happens if I get kicked out first?’ Right off the bat you are already talking yourself out of it.”

Rather than take the perspective of possible success or failure, the professional chef says to view the opportunity as a valuable learning experience overall. 

“To go through the application process, to be selected, and then to go onto the show is already a huge accomplishment,” she says. “It is not easy! …

“(But) the lifelong friendship you will gain, and the connections and opportunities that will come to you after are priceless. Remember, you only live once.”

Aharris@postmedia.com