Top Chef Canada is back—and so are the chefs. Ahead of Season 12 (premieres October 14 on Flavour Network), we’re rolling out a fall Q&A series with the competing cooks who’ll be battling it out this season. Each chef will share one can’t-miss recipe or answer a single sharp kitchen question so you can steal their best tricks and taste a bit of what’s to come. Tune in for insider tips, autumn-ready dishes, and plenty of culinary bravado. —Noa Nichol
Chef Shai-Ann Tyson
What single moment pushed you to become a chef, and how did it change you?
For me, it was the first time I worked a busy service on the line. I remember the chaos, the heat, and the energy and instead of being overwhelmed, I felt alive. It clicked in that moment that this is where I belonged, and I’ve been chasing that feeling and growth ever since.
As a contestant vying for the Top Chef Canada title, what sets you apart from the other chefs, and how will you translate that strength into a winning strategy?
What sets me apart is my resilience. I’ve had to work my way up, prove myself, and adapt quickly in tough situations. In the competition, that means I can stay calm under pressure, pivot when needed, and still put out food that feels personal and bold.
Tell me about the biggest mistake you’ve made in the kitchen that actually altered your cooking forever — what did you learn and how do you cook differently now?
Early on, I rushed through dishes, trying to do too much at once, and it often showed on the plate. I learned that simplicity with intention is always stronger than overcomplication. Now, I focus on clarity. Letting each ingredient shine and making sure every choice on the plate has a purpose.
What’s one stubborn belief or non-negotiable you hold about food that would surprise most diners?
One stubborn belief I have is that the nuances matter. Every subtle flavor, texture, and detail counts. I care about how my food looks, but I never let presentation outshine the layers of flavor. That balance is non-negotiable and might surprise most diners.
Venezuelan Cachapa with Canadian Lobster
A fusion dish that marries the sweet, golden corn pancakes of Venezuela with aromatic Canadian lobster salad, elevated with a hint of Trinidadian flavors.
- Servings: 4–6
- Prep Time : 30 minutes
- Cook Time: 30–35 minutes
Ingredients
Cachapas (Corn Pancakes)
- • 1/4 cup sugar (adjust to taste)
- • 2 cups fresh corn kernels
- • 1/4 teaspoon salt
- • 1/4 cup milk
- • 2 tablespoons all-purpose flour
- • 2 tablespoons vegetable oil (for cooking)
Lobster Salad
- • 1 whole lobster (about 1–1.25 lb)
- • 2 cups coconut stock (or light coconut milk diluted with water)
- • 1 stalk lemongrass, bruised and halved
- • Peppercorns & salt
- • 1 small shallot, finely minced
- • 1 tablespoon fresh chives, chopped
- • 1 teaspoon fresh tarragon, chopped
- • 1–2 tablespoons fresh cilantro or culantro, chopped
- • 2 tablespoons crème fraîche
- • 1 teaspoon lemon zest
- • 1–2 teaspoons fresh lemon juice
- • 1 small red bell pepper, finely diced
- • 1/4 small pimento pepper, finely diced
- • Trinidadian green seasoning, to taste (optional)
- •Salt and freshly ground black pepper, to taste
Assembly & Garnish
- • Prepared cachapas
- • Prepared lobster salad
- • Grilled corn kernels (optional)
- • Salmon roe (ikura) (optional)
- • Microgreens (optional)
- • herb oil (optional)
Instructions
Step 1: Make the Cachapas
1. In a blender or food processor, combine corn kernels, sugar, salt, milk, and flour (if using). Blend until slightly chunky but spreadable.
2. Heat a non-stick skillet or griddle over medium heat and lightly brush with vegetable oil.
3. Pour a ladleful of batter into the pan (5–6 inches wide). Cook 3–5 minutes per side until golden brown. Keep warm.
Step 2: Poach the Lobster
1. In a medium saucepan, bring coconut stock to a gentle simmer. Add lemongrass, peppercorns, and salt.
2. Add the lobster and cook for 8–10 minutes. Remove and transfer to an ice bath to stop cooking.
3. Crack open the lobster and remove the tail, claw, and knuckle meat. Chop into bite-sized pieces.
Step 3: Make the Lobster Salad
1. Briefly sauté diced red bell pepper and pimento pepper in a little oil until just tender (1–2 minutes). Let cool.
2. In a bowl, whisk together crème fraîche, lemon zest, lemon juice, shallot, chives, tarragon, culantro (or cilantro), a pinch of salt, pepper, and green seasoning (if using).
3. Fold in lobster meat and cooled peppers. Adjust seasoning to taste.
Step 4: Assemble the Lobster Cachapa Roll
1. Lightly warm a cachapa in a skillet until pliable.
2. Place a generous spoonful of lobster salad in the center and shape into a log.
3. Roll the cachapa around the filling, seam-side down.
4. Top with grilled corn kernels, a few salmon roe, herb oil and microgreens for garnish.
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