Seasoned Stars: We Chatted With The Foodies Competing In Top Chef Canada Season 12

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 Tracy Little

What single moment — a dish tasted, a kitchen experience, or a failure — pushed you to become a chef, and how did it change you?

When I was an early adult in college, I stopped at a restaurant on the main strip of the town that I was in, it was a popular late night stop and I had a few drinks in me so I was looking for some food.  I watched from the counter how the cooks worked with each other, their almost dance of non verbal communication and unfrantic organized chaos…I fell in love with it.  The more I studied the professional kitchen, the more I fell in love with it.

As a contestant vying for the Top Chef Canada title, what do you think sets you apart from the other chefs, and how will you translate that strength into a winning strategy in the competition?

I think that my ability to adapt to situations will benefit me greatly here.  I’m good at thinking on my feet I like to believe.

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?

One of the biggest mistakes I ever made was early in my career, when I overcomplicated a dish trying to prove my skill instead of letting the ingredients speak. I remember plating something that looked beautiful but had too many competing elements — by the end of service, I realized I couldn’t even taste what I had meant to highlight. It was humbling.

That moment changed everything for me. Now, I approach cooking with restraint and intention. I think about harmony, not complexity — how every ingredient has a purpose, how flavour can tell a story when you don’t shout over it. It taught me that creativity isn’t about adding more; it’s about knowing when to stop.

What’s one stubborn belief or non-negotiable you hold about food (technique, ingredient, or hospitality) that would surprise most diners?

I don’t believe food should be tamed to make people comfortable. That’s my non-negotiable. Somewhere along the way, fine dining became obsessed with perfection — identical plates, predictable flavours, sterile beauty. But I think food should still have pulse, grit, and surprise.

I’ll take a dish that’s slightly feral over one that’s flawless any day. A wild herb that bites back, a texture that challenges you, a flavour that lingers and makes you think — that’s what cooking should do. I want guests to taste that nature isn’t something we control; it’s something we collaborate with.

Please share a special recipe: one signature dish you love to make (restaurant or home).

Birch BBQ Glazed Wild Boar Belly with Sunflower Butter

Birch BBQ Sauce (1L)

Ingredients:

• 1 cup brown sugar
• ¾ cup tamari or soy sauce
• 1 small (156 mL) can tomato paste
• 3 tbsp maple syrup
• 1 tbsp birch syrup (or substitute molasses if unavailable)
• 1 pinch ground cumin
• 1 pinch ground coriander
• ⅛ tsp ground caraway
• ½ tsp smoked paprika
• 1 small clove garlic, minced

Method:

• Combine all ingredients in a medium saucepan over medium heat.
• Bring to a gentle boil, whisking until the sugar fully dissolves.
• Lower heat and simmer 10–12 minutes until glossy and slightly thickened.
• Taste and balance: add a touch more birch syrup for sweetness or a splash of cider vinegar for brightness.
• Cool completely before transferring to a jar. Refrigerate up to 3 weeks.

Trick:

For an extra layer of smoke, char half an onion over an open flame or in a dry skillet until blackened. Simmer it in the sauce, then discard before cooling.

Wild Boar (or Pork) Belly (Serves 4-6)

Ingredients:

• 1 small wild boar or pork belly (about 1.2 kg / 2½ lb)
• ⅓ cup kosher salt
• ⅓ cup sugar

Method:

• Score the fat: Crosshatch the fat cap in a diamond pattern about ½ cm apart, taking care not to cut into the meat.
• Cure: Combine salt and sugar, then rub the mixture thoroughly over the belly.
• Rest: Place in a covered dish or sealed bag and refrigerate 12–18 hours.
• Rinse & dry: Rinse briefly under cold water, pat dry, and rest uncovered in the fridge for another 2–4 hours to dry the surface.
• Slow roast: Place fat-side up on a rack set in a roasting pan with 1 cup water underneath. Roast at 275°F (135°C) for about 3–3½ hours, until tender and much of the fat has rendered.
• Crisp: Increase oven to 425°F (220°C) or sear in a hot skillet until the top is deeply golden and crisp. Slice into small cubes or strips to serve.

Tricks:

• Save the rendered fat and pan juices; use the clarified fat for searing and the juices to glaze the belly.
• For added depth, brush the hot belly with a little Birch BBQ Sauce right before serving.

Sunflower Seed Butter (1 Cup)

Ingredients:

• 1 cup roasted, unsalted sunflower seeds
• ¼ tsp salt
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• pinch ground fennel
• ¼ tsp xanthan gum (optional, for silkier texture)
• ¼–½ cup hot water or neutral oil, as needed

Method:

• Warm the seeds: Toast lightly in a dry pan over medium heat for 2–3 minutes until fragrant.
• Blend: Add to a blender or food processor and blend 2–3 minutes until crumbly and warm.
• Season: Add spices and salt. Gradually drizzle in hot water or oil while blending until smooth and creamy.
• Finish: Add xanthan if using and blend another minute. Taste and adjust seasoning.

Tricks:

• Heating the seeds helps release oils for a smoother consistency.
• If your blender struggles, stop frequently to scrape the sides and give the motor short rests — patience is key to getting a velvety texture.

To Serve

Spoon a smooth smear of Sunflower Seed Butter onto a warm plate. Lay three crisp pieces of Wild Boar Belly over top and drizzle with Birch BBQ Sauce. Finish with a few wilted wild greens or pickled radish for contrast.