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 Holly Holt

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

It was the moment I decided to apply for Culinary School. I loved to cook and was obsessed with learning about food but had never worked in a commercial kitchen. I had worked in hospitality for 8 years already, but only in the front of house. It was a day off and I was watching my favourite show: Anthony Bordains No Reservations. The way he highlighted the connection with food, culture and history just spoke to me. I wanted and needed to learn more. And at that very moment I decided WHY NOT? And 2 weeks later I was enrolled.

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 feel the love I put into my food is what sets me apart. The day I start cooking out of pure ego is the day my career is over. You must always be cooking from a place of love. You can taste it in the food. I feel it is my purpose to nourish my community through not only food, but with love. This means that it is a part of my job to be in a good headspace. I nourish and care for my own body (physical and mental) to ensure I can nourish others.

Tell me about the biggest mistake you’ve made in the kitchen that altered your cooking forever — what did you learn and how do you cook differently now?

My biggest mistake has been not being able to say no. And I am still working on this. As Chefs we are often people pleasers, and we say yes to everything. As I mature, I am learning it is ok to say no sometimes. I cook my best food when I am cooking out of a place of love, for people I love. I now choose who I work for, who my clients are and who I say yes to. I believe this is especially important as an Indigenous Chef. Not everyone who wants to hire me as a private chef has good intentions and I don’t have to say yes to those people.

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

I don’t know if it would surprise anyone, but good hospitality is non-negotiable in my kitchen. I strive to ensure my diners AND my staff feel welcome and cared for. Allergy? No problem. Cultural dietary requirement? No problem. More of a meat n potato and not so much this fancy tiny food? I got you; I’ll whip up a plate for ya! Hate has no home in my kitchen. Period.

Please share a special recipe: one signature dish you love to make (restaurant or home), with step-by-step instructions and any pro tips or shortcuts to get it exactly right.

Three Sisters Chowder

Makes about 5 liters (10 portions)

Ingredients

• 1 cup onion, diced small
• 1 cup squash (zucchini or butternut) diced
•  1cup carrot, diced
• 5 garlic cloves, chopped fine
• 1 tbsp oil
• About 4 cups ground beef, moose meat, bison or deer meat
• About 750ml diced tomatoes and juices (either canned or chopped fresh)
• Salt and pepper
• 1L water or chicken stock
• 2 cups of diced potatoes
• 1 cup heavy cream
• 2 cups of corn kernels (frozen or canned)
• 2 cups of chopped fresh green beans

Directions

1. In a big soup pot, add the first portion of ingredients and cook on medium heat, stirring to ensure it doesn’t burn. Cook until onions become translucent for about 5 minutes.
2. Add the meat and cook another 5 minutes, stirring until browned.
3. Add the tomato and season salt and pepper. Add spices if you’d like. Switch heat to low and and put a lid on top. Simmer for about 5 minutes, checking to ensure it’s not burning. You might need to give it a stir.
4. Add water or stock and stir. If you want it to be waterier you can add more liquid. Add the potatoes. Put lid back on and cook another 15 minutes on low.
5. Add corn and green beans and cook another 3 minutes.
6. Taste your soup. Add more salt if you want. Use a potato masher and smoosh the potatoes a bit to make the soup thicker. Once you are happy with the seasoning you can add the cream and stir.
7. If you want, you can add chopped parsley or chives too.
8. Enjoy! Cool with lid off and store leftovers in fridge for up to 5 days. Or freeze the cooled down soup in freezer containers for up to 5 months (it needs to be cooled before sealing the lids!)