Lynn Crawford is one of the most recognizable faces in the Canadian culinary scene, having starred in a handful of popular Food Networks shows like Restaurant Makeover and Pitchin’ In. But she’s no talking head; she’s earned her chops and paid her dues. Crawford has spent more than 25 years in the kitchen, becoming the first female executive chef of New York’s Four Seasons, and was the first Canadian woman to compete on Iron Chef America. Her current restaurant Ruby Watchco, where she can still be found most nights running the dinner service, is a Toronto institution.
So suffice it to say, Crawford knows a delicious dish when she tastes one.
Which is why Crawford is back this season as one of the expert judges on Food Network’s Chopped Canada.
The popular show sees four talented chefs go head-to-head for a $10,000 prize each episode. Contestants have to beat the clock as they create three courses for the judges using unique (if not absurd) secret ingredients in their dishes.
This season features 10 competitors from BC, including a talented trio of Vancouver chefs: Hawksworth Restaurant’s Jamie Huynh, The Parker’s Hunter Moyes, and David Jackman of Merchant’s Oyster Bar.
“[Chopped Canada] really showcases and highlights all the incredible talent we have in Canada,” says Crawford, who was in Vancouver this month to promote the show’s new season. “Especially in BC. Every time I come out here, I’m like, Wow!”
While Crawford might hail from the Centre of the Universe, she says it’s well-known that some of Canada’s most exciting chefs come from the West Coast.
“Definitely Robert Clark (Fish Counter), Alex Chen (Boulevard), Ned Bell (Yew),” she says. “Lisa Ahier at Sobo (Tofino), she’s absolutely incredible.”
Fresh oysters and dim sum were on Crawford’s hit list for this particular day she was in Vancouver.
“I’m always excited to come back because there’s always a new restaurant to try,” she says. “Vancouver has always been known for having an incredible food scene, and exceptional palates.”
On Chopped Canada, however, the country’s best cuisine comes to her. And the opportunity to taste the food from so many different chefs from so many different regions is something Crawford relishes.
“Every chef’s background is very different, and thats what I find incredibly interesting,” she says. “They are all industry professionals, but it could be someone who’s working in a logging camp, or someone who’s a pastry chef who’s running a small bakery.”
What they all have in common, however, is a dedication to their craft.
“I’m inspired by chefs who have that passion and that love for what they do,” says Crawford. “It’s wonderful to see that.”
