Buddha Lo, a two-time Top Chef winner and head chef at Huso, shares his culinary journey and insights from judging Top Chef Canada. He discusses the emotional connections chefs have with their dishes, comparing his experiences with fellow competitor Tristen Epps, particularly around loss and ambition. Buddha also dishes on the pressures of cooking for Padma Lakshmi, highlighting standout dishes like a flawless salmon Wellington. The conversation dives into the evolving dynamics of competitive cooking, from presentation strategies to personal narratives, making it an unforgettable listen.
