In today's episode, we chat with Eden Grinshpan, TV food personality, cookbook author, and beloved host of Top Chef Canada.
Eden opens up about what it really means to follow your curiosity and trust where it leads. Her story starts at Le Cordon Bleu in London and winds through Europe, India, Southeast Asia, and Israel—each stop adding new flavor to how she sees food and the people behind it. She shares the unexpected moments that shaped her career: the phone call that landed her Top Chef Canada, the restaurant that "only lasted a whole year" (and why she's proud of it), and the seven months in India that taught her food is a connector above all else. Eden talks about letting go of perfection, learning to cook with feeling instead of fear, and finding her voice both as a chef and as a person.
Join us as Eden reveals why vegetables deserve "main character energy," the power of condiments to transform any dish, her philosophy on entertaining (casual, bountiful, and happy), and introduces us to her latest cookbook, Tahini Baby—proving that veg-forward cooking should be exciting, not restrictive.
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