After exploring Canada’s diverse culture and venturing to Italy’s historic locale, Chef Tristen Epps-Long heard the words that every cheftestant wants, you are Top Chef. The Top Chef Season 22 winner spoke to FoodSided about his willingness to narrow the divide between food and culture through a powerful narrative.
During the Top Chef Destination Canada finale, Tom Colicchio said, fine dining should challenge a guest. While that sentiment does not mean food should slap a person in the face or immerse them in a duel, the statement serves as a reminder that a memorable meal is one that sparks a passion, invites conversation, and stays with a person long after they leave the table.
During a conversation with Chef Tristen after the finale, I asked him for his take on challenging a diner with his food. Always contemplative with his response, he shared, “during the season I discussed this idea of culinary versus culture. I think that my food found a good balance of those two concepts.”
“For most of my career, there were moments where I was discouraged to do this type of food. The culinary was always there. I just had to find a way to insert the culture. Once I was comfortable doing that, it was easier to do.”
“I am really passionate about what I am doing. (During the finale), I was able to mix a story into a meal that was easily digestible because the meal was flavorful. I was able to bridge that gap where people think that there is a divide.”
Chef Tristen believes that there is a “six degrees of separation” between food. Finding that common thread to bring the familiar and the less explored together on the plate is something that he does extremely well.
His Oxtail Milanese was a prime example. Chef Tristen explained, “Italians appreciated and resonated with the Milanese style while other who grew up eating oxtail in a Kasama” saw the other story on the plate. “They are sitting at the same table, talking about the dish, sharing how it resonated with them. Culinarily it tastes good,” but there is more savored with every bite.
For the Top Chef judges, they are already open and willing to immerse themselves in that culture forward, culinary world. At the same time, Chef Tristen believes that more people have opened the door as well. Guests at this pop-ups are hungry for more than just a delicious meal. They want to dive into the knowledge that he is willing to serve.
During the finale, Chef Tristen mentioned that he was a “dweeb when it comes to food.” That thirst to learn more, do a deep dive, and devour every morsel of information is what allows him to strengthen that food and culture connection.
Specifically, he said, “I don’t think that people ask the ‘why’ enough. When I nerd out about ingredients or techniques, it is because I asked the why. I look up where it comes from, the etymology of a word, how it is used in different cultures. It all starts with the why.”
That willingness to question, learn, and adapt is what makes Chef Tristen a true ambassador for the future of food. Understanding not only the connection between cultures but also the evolution of food allows his storytelling on the plate to shine.
That conversation with food is rooted in language specificity. Chef Tristen wants people to use real terms as ingredients. It is no longer time to over describe an ingredient as a green herb vinaigrette. He chooses to say chimichurri, and he wants his guests to appreciate the intentional word choice.
Chef Tristen said clearly, “I do not want to dumb down my menu. My hope is for people to look at a menu and go learn from it.” Whether it is looking up an ingredient or exploring the culinary history, the meal is just one element to the overall experience.
What is next for Chef Tristen Epps-Long? He believes that Top Chef offers his platform the visibility that no other culinary competition can do.
“I put a spot light on this style of cuisine. Those who came before me started it and I am continuing it for those coming behind me. Afro-Caribbean cuisine is now being seen on the same equal footing as Asian, Italian, or French cuisine that has won Top Chef in the past.”
While accolades get people to book a table, it is the flavorful storytelling that has people craving another dining experience. A meal from Chef Tristen Epps-Long, the Top Chef Season 22 winner, invites people to take a journey both on and off the plate. With his passionate vision on full display, many people are excited to not only take the first step but continue down this culturally infused culinary path.