CheekyChicago

Top Chef on Bravo has become, not only the number one food show on cable, but a national phenomenon. Talk to anyone who loves food, restaurants and reality shows and Top Chef is sure to be their DVR addiction. No other television show has the ability to turn hard-working, everyday talents into culinary rock stars. And our great city of Chicago has three major bragging rights when it comes to this TV sensation. First of all: Season Four was filmed here and showcased Chicago’s natural and architectural beauty, while literally putting some of our great restaurants and chefs on the nation’s map. Secondly, Chicago’s own Stephanie Izard took home the title, making her the first and only female winner out of all five seasons. And last but certainly not least, another female chef from our windy city, Radhika Desai artfully made it to the top six. I recently got to chat with Radhika at the National Restaurant Association Show (another Chicago bragging right – the NRA Show is an astounding thing to be a part of), where I learned a little more about her experience on the show, her Chicago inspirations and her plans for the future.

Cheeky: What was the most valuable thing you learned and took away from your experience on Top Chef?

Radhika Desai: I learned more about myself than anything. It was a really tough competition. Every day is stressful. Every day you know you are going to be seen on TV, so you have to act properly. It’s extremely competitive and you have no choice but to be cutthroat. It taught me to be a lot more assertive, and most of all, how to deal with people better both on a professional and a personal level.

Cheeky: How has the show affected your restaurant Between Boutique Cafe & Lounge [in Wicker Park] from an operational and business standpoint?

RD: People have high expectations when they come in. But business has been really great. People have been really happy. There’s definitely been an increase in business, but people came before. We had great PR behind us and we hired a lot of great chefs from my school [Le Cordon Bleu]. However, the show has brought in some really amazing people. I have gotten to meet some really incredible chefs from all over the city.

Cheeky: I understand you got a degree in Natural Resource Management and worked as a park ranger before you became a chef. Why did you decide to completely switch paths?

RD: I am the best example of a “career changer.” My whole life, my family was always cooking and I was surrounded by food. We were always really involved in making the food for all of our events and holidays. Everything was based around it. So I decided after one year of being a park ranger, I needed to be a chef. I looked at many different schools and decided that Chicago would be the best place to study. I got into Le Cordon Bleu which, obviously, was an incredibly valuable investment. I am here today. It taught me so much in terms of my technique, how to deal with people, with chefs and with people in the industry. Like I said, I grew up around food so I feel like I had a natural instinct for it and honed my skills for it in school.

Cheeky: Season Five took place in New York. How would you compare Chicago’s dining scene to New York’s and do you have a desire to cook in another city?

RD: Chicago is so different from New York. New York is such a huge food city and there are so many different restaurants and so many great chefs. But I feel like Chicago has more of a community. We are closer and nicer to each other and not as competitive. I love New York – the food is lovely and beautiful. But every time I go there, I sense that all those people and all those restaurants make you a little desensitized. People are not as nice to each other. I love that it’s not like that in Chicago. It’s been my home for seven years and I don’t see myself leaving.

Cheeky: Are there any chefs in the city that you consider mentors or inspirational?

RD: Rodelio from Sunda, who also opened Koi in LA, has become my friend. He has great energy, a positive attitude and has been very encouraging to me. He makes me feel so good. I can have the worst weekend where it feels like everything goes wrong, and he will say to me: “You know what, get over it. Tomorrow is a new day and you’ve learned something from it.” Grant Achatz from Alinea has become a friend as well. I actually met him on the show. He’s been an inspiration for me to move forward as a young chef, to try more interesting things with my food and to push myself.

Cheeky: Would you ever do a reality show again?

RD: I guess it depends. I wouldn’t do The Bachelorette or anything like that. But, if I had the opportunity to do Top Chef over again, knowing what I know now, I would do it again.

Cheeky: What are the next steps for your career?

RD: I am writing a cookbook – it’s a collection of recipes. I am also thinking about opening a new space in Chicago. There are so many great spaces here. And I would still like to work with my school, Le Cordon Bleu, and help promote them. Ultimately, I want to give back to the community of young chefs. I am proof that if you commit, go to school and believe in yourself, anything can happen.

Amen, sister. I would also like to mention that before the interview began, the first thing Radhika said to me was “cute outfit”, proving that she is not only a refined reality show contestant and a gifted chef, but a Cheeky chick indeed.

Radhika can be found cooking away in her kitchen at Between Boutique Café & Lounge, located at 1324 N. Milwaukee.