Chef Dan Jacobs represented Wisconsin on the 21st season of “Top Chef.” He may not have won the “Top Chef” title on the show, but he did win the hearts of fans here in the Badger State.
WPR’s “BETA wanted to know what competing under such pressure was like.
This transcript has been edited for brevity and clarity.
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Dan Jacobs: The whole experience was such a cool thing. Savannah, Danny, and I talked about this at length. No one ever told us to pack our knives and go. We never heard those words. It was really special for the three of us to go through the whole thing together like that. I have not only new friends but new family. It was such a cool experience.
Steve Gotcher: Was it much different than you expected?
DJ: I don’t think anyone can understand unless you go through it. It’s more mentally challenging than I thought it would be. The mentally strong people are the ones that went far in the competition. That was the most challenging part, man. It was wrapping your head around not being in control of your schedule. I’ve owned my restaurants now for the last eight years. I’m very much in control of my schedule. Taking that away took some adjustment.
I would always say to try to be like water and go with the flow. And once you release that, it’s easier. It’s also tough when you have a terrible cook. We’re all going to have bad days, you know, nobody’s perfect. You got to be able to flip it around the next day and dive right back into it.
SG: Once you entered the competition, did you think being from Wisconsin would give you any advantage?
DJ: There are advantages and disadvantages. “Top Chef” has been around for 21 seasons. They pull inspiration from whatever region or city that they’re in.
I was the only person from Wisconsin, and I wanted to make sure that not only did I go far for the city in the state, but I also wanted to do it in the right way and do it in a way that represented who we are and I think I was able to accomplish that.
SG: Did you find any challenge particularly difficult?
DJ: They all are. I had a hard time with the baseball challenge, but that had more to do with my physical condition. I just had a bad day, and it was a lot of walking. It was 90 degrees outside, but it was probably 110 on the field with no breeze. And I was I was physically just beat up for that day. And it was a tough day all around. I was just in my head and couldn’t get out of it. That was the only time I felt like, oh, man, like, I could go home.
SG: Tell me a little bit about your physical condition.
DJ: I was diagnosed in 2016 with Kennedy’s disease, which is a neurological condition like ALS. So, it’s progressive. It’s not nearly as fatal as ALS, but it’s degenerative. I go every year to an ALS clinic, and we track my progression, and it’s gotten worse every year. I have mobility issues like walking, stamina issues, and things that take dexterity, like simple things that you take for granted, like buttoning a shirt or something like that, which is very difficult. Little things like that are always tricky.
There were three things I wanted to do on the show. One, I wanted to win. Two, I wanted to show up for the state of Wisconsin and the city of Milwaukee, and I wanted to represent both in a very positive way. And lastly, and maybe most importantly, I wanted to show that even if you’re differently abled or have a disability, you can still achieve the things you want to. I mean, it takes a little bit more thought and patience. But don’t give up on those dreams because they are worth it. I was thrilled with what I was able to accomplish.
SG: What was the best single experience besides getting to the finals as a contestant on “Top Chef”?
DJ: My favorite moment was the Indigenous food challenge. This is a cuisine that needs to get the attention it should. Even in Wisconsin, it was telling when Sean Sherman asked the group how many of us had been to an Indigenous restaurant, and none of us raised our hands. That, to me, was like, I need to remedy that right away.
And so that, to me, was like a really special episode. And even though I didn’t win that challenge, it was one of those things that I still think was one of the best dishes I did all year.
SG: In the first few seasons, contestants seemed to be more at each other’s throats. And yeah, I understand that creates drama, but to me, to see people who compete, helping each other out and sampling each other’s food, giving advice because they know that they’re cooking their food, and that’s what’s going to get them to win or lose. Seeing that kind of relationship on a television show seems so much more satisfying.
DJ: Absolutely. We always talked about this as a group, how I want to beat you, but I don’t want to beat you because you missed something, you didn’t do something, or you couldn’t get something. I want to beat you at your best. That’s exactly how I felt the whole season.
SG: Did you learn anything about yourself that surprised you from being on the show?
DJ: I did. The environment and the way the show is structured challenge you and you always learn about yourself. The experience pushed me out of my comfort zone and made me realize I could do more than I thought possible.
I’m good at this whole cooking thing. It showed how mentally strong I was. And I don’t say this with any hyperbole or feeling like I’m being a narcissist, but it showed me that I’m good at this, and I love what I do. And this is what I was meant to do.
SG: How do you feel about how everything ended up?
DJ: I am totally at peace with how everything ended up. I looked at the meal I cooked, which was mostly flawless. The judges nitpick, and this is what they do. And there was a little flaw in both Danny’s and my dishes. There were flaws in Savannah’s dishes. It came down to that dessert. While my dessert was delicious, Danny’s was something no one’s ever done before. That’s what “Top Chef” is looking for. That’s what you see. That’s when you see the greatness in the person who wins “Top Chef,” by doing something that’s never been done before. And that candied seaweed dessert was just outstanding. I ate it, and I immediately knew that I was not going to win $250,000. What I got out of it was worth 10 times that.
SG: When they tap you for the “Top Chef: All-Stars,” what will you say?
DJ: (Laughs) I would probably do it. I enjoy competition. It’s funny; I’m only competitive once there’s competition. It’s just that there’s something about competitive cooking that’s fun. It’s very different from cooking in a restaurant or cooking at home. It is definitely its own thing.
And I enjoyed it, and I’m happy about it, I’m good at it. So I would do it again if I had the opportunity.
