-- Shares Facebook Twitter Reddit Email On " Top Chef: Wisconsin ," Dan Jacobs has unquestionably been one of the top competitors. He's the hometown guy, he's a James Beard nominee, he's won multiple challenges with some terrific-sounding food and he's been upfront about the challenges and difficulties of Kennedy's Disease, both in general as well specifically as someone working in a frenzied, highly physical kitchen environment, both on the show and in "real life." Now, with only two episodes to go, he's made it to the final four as the competition departs his home state and heads to Curacao for the final challenges.
How will he fare? We'll find out shortly. In the meantime, Salon Food spoke with Dan about his experiences on the show, his adoration for food and his background in the restaurant industry in general and his hopes that he can inspire and impact others watching the show. Related How Padma Lakshmi grew from"Top Chef" host into the show's guiding core The following interview has been lightly edited for clarity and length.
Congrats on the James Beard nomination! Tell me about your come up — everything you did prior to this season of Top Chef. I grew up in Chicago in a very humble, hardworking family. Neither of my parents cooked much, but when my Dad got laid off in 1987, he would pass the time by making pasta sauces, chili and more.
I would hang out with him in the kitchen as an excuse to skip chores. I have fond memories of us experimenting in the kitchen and th.
