In conversation with Dara Yu, MasterChef contestant
Photo: FOX
Dara Yu has been cooking things up in the kitchen and on our tv screens since she was 12-years-old as a contestant on the first season of MasterChef Junior in 2013. Dara made it to the finale and went home as runner-up. Along the way, she captured viewer’s attention with her bright personality, exceptional culinary skills, and signature red bow. Memorably, she also expanded her vocabulary with words like ‘acidulated.’
After the show, Dara was determined to work in the restaurant industry and landed a gig on the opening team of Dominique Ansel Bakery when she was just 16-years-old. Last August, Dara graduated from the Culinary Institute of America (CIA) with a baking and pastry degree.
Fast forward to today, 21-year-old Dara is now a contestant on MasterChef Back to Win (Season 12) where she’s showcasing how her culinary techniques have advanced over the past decade. You can watch Dara on MasterChef: Back to Win on Wednesday nights at 8PM ET through September on FOX. Viewers can catch up or binge-watch on Hulu, as episodes are available to stream the following day of each episode’s original air date.
Dara’s awareness, perception, and worldview are mature beyond her years. Perhaps it’s the competitiveness in her but life’s inevitable setbacks and obstacles tend to motivate her versus discourage her. This is just the beginning of Dara’s career, and I’m thrilled to watch her flourish as she adds to the representation of Asian Americans in entertainment and the culinary world.
These are edited excerpts from our conversation.
Tell me about your background and childhood.
I’m Chinese American and I was born in Los Angeles, California. My mom was born in New Zealand and my dad was born in China but he grew up in Canada. I grew up with a very strong Asian influence in my family but sometimes there was a confusion of identities because of the New Zealand influence, Canadian influence, and then growing up in Los Angeles.
I’ve always loved cooking — that’s been a very strong influence my whole childhood. My grandma actually used to teach Chinese cooking in South Bend, Indiana. She loves to tell people that she knew I was gonna be a cook because I was always in the kitchen looking in the fridge. I was looking for something to eat but I also loved being in the kitchen with her.
I’ve always been fascinated by food and was fortunate that my mom and my dad really made it a priority to expose my sister and me to good food at a young age. I was an adventurous kid so I was always looking for new things to eat.
In your earlier years, how did you learn how to cook?
I grew up cooking with my grandma. She would teach me things like how to fold wontons or about herbs and soups. At the time, I wondered why I had to learn these things but I’m so grateful for those moments now.
I’ve been very heavily influenced by my family but I also started going to cooking camps when I was around the age of eight or nine. There are some really great programs in L.A. At that time, I think I did every cooking camp I could and that really taught me a lot of cooking skills. I would also come home and watch tv shows and YouTube videos all afternoon.
My mom and I used to play Chopped — I actually think it was her way of getting out of making dinner! And when my mom got remarried, I made her wedding cake.
I think I just always had a natural inclination toward food and cooking.
What is it about food that really inspires and captivates you?
I think how food can bring people together. I’ve always thrived in communities and diverse groups of people. I’ve always loved learning about other people’s culture and teaching people about Chinese food. Everyone’s gotta eat and regardless of language, you can sit down at the table and enjoy a meal together.
A lot of chefs will say they cook because they are a nuturer — that’s our love language.
Talk to me about your experience with MasterChef as an adult.
When I went on to MasterChef Junior, I was only 12-years-old and I had never done a competition like this or anything on tv. I’m sure there were times that I was stressed out but I really only remember the fun I had. Going back into the adult competition, I knew it was going to be different and in the first challenge, I realized just how different it was going to be. But I think it was good that I didn’t know what to expect because it didn’t give me as much stress or anxiety. Going so far into MasterChef Junior and making it to the finale really gave me some insight into the process of it all.
How does it make you feel to be working and competing with peers who are much older than you?
I came off of MasterChef Junior and knew that I wanted to work in the industry and get as much experience as I could. I was on the opening team of Dominique Ansel Bakery at 16-years-old, so I’ve always been the baby in the kitchen. I’m grateful and fortunate that I haven’t faced too much adversity for my age but I also think that’s because of my mindset when I’m in the kitchen. I’ve received comments about my age but my thoughts were that “yes, I’m young but I’m still in this kitchen and I’m working next to you.”
What’s interesting about MasterChef is that the premise is the contestants are home cooks. It’s been almost 10 years since I was on the show. Some of the competitors that were on the show were on seasons 8-10, and it’s only been four years or so since their season. If you look at it experience-wise, I’ve had six+ years in the industry and culinary school. Some of the people who are twice my age still only have four years of industry experience. So I really try to not let age get to me and I just have to believe in my own experience and skills. It can be intimidating sometimes but I just try to keep my head straight.
Are there any behind-the-scenes moments or stories from the show you can share?
People always ask me about Gordon and if he’s really mean. I’ve seen it in situations — like when I was in the restaurant takeover in MasterChef Junior and in some of the team challenges — but I always remember that he’s putting his name and reputation on the line. So if something bad is happening, he’s going to get angry. But he’s so sweet and is very supportive of all of us — well maybe not all of us but he has been for me.
Talk to me about your experience as an Asian woman in the kitchen. One research report said that 77% of chefs or head cooks are men and of all chefs or head cooks, just under 17% are Asian.
Baking and pastry are majority female. When I was at Dominique Ansel, of the cooks and the pastry chef that I worked with, the majority of everyone was Asian. I had people who looked like me and I had those mentors who had gone through the same process as me. I’m very grateful for that because I know how tough it can be when you’re going into a situation and no one looks like you.
In culinary school, there was one Asian chef who taught the Asias class. The other chef who taught the Asias class was a white man. Going to a French culinary school was more of an eye opener — I wasn’t as represented but that drove me more. I would love to be the first Asian pastry instructor there.
What would you say to your 12-year-old self?
I would tell her to have fun, to enjoy the moment, and be a kid. As grateful as I am to have started so young, I did feel like I lost a bit of my childhood to thinking about my career. I wouldn’t be where I am now if it wasn’t for that but I think I could have had a little more fun.
Who is someone you admire in the culinary world?
I actually just met here about a month ago, Kristen Kish. She’s really paving a way for Asian Americans in the industry. Her whole story is just incredible. I really look up to her because she is someone who I know had to work really hard and has done really well for herself — especially as an Asian American woman in this industry. She’s so kind — I have come across some people in the industry who don’t give you the light of day — but the times I’ve interacted with her, she’s been nothing but kind.
Most of the people I look up to are female chefs. Other women I admire are Dominque Crenn and Melissa King.
How have you felt over the past two years with the rise of anti-Asian hate crimes?
I feel like as a whole it’s been a very difficult time for everyone. I was in college when the pandemic hit and I ended up going back home to L.A. It’s really disheartening to feel that discomfort within yourself. It was hard to see the headlines and to see the news articles. I grew up in L.A. — a pretty liberal and progressive city — but it was happening here as well. My grandparents are 86 and 88-years-old and they live in the Bay Area — hearing about those stories just feels like a weight put on you every time. I try not to let it get me down too much because there is so much of it happening but for me, it’s more of a motivator to not only educate myself but try to help educate others on these issues that are happening and open conversations about them. I feel that the only way to really make change is by having an open mind and being open to having conversations with other people who have different opinions than you.
Have you ever experienced racism yourself?
I went to school in New York for two years and in 2020, I was on the train on my way to the city the people next to me were reading something aloud on their phone about the “kung flu,” bats, and Asian wet markets. I said to them, “As an Asian American, It really hurts to hear something being said like that.” It was a caucasian couple and they responded, “Well maybe you should read about it more because these are all the facts.” I try not to escalate things so I went to another car because I didn’t want that type of negativity around me.
My mom grew up in South Bend, Indiana and was one of a few Asian families. Her family name was Wong. She used to tell me stories about her childhood when kids in school would say things like, “Carol Wong’s eyes look wong!” Because my mom had to face some of that racism, she’s tried to make sure I did not which I’m really grateful for. But it breaks my heart that she’s had to deal with that.
Okay, so now I’m going to ask you 10 rapid-fire questions and you’ll tell me the first thing that keeps to mind.
What’s your favorite dish or dessert to make?
I love making cakes!
What is your favorite Asian snack?
My go-to is salmon onigiri.
Sriracha sauce or chili crisp?
Chili crisp.
What is one food ingredient that you think is underrated?
Green onions — they can be used in everything!
What are some things you always keep in your fridge or pantry?
I always have rice, eggs, kewpie mayo… and the basics to bake with (flour, sugar, butter, eggs).
You’re going to dim sum, what are you ordering?
Har gow.
If you could have dinner with any Asian person, who would it be?
Kristen Kish.
What’s your favorite Asian small business?
Fly by Jing.
What charity or non-profit would you encourage people to support?
There’s two. City Harvest in New York City — I’m on their junior food council. One thing for me is that I always want to help give access to food to everyone and City Harvest is doing that really well while limiting food waste. The other is Camp Kesem — they are a nonprofit camp for kids whose parents have had cancer. My father passed away when I was six from non-smoker lung cancer. I went to the camp from ages 6-18. There are so many people who have been affected by cancer in some way and it’s just an amazing organization that gives a week for kids to just be kids. It was really a crucial part of my childhood.
What is the best piece of advice you’ve been given that you’d like to pay forward?
Trust your gut and believe in yourself. Try your best not to second guess because that intuition is strong and usually the right answer. Be yourself and be kind to others. Lead with kindness and it will get you places.
