Lisa Lu is no stranger to strain. She’s labored in Michelin-starred kitchens, been nominated for a James Beard Award and now runs desserts for Chef Dustin Valette’s ambitious multistory restaurant elaborate The Matheson in downtown Healdsburg.

Nonetheless, Lu, The Matheson’s executive pastry chef, explained she acquired out of her comfort and ease zone although competing on Food stuff Network’s new “Summer Baking Championship,” airing each and every Monday at 9 p.m. via June 19.

The exhibit, a levels of competition in which 10 bakers from around the state battle it out to see who can make the ideal summer season-themed desserts, capabilities a income prize of $25,000.

Lu, a Bay Place resident since the age of 5, was an interior architect with a enthusiasm for baking who selected desserts around design practically 20 a long time ago. She very first fulfilled Valette and Matheson General Manager Marko Sotto and activities director Mary Dicus although operating as a pastry chef at Aqua in San Francisco.

Prior to becoming a member of the crew at The Matheson, which opened in Healdsburg in 2021, Lu labored at acclaimed Bay Spot dining places such as Boulevard, Jardiniere, and Quince.

Previously this year, she was requested to participate in “Summer Baking Championship” by the Foods Community, which was familiar with her perform and The Matheson, according to Lu.

Even now, Lu reported she had to go by way of an interview course of action that incorporated generating desserts for producers.

“In just one of the ultimate Zoom phone calls, we had to get ready two summer months desserts with time restrictions, and due to the fact they had been by Zoom, the desserts were sliced, so the producers were being capable to see a cross-area,” Lu wrote in an e mail.

The demonstrate, hosted by former San Francisco 49ers quarterback and “Good Morning America” contributor Jesse Palmer and judged by Food Network staples Carla Corridor, Duff Goldman and Damaris Phillips, premiered its very first two episodes Might 15.

The debut episode requested the bakers to make doughnuts impressed by drinking water floaties and a cake featuring a drinking water feature designed out of gelatin.

“It took me back to summers at Fallen Leaf Lake, which is by Tahoe,” Lu wrote about building her cake.

Other competitions, like episode two’s ice cream-centered desserts, tested Lu’s capabilities.

“It took me out of my consolation zone and challenged me to new restrictions,” she wrote.

Lu stated she savored the prospect to compete against and connect to her fellow bakers.

“They are just actually wonderful folks even while we have been competing in opposition to just one yet another. We all even now keep in touch!”

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