Diaz said like all the contestants he was subject to the harsh critiques of judges Duff Goldman (Kids Baking Championship), Nancy Fuller (Farmhouse Rules) and Lorraine Pascale (Lorraine's Fast, Fresh and Easy Food). "It was an eye-opening experience and a lesson to be humble," said Diaz, who grew up in Cuba and learned to bake from his grandmother when he was 9 years old.
With a love of technology, Diaz went to college for computer science and engineering, but with government turmoil in Cuba, he was forced to stop his schooling. In 1997, he started a bakery, although it was an underground operation as the communist government at the time didn't encourage free enterprise. Diaz said he had limited access to ingredients and equipment and baked many items in a pressure cooker.
Diaz left Cuba when he was 28 and spent nearly two weeks in a Texas jail. "It was an immigration thing," he said. "They wanted to make sure who I was."
Except for a short stint in Florida, Diaz, now 43, has called Utah home since then.
Through his food, he shares his Cuban heritage and his love of Utah.
"The judges are looking for some type of story that ties your cooking to memories and family," he said. "I know some people have an issue with Utah, but I really want people to know how thankful I am to Utah for welcoming me and giving me what I have."
Diaz said, throughout his run, Utah customers can visit Fillings and Emulsions, 25 E. Kensington Ave., Tuesday-Saturday to try the desserts that were featured on the Sunday episode.