Season 4 of Best Baker in America, hosted by Carla Hall, premieres May 3 on the Food Network, and two local bakers will be part of the competition to win $25,000 plus bragging rights. Miranda Prince, executive pastry at Hexx Kitchen + Bar, and Katrina Tayo, executive pastry chef at SUSHISAMBA, went to Tucson, Arizona, to compete with eight other bakers and create their versions of classic American desserts.

Though Prince and Tayo couldn’t divulge details from the show, which runs for seven episodes, they agree that the experience was a memorable one. “I don’t know that I would do another one, because I’m not a competitive person, so this was more of a growth experience for me,” Prince says. “I was trying to test my limits and get out of my comfort zone and trying to experience something that I knew I wouldn’t be entirely comfortable with.”

Tayo says she was nervous about being in the competition but also saw it as a great opportunity. For her, the best part was meeting the other contestants and making new friends in the industry. “It’s hard to find good chefs—and good people, in general—that you can confide in about work stuff or even consult with recipes. All the competitors, all the chefs, they’re all so very kind that I think that was already a winner for me,” she says.

While you savor the episodes on TV, check out these talented chefs in real life at their Las Vegas restaurants. Prince is partial to mousse-based desserts, the first things she learned to make in culinary school, while Tayo loves creating anything with chocolate from around the world.

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