This Top Chef grew up eating Filipino food

Filipino-American chefs have come and gone on Top Chef, but none like Dale Talde, who joined the competition in Season 4. Dale, who grew up in Chicago, trained at CIA before working at hometown restaurants like Spring, Kevin, Naha, and Vong’s Thai Kitchen, where he worked under Jean-Georges Vongerichten and alongside another Season 4 contestant, Stephanie Izzard. He then moved to New York City, where he worked as chef de cuisine at Morimoto before snagging his current position of sous-chef at Buddakan.

Dale’s ex-girlfriend urged him to try out for Top Chef, as did his entire line staff at Morimoto, and it was a stroke of fate that he did, after spotting an open casting call right across the street from where he worked. He went in unprepared and resume-less, but left as one of the chosen 16, a testament to the confidence, talent and intensity that made him the chef you loved to watch in TC4.

At present Dale is juggling his duties at Buddakan with jet-setting all over the world as a Top Chef. He’s also set up DQ, a consulting service that provides private catering, cooking demonstrations, menu design, and general restaurant assistance.

When did you know you wanted to become a chef?

I knew I wanted to be a chef when I was like 9 or 10 and my mom made sinigang and I wanted pancakes. My mom, of course, said, “Eat what I made” and I said, no, I’m going to make it myself, so I did and I thought to myself, this isn’t too hard.

Who taught you how to cook?

I learned how to cook at the Culinary Institute of America, but my family really inspired me to cook, especially my mother.

Growing up what kind of food did you eat at home?

I ate all Filipino food at home.

What are your favorite and least favorite Filipino dishes?

My favorite dishes are kare-kare, without a doubt, also pork adobo, and black beans with pork feet. Least favorite is anything with bitter melon.

What dish would you recommend to someone trying Filipino food for the first time?

Pork adobo.

Why do you think Philippine cuisine hasn’t become as popular or well known as other Asian cuisines?

I think that our culture is not really that well known, so then our food gets lost in the mix of Asian and Southeast Asian.

How would you make it more palatable to non-Filipinos?

Well, I think that as soon as people get familiar with our culture, then people will get the food. We just need to get people to know about the Philippines and its people.

What was your favorite Top Chef challenge?

My favorite challenge was the technique challenge that was judged by Daniel Boulude (I spelled that wrong). (Editor’s note: Correct spelling is Boulud.)

Do you think Top Chef is really a good vehicle for discovering great chefs?

Not really. I think that Top Chef is entertainment. I mean, I feel like I’m a good cook, but where you find great chefs are at great restaurants.

Who’s your favorite judge and why?

My favorite judge would be Tom (Colicchio) because he’s always been a chef I looked up to even before the show.

Is there anything you regret about your Top Chef experience?

The only thing I regret about the show is drinking too much because when I got back home I realized I gained 15 pounds.

If you were behind the judges’ table, how would you rate Anthony Bourdain both as a judge and as a chef?

As a judge I think he was fair. As a chef I really don’t know his food but he has admitted he’s not a great chef.

How did you find his No Reservations episode on the Philippines?

I thought the show in the Philippines was not that great. The kid that was supposed to be his host was pretty dull.

If you had gotten into the Top Chef final, what “best meal of your life” would you have cooked?

It’s really hard to say, but I’m sure I would have done some kind of raw course, then a dumpling course, a noodle-soup course, then a braised pork shoulder, then my halo-halo for dessert.

What kind of restaurant do you dream of opening?

My dream restaurant is a casual sandwich and dumpling spot with a lot of grilled, homemade sausages.

* * *

“Top Chefs Cook Something Up at Ayala Malls” starts tomorrow, March 27, with a 6 p.m. show at Glorietta 5 Atrium. On March 28, Saturday, catch Ilan and Dale at TriNoma Park at 4 p.m.; on March 29, Sunday, show starts at 4 p.m. at Alabang Town Center’s Activity Center.