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He's so saucy!
It looks like the knives are already sharpening for the new season of "Top Chef." As we reported in New on the Scene, Chef Dale Levitski (who has cooked and consulted everywhere, from Orange to Trio Atelier to La Tache to Stone Lotus) is ready for battle. This is the official bio that Bravo sent to the media:
DALE
AGE: 34
HOMETOWN: Chicago, Ill.
PROFESSION: Chef/Consultant
CULINARY EDUCATION: Self-Taught
SIGNATURE DISH/CUISINE: Croque Monsieur
Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.
You go, grill!
Of course, Levitski won't exactly be breaking any kitchen barriers: The Hearty Boys (a.k.a. Steve McDonough and Dan Smith) already have that distinction--the catering domestic partners, after all, were the first winners of "The Next Food Network Star." And, oh yeah, famed Queer Eye foodie (and Chicago native) Ted Allen ? He'll be a judge on the show.
When we asked Smith about Levitski's comment, Smith said: "I just think it's funny that the queer celebrity chefs are taking over Chicago!"
Speaking of the Hearty Boys, look for HBTV -- think cooking karaoke -- to open mid-summer at 3819 N. Broadway.
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Issues like gender preference, race and the like have little to do with what comes out on a plate or how well or poorly the kitchen is run, the rigor applied to the perfect production of the plates delivered or the eye and palate applied to creation of fine food.
Lots of my candidates and as many of my clients are gay professionals. The important word is professionals. They range from star chefs to club general managers to product developers for mega restaurant groups. They include sous chef, pastry chefs and promising young people with good attitudes.
Any professional, and make no mistake, cheffing is now a profession, hangs his personal agenda on a hook next to his or her tennis street jacket when donning the white coat.
With Chicago taking on the position of one of the leading cities in the country in innovative food, there are more surely more innovative approaches to the question of who stirs the sauce.
And if he feels that others are not as good because they can be outcooked by a queer, sounds like he has some issues that need attention. Poor sap.
With an attitude like that, he won't get very far.
so, umm, he's a cutting edge 'chef' and 'consultant', yet he's not confident he can properly dice an onion?! that's like a self-proclaimed 'master auto technician' being daunted by the prospect of replacing an upper radiator hose on a '94 honda civic.
what a hack...