Burning Questions

Dale Talde answers our questions about working with Richard Blais and improvising with food.

Apr 24, 2008

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Bravotv.com: What were you thinking when Padma said that you had to create a dessert?
When I knew that I had my one dessert to show and here was my chance to show it.

Bravotv.com: Why is making a dessert so difficult for chefs? (especially for past contestants)
Well, it doesn't have to be -- you just need to step out of the box and not just look at desserts as cakes and souffles. My dessert had no baking element to it and a forward-thinking chef will know his flavor profiles and create -- this is what we do. I think it goes back to technique; if you have a strong technique then you now have the foundation to be creative.

Bravotv.com: You were in Chef Iuzzini's top -- how did that feel?
I felt good to be in Chef Iuzzini's top, but I want to win. Not to sound cocky, but I had an idea Chef would like my dessert -- a little out-of-the-box, but my flavors were there.