Harold Dieterle

Harold Dieterle shares his predictions.

on Sep 12, 2007


So, Padma wakes everyone up at six to make her breakfast? When I saw that, I thought, "that would've made me cranky".

I also wondered if maybe the chefs had heard some rustling in the kitchen, so they knew it was coming. If you hear all that stuff moving around, you know something's going on. That being said, at the end of the day, being on set, you're so tired that there's a good chance that they were just sleeping like a dead person, and they didn't hear anything. I'm just not a morning person, and I know that before I have my coffee, I don't want to speak to anybody. You have to know what the challenge is, and, that said, you have to know who the sponsor is, too. And this week, you were going to have to do something in a blender. I'm not so sure everyone did use a blender. I know some of them made crepes, and this and that, but with all that fruit up there to use, you better make something for Padma to drink, and you better make something for her to eat. I think the only two people who did that were Hung and Brian. And monster blackberry seeds just aren't going to mix up well.

From a technical standpoint, I just enjoy watching Hung cook. It was cool to see him win because I was always torn between who I thought was going to go all the way. I thought it was going to be him and Tre. And since Tre got knocked out, it was cool to see Hung working it. I like watching him at his cutting board. How he runs around like a whirlwind in the kitchen is completely unacceptable, but I've never really wanted to get involved in the whole "how is everybody getting along?" thing. I'm just talking about putting food together, watching him in front of that cutting board. I mean getting along with people matters, especially when you're working in a professional kitchen. I don't want to say that I don't care how people act, behave, this, that and the other... it does matter, I'm not saying it doesn't. That shit's not cool. I know for sure that in his kitchen, where he's Executive Sous-Chef at Guy Savoy, that shit's not going down. You've got to practice what you preach. But I don't want to get into that -- that's a whole other story.