Harold Dieterle

Harold Dieterle dishes on which chef he thought really deserved to pack her knives.

on Mar 26, 2008


I think first thing with creating an upscale taco would definitely be presentation and then just thinking outside the box a little bit. It's kind of hard to take something like that that's just so rustic and just very, very homey and turn it into something you would serve in some fine dining atmosphere.

I respect Spike's comments about the challenge. The fact of the matter is the guy laid down what his style is. He's just saying "I don't really care what you want me to do -- this is how I cook and this is my style of food service." He felt like a taco stay tone-downed, contain humble ingredients, and serve it as such, and that's the kind of atmosphere he wants to make that in. I respect that.


I've never eaten jicama as a wrapper -- I thought that was a pretty good idea. I've had jicama inside a taco, but never used it as the shell so to speak. I thought that was pretty sharp on Richard's part.

As far as the Elimination Challenge, I thought the one team to some degree was going to win. They had the whole s'mores torch going. I thought that was pretty sharp. I know it's a block party and it's supposed to be outdoors, but there was a ton of salads being made. And Zoi ... I don't know what kind of chef inside their own kitchen that doesn't feel comfortable doing something isn't going to speak up. You have to speak up. You can't allow yourself to get bullied around. How do you just get pushed to doing something you don't want to do and not speak up and say, "You know what, I don't really wanna make pasta salad." F*** -- what are you thinking? Speak now or forever hold your peace.