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Dale from top chef dating

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"I love the balance that Asian cuisine offers the salty, sweet, bitter and sour and the textures it provides for different experiences in every bite." One of his kitchen favorites is a dry aged kobe rib eye.He says cooking meats is one of his favorite things to do in the kitchen and the technique that goes into properly searing and basting a rack of lamb or steak shows a lot of love.

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Also the year of pork belly and kale and bourbon cocktails.

After moving back to Chicago, he worked in the kitchens at some of the city’s finest restaurants including Blackbird, La Tache, and Trio.

Dale Talde's passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen.

Without any formal culinary training, Dale landed a job as a fry cook at the Ground Round in Iowa City while attending the University of Iowa.

He instantly fell in love with the rush of the kitchen, and his culinary career began its course.