PATRICK STEVEN WAECHTER | 6.27.2007
In its third season, “Top Chef” was recently filmed in our own metropolis of Miami. Only the as of yet unfilmed finale remains. In the meantime, 411 took some time to speak with openly gay participant, chef Dale Levinski. We learned all about his entrepreneurial spirit, the arithmetic of spices and got a few tips for the upcoming barbecues of July 4.
411 Magazine: Why did you begin cooking?
Dale Levitski: I always enjoyed cooking. My grandmother was a fantastic cook on my mom's side. On my dad's side, the same thing. I had a lot of home cooking as I grew up, so it was just a big part of my life. In college, i was flipping burgers and I just loved the rush of being on the line. So, I decided to go that route
How did you get involved in "Top Chef?"
Just kind of on a last minute whim, I was watching a "Top Chef" marathon and there was a little casting blurb so I downloaded the application and talked about it with my boyfriend at the time,. A lot of my friends were just like, "Go for it! Go for it!" Well, a couple weeks later he dumped me. I flew out to L.A. on an open call and I was hell bent on landing the show!
And you're based in Chicago.
What do you do there?
Currently, I'm working on opening my own restaurant with my business partners. I have four business partners. This restaurant was in the works before I even applied for the show, but it just seemed like perfect timing when I got on. Right now, I'm working at a restaurant called Sola. I'm doing mostly front of the house stuff. The chef/owner there, Carol, she was the first chef I worked for in Chicago. She's showing me the ropes on how to be a chef/owner.
How was your time in Miami filming the show?
I had a fantastic time in Miami. When I was in college, I was an athlete and we used to train at University of Miami in Coral Gables. I hadn't been down to Miami beach in years. It was great to get back and see how much Miami has changed
I'm pretty new here, actually. I haven't really been able to put my finger on it, but what do you think the regional flavor of Miami is?
In my opinion, Miami is definitely really fresh and vibrant. The new world cuisine of Norman Van Aiken, who is a native Chicagoan, by the way... Very bright and flavorful, but nothing very rich. I think Miami definitely has a lighter touch.
Let's say you're having a date over for dinner. What do you need to keep in mind?
Don't cook for him at home! (laughs) Being a chef, there's this kind of expectation of throwing the fantastic dinner party. But I think it’s best to just keep it super simple. Don't try to impress too hard or try too hard. Don't try and like, you know, be egotistical and go overboard with something that's going to be intimidating.
I read something in your online bio about flavor math. What is this?
It's a phrase I use. There are so many different components to a dish. You have to balance your seasoning with salt and sugar. Your acids and different textures. Balancing out all of the different flavors, you literally add them all up in your head and it becomes this very well rounded little bubble of what's going to make a dish absolutely balanced and work. If a dish falls flat, it's likely missing one of the prime components of what's going to accentuate the flavor.
How do you feel being gay has impacted your career and the way you get around the kitchen?
I think being gay in the kitchen has actually made me a better chef. My own insecurity would be to be concerned about what other people are going to think about me since the kitchen is a physical "masculine" environment. You're working long hours and you're sweaty and bumping into one another. There's definitely a step in proving yourself , that you are good, that you aren't just a stereotype and proving to them that you are one of them at the same time. It's similar for women in the kitchen. There is this extra step in proving yourself. But if you can cook, you can cook.
You and Sandee both have mohawks. Did that cause any stirs... or hair product sharing?
Actually, the one person who's hair products I borrowed was Hung! I didn't need much. It was kind of funny... When Sandee and I met I was just like, "Oh, Jesus, the two gay people with mohawks..." The mohawks have gotten a lot of attention. I shaved it in right before the show. I didn't intend for that. It was just as new for me.
What recommendations do you have for the perfect 4th of July barbecue?
The most important thing to do is to keep it as simple as possible. Get good quality meat and season it correctly with a good salt, pepper, some oil. Don't try and over do it. Make sure your meat and your vegetables are grilled perfectly. That's all you need. A good barbecue is about good beer, good hooch and good meat!
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