On todays THE FOOD SEEN, Harold Dieterle, may be best know for being the first winner of Bravos Top Chef, but it took much longer than one season of television to ready him for competition. Hear about how Harold grew up with Sicilian Sunday suppers, traveled to Spain, too his two-star education on Long Island to Manhattan and the maturation that came with that move. As chef/owner of West Village neighborhood restaurant, Perilla, and contemporary Thai offshoot, Kin Shop, Harold continually challenges himself with new flavors and cuisines, even outside of TV. This program has been brought to you by Whole Foods. I got myself pretty caffeinated, and I was jawing off all sorts of nonsense, and these guys were like, Oh, yeah, this guys great. Hes made for T.V. -- Harold Dieterle on his Top Chef audition, THE FOOD SEEN Young cooks nowadays- theyre so soft! They dont want to just do it and get their hands dirty. -- Harold Dieterle on THE FOOD SEEN
On today’s THE FOOD SEEN, Harold Dieterle, may be best know for being the first winner of Bravo’s Top Chef, but it took much longer than one season of television to ready him for competition. Hear about how Harold grew up with Sicilian Sunday suppers, traveled to Spain, too his two-star education on Long Island to Manhattan and the maturation that came with that move. As chef/owner of West Village neighborhood restaurant, Perilla, and contemporary Thai offshoot, Kin Shop, Harold continually challenges himself with new flavors and cuisines, even outside of TV. This program has been brought to you by Whole Foods.
“Young cooks nowadays- they’re so soft! They don’t want to just do it and get their hands dirty.” — Harold Dieterle on THE FOOD SEEN