Dale Levitski

Dale: (on "Top Chef's" winner Hung Hyunh) Hung's a great cook. But that's pretty much what he does, he's a cook. He's a sous chef. When you get to the level of executive chef, you're managing, you're doing financials, it's not only about the food. The food is probably 50% of your day when you hit the executive chef level, and I think I had more experience in that compared to most of the people on the cast.

Dale: (on his use of instant mashed potatoes for the "Family Favorites" Challenge) I think the fact that the instant mashed potatoes had a brand name, you know, Potato Buds ... if I just said I used potato starch to make the dough, all of a sudden I would have been like, a molecular gastronomic genius. But the fact that actually it came out of a box ... you know, it's kinda funny.

Dale: I think a lot of chefs fall short of really understanding and having a personal relationship with your clientele. Know who you are serving and why and what they're looking for. And there are so many egomaniacal chefs that are, 'Here's my food, eat it. And you'll love it.' I want to cook this for you and make you happy, and if it doesn't I'm going to change, I'm going to adapt. A lot of chefs are not humble enough to do it.