I’ve been following the Bravo cooking show Top Chef for several seasons now. Noted with mild interest that this season has a Filipino chef in the running. Dale Talde is a 29-year-old Chicago native who’s been quietly forging ahead in the culinary race that unfolds every week on my TV.

(By the way, what’s with the “look at my shiny silver belt buckle” pose? I’m not a fan.)

At first, I have to admit Dale didn’t blip on my radar because my early favorite was this guy, Ryan, and only because he’s cute. Yes, I’m shallow that way.

But he got axed last week for attempting to do a five-course meal at a tailgating party. Oo nga naman, five courses? Over ha.

But, Dale peaked my interest because he won a challenge two weeks ago. Last night, though, he finally won my vote because he made a Halo-Halo for one of the challenges.

Halo-Halo is literally “mix-mix”, a layered, shaved ice concoction of sweet stuff, topped with ice cream, that you’re supposed to mix altogether when you eat it. Dale’s Halo-Halo was prepared with the flavors of lemongrass-infused young coconut water, avocado puree, braised mango, bruleed mango, kiwi, candied cashews, young coconut meat, rice krispies and chili rings.

Ooh la la. (Kahit walang kaong at nata de coco.) Sounds like heaven, even without the traditional ingredients of kaong and nata de coco.

And I also found out that Dale works in Buddakan in New York. I was blessed enough to try Buddakan in Philly with friends and I loved it. I have good memories of that place, and its connection to Dale means points to the Filipino chef in my book.

Dale says of his “don’t mess with me” ‘tude:

I’m Asian, not the tallest dude in the world and I look like I’m 12. In the kitchen, you have to have a presence about you or you’re gonna get eaten alive. You’re always running at 100 percent. You don’t know when to stop. I have no OFF button.

Ha! I often say I have to prove myself more because I’m short and I look (and sound) like a little girl, so I know what he means.

Here’s a video of Dale from the Top Chef website, where he explains how his Filipino background influences his cooking:

I’m crossing my fingers for this guy!