At the tender age of twelve Dale realized his vocation was to become a chef after watching a television interview with the master chef Paul Bocuse. Paul Bocuse was rich, famous, well traveled and fat. Dale enjoyed making rum balls in grade six elective classes. And with an American father who lived most of his childhood on navy bases around the world, Dale was introduced to many different foods and cuisines and was already nurturing a passion for cooking by tricking up Heinz soups and decorating cakes, so this had to be the job for him.

September 1981
Dale began as a Cook’s Assistant (see also: Kitchen hand) after school and on week ends at Warrnambool’s best restaurant.
After two years, mountains of pots and pans, hundreds of sea food cocktails and chicken in pink pepper sauce, Dale moved to Melbourne to begin his apprenticeship at Onion’s Restaurant, finishing his time at Henry’s restaurant (best new restaurant 1987 Age good food guide)

His next step was a position as Chef Tournant at the highly acclaimed and awarded Petit Choux in Armadale, where he toiled for two years finally working his way to Sous Chef.
 

January1990
The only logical step to take next (after two years of relaxed and stress-free work) was the overseas sabbatical. This involved traveling and working in the United Sates, Mexico, Guatemala, United Kingdom, Europe, Israel, Turkey and Thailand. Living and working in these countries furnished a broad knowledge in food, commodities and cultures. Work varied from Chef de partie saucier in a 5 star resort in Scotland, Bar manager in a London hotel, tour guide in Ireland and farm hand on an Israeli kibbutz.

January 1992-October 2002
This period was a time to use his training and passion for cooking and food in serious Melbourne restaurants such as The Adelphi, Florentino’s, ( Sous Chef) Café Luge, Syd’s and The Mountain Inn Mount Macedon( Head chef). There was also a stint in Brisbane as Head chef at Joseph Koolinski’s at Chevaliers .(three hat)

October 2002-Present
After twenty years in industry and looking for a new challenge, Dale undertook a Certificate iv in workplace training and assessing and began teaching at William Angliss Institute of TAFE. Dale has found teaching to be most rewarding and is working hard to bring passion back to the industry through apprentices and commercial cooks. With full support from WAI he is reestablishing competitions at WAI and training competition teams. As a committee member of the Australian Culinary Federation and Les Toques Blanches Dale is hoping many young cooks will get involved in their industry. Believing that when these young cooks see what our industry can offer – passion – this will help them do great things, not just cook.

QUALIFICATIONS:
2005: Victorian Institute of Technology - Diploma of Vocational Education and Training 2002: Focus training organization - Certificate IV in Assessment and Workplace Training. 1987: William Angliss College - Successfully completed apprenticeship of Cooking, attaining credits in all final year subjects
ACHIEVEMENTS AND AWARDS:
2006 - Team manager, VIC Tafe Challenge - Gold Medal Overall winning team - Victorian Kitchen Competition Melbourne Culinary Challenge - Sliver Medal 2005 - Team manager; VIC TAFE Challenge - Sliver Medal 2004 - Team manager, VIC TAFE Challenge  - Gold Medal - Victorian Kitchen Competition Melbourne Culinary Challenge - Bronze Medal 1993 - Food Service - Certificate of Merit in the Cuisine of the World Section 1989 - Food Service - The Len Collins Memorial Perpetual Trophy for  - Best Hot Food Served - Gold medal in the Main Course section, Class A- Bronze medal in the Dessert section, Class A
* Committee member of Australian Culinary Federation * Les Toques Blanches member * Judge Nestle’ Golden chef’s hat 2006 * Judge VIC TAFE Individual Challenge 2006 NMIT * Judge Spotless Apprentice competitions 2004/2005/2006 * Assisted with operations Bocuse d’Or 2004/2006 * Assisted with operations VIC TAFE Team Challenge 2006 * Convener VIC TAFE Individual Challenge 2006 WAI.