Food TV

Everybody loves the fast paced excitement of Iron Chef America. The talent and showmanship of the four people that hold the proud title Iron Chef cannot be denied. Food Network has decided to play up the success of the Next Food Network Star, by creating another Survivor style reality show. Finding one more chef to stand beside Bobby Flay, Cat Cora, Mario Batali, and Matsuhara Morimoto in Kitchen Stadium.

The first episode of Next Iron Chef was very good. It’s main focus was speed and artistry. Narrated by the versatile Food Network personality Alton Brown, the show was quick paced and intelligent. After having met our contestants, we got right into the competition.
The first of the two competitions showcased speed and skill. The contestants had a mere 15 minutes to de-bone a whole chicken, fillet a salmon, french a rack of lamb, husk 6 bivalves, get 2 cups of milk out of coconuts, and slice a piece of vegetation that I can’t quite place, nor remember the name of into four slices thin enough to read a newspaper through
The first group of four chefs managed to get through the challenge pretty well. Although Chef Cosentino, who brags that he is happy to cook with what most people are all to eager to throw away, completely ignored Alton Brown’s repeated hints that perhaps he should remove the bones and fins from the salmon that he filleted. When the second team came up, however, we were blown away by the speed and efficiency of Chef Morou. That is until he noticed that somewhere between the chicken, salmon, and lamb that he managed to get to within the first three minutes of the competition, he had sliced his finger open. He was bleeding all over the place. Still he was the first to finish the entire challenge, with quite a bit of time left to spare.
On the judging of the challenge we found that while Chef Morou may have been the fastest of the lot, he was not the most accurate. That honor, and the first “reward” of the series went to a competitor that until then I hadn’t really noticed. He cut cleanly and quickly and ended up with the full 75 points. A feat that not one of the other competitors accomplished. And that was Chef Aaron Sanchez.
For the second half of the show, the elimination challenge, the Chairman had a “sweet tooth”. Alton explained to the competitors that they were to make 2 world class desserts in 90 minutes. One a classic dessert of their choosing. The twist? They could not use, butter or sugar. And if they wanted cheese, they would have to make it themselves. The second dessert would be made of something savory. Chef Sanchez, having won the first challenge, got to choose first and decided on Duck Confit. The rest of the competitors made their choices, and Chef Cosentino surprised everyone by picking tripe. Even though he was only the third to choose, and there were plenty of other things on the table. Apparently he really means it when he says he will cook with anything! The chefs were then split into two groups once again and prepared their desserts. Although there were a few technical difficulties in the kitchen, probably due to the extraordinary amount of people and heat in there, everything went smoothly.
The judging was quick and painless. Chef Besh impressed with “Catfish Three Ways”. The catfish and grape truffle was the most astounding of the three. He also made a bread pudding with bananas foster, and the judges commented on how rich and tasty it was even though he did not use butter. He easily won, and chef Cosentino’s tripe was good enough to have him called back as well. Unfortunately Chef Des Jardins was not as good with her salmon roe, and was the first to be sent home. Perhaps because when asked if she did anything with the salmon roe, her response was a sharp “I rinsed it”.
Who will be the Next Iron Chef? I will be tuning in, and I hope you will too!!!