Next Iron Chef

If you've been tuning into the suspense that's The Next Iron Chef, then you might've heard there's a new toque ready to ward off challengers at Kitchen Stadium: New York chef Marc Forgione. On Sunday's finale, Forgione duked it out with Italian maestro Marco Canora in Battle: Honor, a challenge to create an Iron Chef-worthy Thanksgiving meal in 60 minutes. Forgione walked away with the title after executing a five-course, turkey-free meal that was modeled after the provisions eaten at the Pilgrims' very first Thanksgiving.

We caught up with the newly crowned Iron Chef the morning after his win, where he spilled the beans about everything from insights to hangups about the show. His thoughts on unfair eliminations, Kitchen Stadium, and more, after the break.

Food Network's The Next Iron Chef is down to its final four contestants. Slashfood caught up with the most recent chef eliminated, Houston restaurateur Bryan Caswell. The chef, who was affectionately dubbed "the linebacker ballerina" by the judging panel for his hulking stature but delicate food presentation, explains why he took on the televised challenge.

His main motivation for starring? To shed a positive light on Gulf Coast cuisine and give visibility to Bayou City: "I grew up around here, I love it, and I think it gets very little play as a viable culinary resource," he says of Houston, adding that Gulf seafood is "in fantastic shape." Head over to Slashfood to read more of Caswell's reflections.
Photo Courtesy Food Network

Season three of The Next Iron Chef is almost halfway through, and competition's getting fierce. Slashfood spoke to current contender Marco Canora, chef and owner of New York City restaurant (and David Chang favorite) Hearth for a behind-the-scenes look at the show.

Reality television took Canora by surprise: "I was surprised that it was as real as it was. What you see is what you get," he reflects. And although he's adamant that "there was no weird animosity," he also has mixed feelings about judge (and fellow Manhattan restaurateur) Donatella Arpaia: "It's kind of mind-blowing. No one was able to figure her out," he admits. Head over to Slashfood to watch the full interview.
Photo Courtesy Food Network

Hot off the heels of Aarti Sequeira's win on The Next Food Network Star comes announcement of new contestants slated for season three of The Next Iron Chef, and the lineup is a little surprising.

Those hoping to become the next Kitchen Stadium superstar include none other than Ming Tsai, who is already an established television personality on PBS, as well as Food & Wine Best New Chef Bryan Caswell. Another notable participant is Marco Canora, owner of New York hotspots Hearth and Terroir. See all 10 chefs who will be competing — as well as my thoughts on the roster — when you keep reading.

The year 2009 has been a busy one for Aarón Sánchez. The chef, who's known for his contemporary Latin cuisine, runs New York restaurants Paladar and Centrico, while racing against the clock on Food Network's Chefs vs. City. Yet he still finds time to cook at home, and wants you to do the same.

"We're at a time when people are very conscious about how much money they spend on food," said Sánchez, who recently partnered with Walmart to design a budget holiday menu. We sat down to talk, and he shared his thoughts on the show, food trends, and season two of the Next Iron Chef. Hear what he has to say when you read more.

If you've been watching season two of The Next Iron Chef, then you already know that last night, a new Iron Chef was crowned. The two finalists — New York's Jehangir Mehta and Philadelphia's Jose Garces — flew back to Manhattan after a whirlwind trip in Tokyo to compete in Kitchen Stadium for the final showdown. Get the scoop (warning: spoilers ahead!) when you read more.

Last night was the season premiere of The Next Iron Chef. For the elimination challenge, each of the ten industry vets was asked to cook using a different extreme ingredient. The list ran the gamut from unlaid eggs with fallopian tubes still attached to jellyfish, eel, and sea cucumber.

The putrid-smelling elements, like stinky tofu and durian, would've been the toughest to work with, simply because, when it comes to food, aroma is a component that can't be compromised. But it was the fallopian tube attached to the unlaid egg that really made my stomach turn.

To those of you who tuned in to watch the first episode: Which ingredient was the hardest to work with — and which was the most off-putting? What are your initial thoughts on the show in general?

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