Post by missteetheironchef on Jul 26, 2008 11:28:50 GMT -5
abcnews.go.com/Entertainment/Story?id=5444825&page=3
'Iron Chef' Secrets Revealed
Behind the Scenes at One of the Food Network's Most Popular Shows
"You know, [the chefs] become big on TV and they become sloppy with knife skills," Brown added. "It's like, 'Oops! I've cut the dickens out of myself.' You know, blood all over. ... Sous chefs are laughing."
'This Changes Careers'
The schedule can be grueling with back-to-back battles. The Food Network shoots 26 episodes in just three weeks.
Chef Michael Symon, the newest Iron Chef, said recently he was filming his ninth one in two and a half weeks.
"It is similar to what restaurants do every day of our lives … much quicker, but similar," he said. "But you've got all this smoke being brewed in here. How is it cooking on a stage that looks like it's made for Bon Jovi? I think it makes it great fun. It's theater, and we're here to put on a great show."
It's a show that turns chefs into stars. Symon, Flay, Mario Batali, Morimoto and Cora are household names and stars in the industry.
"You can come in from a restaurant in wherever, you know, Nebraska or something," Brown said. "This is life-altering. This changes careers. As for the iron chefs, they have got to stay on top, you know. They lose every now and then, but when their season starts looking bad, they worry about being traded. I mean, it is like being on a professional team."
Judges vs. Chefs
And ultimately, it is a panel of judges that decides their fate. There have been 106 judges over the years ... and every one of them has an opinion.
One of the regulars is Andrew Knowlton, a restaurant editor for Bon Appetit magazine.
"I feel like [the chefs] really want honesty, and I owe it to them," Knowlton said. "I mean, this is what they're here for. It's part of the gig.
But sometimes, Cora said, it's easy to feel frustrated with the judges.
"You have to stand there," she said. "You have to grin and bear it. There are times when you want to put a chokehold on someone but, you know, you just stand there and take in their feedback and appreciation. Even if you don't agree, you have to be professional about it.
"You can hit them with a pan later," she joked.
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To be continued...
'Iron Chef' Secrets Revealed
Behind the Scenes at One of the Food Network's Most Popular Shows
"You know, [the chefs] become big on TV and they become sloppy with knife skills," Brown added. "It's like, 'Oops! I've cut the dickens out of myself.' You know, blood all over. ... Sous chefs are laughing."
'This Changes Careers'
The schedule can be grueling with back-to-back battles. The Food Network shoots 26 episodes in just three weeks.
Chef Michael Symon, the newest Iron Chef, said recently he was filming his ninth one in two and a half weeks.
"It is similar to what restaurants do every day of our lives … much quicker, but similar," he said. "But you've got all this smoke being brewed in here. How is it cooking on a stage that looks like it's made for Bon Jovi? I think it makes it great fun. It's theater, and we're here to put on a great show."
It's a show that turns chefs into stars. Symon, Flay, Mario Batali, Morimoto and Cora are household names and stars in the industry.
"You can come in from a restaurant in wherever, you know, Nebraska or something," Brown said. "This is life-altering. This changes careers. As for the iron chefs, they have got to stay on top, you know. They lose every now and then, but when their season starts looking bad, they worry about being traded. I mean, it is like being on a professional team."
Judges vs. Chefs
And ultimately, it is a panel of judges that decides their fate. There have been 106 judges over the years ... and every one of them has an opinion.
One of the regulars is Andrew Knowlton, a restaurant editor for Bon Appetit magazine.
"I feel like [the chefs] really want honesty, and I owe it to them," Knowlton said. "I mean, this is what they're here for. It's part of the gig.
But sometimes, Cora said, it's easy to feel frustrated with the judges.
"You have to stand there," she said. "You have to grin and bear it. There are times when you want to put a chokehold on someone but, you know, you just stand there and take in their feedback and appreciation. Even if you don't agree, you have to be professional about it.
"You can hit them with a pan later," she joked.
================================================
To be continued...