The REAL Rules for Iron Chef America…?
Posted on: June 3, 200910 comments so far (is that a lot?)
Did you ever wonder how the heck the chefs on the show can so quickly start preparing dishes …right after supposedly just being told what the “secret” ingredient is?
According to the internet stuff I looked at, this guy’s post seems to sum up the food cognoscenti’s general consensus:
“The high-end, hardback, by-invitation-only professional chef’s magazine Art Culinaire, explained the rules to this about a year ago. The chefs are given a list of 5 ingredients at least one month before they will perform. An hour before they begin, they are told which of the 5 ingredients they will actually be “surprised” with, so that they can consult with their sous chefs. In Iron Chef Japan, they did not have this advance notification.
More important, in Iron Chef Japan the chefs had to prepare and plate ALL of their food within the hour. In the Iron Chef America version, they only need to plate ONE of each dish, and also there are never more than four servings needed (one for the Chairman and three for the judges). Some of the Iron Chef Japan episodes required serving as many as seven—and everything had to be plated within the hour. It is obvious from watching Iron Chef America that they only plate one of each dish before the timer is up.”
More important, in Iron Chef Japan the chefs had to prepare and plate ALL of their food within the hour. In the Iron Chef America version, they only need to plate ONE of each dish, and also there are never more than four servings needed (one for the Chairman and three for the judges). Some of the Iron Chef Japan episodes required serving as many as seven—and everything had to be plated within the hour. It is obvious from watching Iron Chef America that they only plate one of each dish before the timer is up.”
From watching the show myself, I agree that they absolutely must have been told the “secret” ingredient before-hand or at least have been provided 3-5 options - for which they would have developed recipes with their sous chefs for each possible contingency. It is also true – and 100% clear from the broadcast (but never mentioned by Alton or anyone else) – that they only have to plate one of each dish…and then get time to plate the additional 3 required dishes, some time after the “battle” concludes…which is edited out or not filmed at all, presumably (to further shield it from being leaked to the public).
That’s just what I’ve dug up and/or surmised myself from watching the show so often. …so there is some speculation here and some internet research. …and I ALWAYS trust what I read online. Well no, but it really seems to square with what makes sense, what is possible, and what I’ve seen with my own two eyes.
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June 4th, 2009 at 3:30 pm
What!
I don’t believe this. I need you to give sources? Respectable journalism needs respectable sources. You say “This guy” but you don’t have a link to him or his article. Who is he? Is this Deep Intel?
You are telling me that Food Network would try to mislead the audience? I refuse to accept that.
Maybe that’s why Top Chef is such a better show. Because that show never, ever, lies or distorts the truth. Never. Never Ever. Same with Hell’s Kitchen and Kitchen Nightmares. Those are DOCUMENTARIES!
Thank The Lord Almighty G-D that we have the internet. A place where people can just do their own thing without the meddling of some stupid network.
I came across this site thanks to Adventures in Buffaloland. I also like the All Access Pass episodes. You need more of those.
-Hector
South Buffalo.
June 4th, 2009 at 10:32 pm
Yes, these rules have been known for a while. I was under the impression that it was narrowed down to three before the unveiling. Clearly, with the special pantry items they have, this isn’t shocking.
Also, Alton gets a list of all panty items before hand and makes sure he has interesting facts about all of them before the show begins. He states this in the Iron Chef America “behind the scenes” special that Food Network aired a few years ago.
In terms of needing to plate food – this is also true; but, it may also be something that they changed for a reason. I know that on Next Iron Chef they needed to plate all dishes and food often got cold, lost it’s crunch, foams fell etc. (see judge Michael Ruhlman’s blog.) So assembling the dishes after the timer rings doesn’t bother me. I also don’t feel like they hide this fact. If anyone just looks at the table it’s clear they have only one dish of each course plated.
My biggest complaint is that the chefs get a month to prepare and that the matches are decided beforehand. It really takes away the intensity and on the spot creativity. But, ya know, that’s they way it goes. I mean, it’s TV. Also, in the japanese version, you didn’t get to bring your own Sous Chef.
Another big complaint I have is that when the score is a tie they don’t have a tie breaker battle. On the original iron chef they would have a 30 min battle to create 3 dishes out of whatever ingredient there was enough of. When Morimoto had a tie on the Japanese version the tie breaker was “Battle Scallions!” I think that’s great.
Oh and finally… The new chairmen… not actually the nephew of Chairmen Kaga.
In chinese culture (and asian cultures in general) the term Uncle is often used similar to the American slang, “my brother.” So when he says, “my uncle” it’s sort of a good play on that.
In the Japanese version, Chairman Kaga is played by a well known actor. it would be like casting William Shatner. Very tongue in cheek. Speaking of William Shatner, he WAS the original American chairmen.
http://en.wikipedia.org/wiki/Iron_Chef_USA
January 9th, 2010 at 8:47 pm
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September 11th, 2011 at 9:49 pm
It looks like they are allowed to boil water ahead of time. I just watched lobster battle and they dropped the lobsters in a 20 gallon pot which was already full of boiling water – otherwise, most of hour would have been used bringing the water up to a boil!