Chopped All-Stars Begins: One Iron Chef Moves On, Three Say Goodbye

by in Food Network Chef, Shows, April 9th, 2012

chopped all-stars iron chefs
What can you expect when you put 16 star chefs you know and love on the Chopping Block for charity? Inventive dishes, out-of-this-world ingredients, smack talk, laughs, sweat and a grand prize of $50,000 for the winner’s charity — you can expect it all on the newest season of Chopped All-Stars.

Here’s the breakdown. Each Sunday, a new group of All-Stars will compete for a spot in the finale. Last night, four Iron Chefs battled it out. In the coming weeks, you’ll see gourmet globetrotters, former Food Network Star contestants and Chopped judges. That’s right — the judges are coming out from behind their judges’ table to show the world they’ve got the chops to win the grand prize, too.

Last night, Michael Symon, Jose Garces, Cat Cora and Marc Forgione stepped out of the comfort zone of Kitchen Stadium to compete against each other. If you missed the show and recorded it, don’t read any further — we’re about to break down the episode, divulge the winner and chat with the runner-up.

The baskets:
Appetizer: crawfish, lemon cucumber, purple wax beans and precooked beef tendon
Entrée: octopus, dandelion greens, aged Gouda and sour trahana
Dessert: plums, coconut rum, black beans and queso fresco

Elimination details:
First round: Jose Garces
Second round: Cat Cora
Final round: Marc Forgione
Winner: Michael Symon

I caught up with Chef Marc Forgione, who fought to the finish but lost to Michael in the last round. Here’s what he had to say:

How was it competing against your fellow Iron Chefs, especially Michael Symon?
MF: It was weird to be backstage with Michael Symon, waiting to go against each other when usually we’re battling other people.

marc forgioneWhat was it like being judged by friends of yours and now the newest Iron Chef?
MF: Sometimes you have to put friendship aside, especially in competition. I watch Chopped, so I knew that the judges were going to be critical. It’s their job, so I wasn’t expecting anything less.

I have to be honest, after watching numerous Chopped episodes, I don’t feel that the ingredients were really “out there,” or maybe it’s just because you guys are pros. Were you worried that you’d get something really odd?
MF: There are actually a couple of ingredients I had never heard of or used before. There was also one ingredient, octopus, that traditionally takes hours to cook, so given that we only get 20 minutes, I thought it was actually a challenging basket.

What’s the hardest secret ingredient you’ve ever dealt with?
MF: Tilapia — it’s a pretty flavorless fish and definitely not a favorite with chefs.

Which basket did you have the most trouble with?
MF: The entrée basket because of the octopus. I wanted everything to be cooked perfectly, but to know that it could possibly be undercooked was really difficult. The big difference between doing Chopped and Iron Chef America is that you are confident with the dishes you’re putting out for ICA, but with Chopped there’s more of an uncertainty.

What’s next for you? Is there anything new up your sleeve?
MF: I’m opening up a new restaurant later this month in Atlantic City called American Cut. I’m really excited about this menu. It’s going to have the ultimate version of Surf ‘n’ Turf: a 28-day aged, 48-ounce Tomahawk Rib-Eye Chop served with Chili Lobster.

Tune in next Sunday at 9pm/8c when four gourmet globetrotters — Keegan Gerhard, Marcela Valladolid, Jeffrey Saad and Aarti Sequeira — take their place on the Chopping Block.

More posts from .

Similar Posts

FAN POLL: Vote for Your Favorite Competitor in the Chopped Ultimate Champions Finale

We’ve watched as four returning champions have battled to earn a spot in the Chopped Ultimate Champions finale. One professional chef, one amate...

Comments (46)

  1. Thanks for expressing superb information’s. Your website is very cool. I’m impressed by the details that you’ve on this internet site. That reveals exactly how nicely you perceive this kind of issue. Thanks a lot pertaining to offering everybody an extremely splendid possiblity to go through in more detail using this site. It will always be very useful and the, full of a fun time for me personally and my own workplace friends to search your site at least Three times weekly to examine the modern secrets you’ve got. In my opinion, if most web owners along with bloggers made excellent articles as you probably do, the net is going to be considerably more helpful than in the past. http://www.autoglassrepairhq.com/

  2. Elvis Simino says:

    My brother encouraged I may similar to this world wide web web site. He was entirely right. This publish really produced my day. You’ll be able to not take into account just simply how much time I had spent for this data! Many thanks!

  3. Ron Matro says:

    It is important to understand that there are about a dozen distinct Presbyterian and Reformed denominations in the United States. The largest is the Presbyterian Church (USA), which is very liberal and very anti-Israel. This denomination is losing about three percent of its membership every year and is rapidly getting smaller, because so many members view the denomination as apostate and corrupt.r nr nThe PCUSA does not represent the views in the other Presbyterian and Reformed denominations, which generally support Israel in its fight against annihilation by Muslim extremists.r nr nThe contributions to the PCUSA decline every year. Much with the money comes from a huge trust fund donated by the late Sam Walton, who began the Walmart stores.

  4. Magnificent site. Lots of useful information here. I’m sending it to several pals ans also sharing in delicious. And of course, thank you on your effort!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>