One-on-One with Marc Forgione

by in Food Network Chef, December 14th, 2013

Marc ForgioneThis fall, FN Dish introduced you to Marc Forgione‘s brand-new steakhouse in New York City, American Cut, and looked back on the Iron Chef’s last three years of battle in Kitchen Stadium. But what else is there to know about Marc beyond his experience as a restaurateur and the fierce competition he brings to Iron Chef America? FN Dish sat down with Marc to learn about his personal food preferences, go-to kitchen utensil, must-have at his last supper and least-favorite ingredient. Read on below to hear what Marc had to say and find out more about his culinary tastes.

What’s your Achilles’ heel ingredient, one that you hate to work with or encounter in someone else’s dish?
Marc Forgione: I’m not a huge fan of monkfish liver.

What dish or ingredient will we never catch you eating?
MF: Blood clams.

What’s your guilty pleasure food?
MF: I love New York City sliced pizza.

Is there one dish that you always order out and never make at home?
MF: I think sushi in general.

What kitchen tool can you not live without?
MF: My peeler that I’ve had for years.

What’s your favorite “food city” to visit?
MF: I love going to New Orleans. I have great food experiences every time I go there. San Francisco, too.

What’s one must-have at your last supper?
MF: Bone marrow is probably in there somewhere.

Who’s your favorite person to cook with?
MF: People who are passionate about what they’re doing.

Who’s your favorite person to cook for?
MF: People who enjoy what they’re eating.

Rapid fire: Think fast!
Ketchup or mustard? Mustard
Chocolate or vanilla? Chocolate
Coffee or tea? Coffee
Burger or hot dog? Burger
Cream cheese or butter? Butter
Soda or water? Water

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