Tag: culinary production

Hamptons Fun Facts — The Next Iron Chef

by in Shows, December 14th, 2011


Behind the scenes on The Next Iron Chef, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes — from a stocked pantry to plenty of serving vessels. This week they shared some fun facts about what it took to pull off the penultimate episode’s Montauk seafood challenge.

In the Hamptons, the chefs purchased fish from Gosman’s Fish Market. All the fish had been caught that morning or the previous day. What was available to them?
Lobster, mussels, clams, fluke, black bass, bluefish and tuna

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Grand Central Fun Facts — The Next Iron Chef

by in Shows, December 1st, 2011

Grand Central Challenge

Behind the scenes on The Next Iron Chef, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes — from a stocked pantry to plenty of serving vessels. They shared some fun facts about what it took to pull off the Grand Central Station challenge in episode five.

How many hours did it take to shoot the Grand Central challenge?
Fifteen hours, during which we had to stop production for five minutes because of a flash mob that took place in the terminal.

Was the Grand Central Market closed to regular customers during the challenge?
The market opened to the public just as we were finishing the shopping scramble, so the chefs had to work around some patrons.

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What’s in The Next Iron Chef Kitchen?

by in Shows, November 17th, 2011

chef falkner at the pantry
Behind the scenes on the Next Iron Chef, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes, from a stocked pantry to plenty of serving vessels. The Concession Challenge was the first that took place on set at the Next Iron Chef kitchen, so we asked the culinary team for an insider’s look at what was at the chefs’ disposal there.

How many pots and pans are on set for the competing chefs to cook with?
180. There were also 110 mixing bowls.

How many plates, bowls, glasses and accessories were provided for plating?
1,072

The amount of candy purchased for the Concession Challenge »

Ballpark Fun Facts — The Next Iron Chef

by in Shows, November 9th, 2011

marcus samuelsson and robert irvine on the next iron chef
Behind the scenes on the Next Iron Chef, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes — from a stocked pantry to plenty of serving vessels. Executive culinary producer Jill Novatt shared some fun facts about what it took to pull off the ballpark challenge at San Diego’s Petco Park in episode two.

How many hours did it take to film the Petco Park baseball challenge?
Seventeen hours. We started setting up at the stadium at 4am and loaded up our truck and rolled out at 9pm to drive back to L.A.

What pantry ingredients were provided in addition to the food the chefs collected from ballpark stands?
Dried spices, fresh herbs, olive oil, canola oil, salt and pepper, and that was it.

More behind-the-scenes extras »

“Heat and Meat” Fun Facts — The Next Iron Chef

by in Shows, November 2nd, 2011

The Next Iron Chef Episode 1 Heat and Meat Challenge
Behind the scenes on the Next Iron Chef, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes — from a stocked pantry to plenty of serving vessels. They shared some fun facts about what it took to pull off the “Heat and Meat” challenge in episode one.

What materials were purchased for the chefs to create heat in the wilderness?
Wood: 2,000 pounds
Fire-safe bricks: 200
Stainless-steel sheet metal: 550 pounds
Rebar rods (carbon steel rods): 25 feet

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Next Iron Chef: Culinary Fun Facts, Episode 3

by in Shows, October 21st, 2010

After the shoot, the crew took home 35 quarts of various pickles from the Secret Ingredient challenge

Food Network’s culinary production team is in charge of everything food-related on the set of The Next Iron Chef. Executive culinary producer Jill Novatt shares some behind-the-scenes tidbits from the Resourcefulness episode of Season 3.

Secret Ingredient Challenge (Pickles): “We had pickled garlic, pickled tomatoes, pickled chiles, whole dill, hot pickle chips, bread and butter chips, kosher halves. After the shoot, we gave away over 35 quarts of various pickles to the crew.”

Chairman’s Challenge (Fishing): “There were 42 crew members on both boats (the one the chefs fished on and the “follow” boat!) Eight crew members got seasick. We picked up our live sardine bait from a bait boat anchored out beyond the harbor. One of the crew members of the boat who was also fishing actually got “stung” on his hand by one of scorpion fish. The Next Iron Chef medic who is on set for every challenge fixed him up!”

Check out our behind-the-scenes gallery for more about this episode of The Next Iron Chef.

What do Alton and the Chairman have in store for the next challenges? Tune in this Sunday at 9pm/8c.