by Sara Levine in Shows, November 17th, 2010
by Rupa Bhattacharya in Shows, October 29th, 2010
- Read our eliminated rivals' journals for a behind-the-scenes look at what it's like to compete on The Next Iron Chef
We started with 10 rivals in Los Angeles. Five went on to Las Vegas. Now it’s down to the last two standing. Marco Canora and Marc Forgione will battle it out in Kitchen Stadium for the title of The Next Iron Chef this Sunday at 9pm/8c.
To put this exciting and exhausting journey in perspective, take a look through the eight eliminated rivals’ journals from the competition. What was the thought process behind the dishes that won challenges—and those that sent rivals packing? Who drew lifelike sketches of their plates and who took meticulous notes? Flip through the pages of the chefs’ red Next Iron Chef journals to see.
by FN Dish Editor in Shows, October 25th, 2010
Caramel was Chef Duskie Estes’ downfall this week on The Next Iron Chef (as you can tell just by looking at her attempt at a caramel apple, below). Here’s how to have it not be yours.
- When Chef Estes couldn't get her caramel to heat up properly on the grill, she tried sticking the pot in the fryer. Not a good idea.
Caramel is made by heating sugar until all of the inherent moisture evaporates and the molecules break down and re-form. It’s a tricky process, but it’s not hard to do once you have the basics down:
- Chef Estes' advice to future rivals: "Never have a bad day."
FN Dish: What did you take away from the experience of competing on The Next Iron Chef?
Duskie Estes: I loved the chefs I met. I loved going out to dinner with all of them—we all are voracious eaters. I did not think I would like anyone going into it, so I was thrilled that I was so wrong. In restaurant life, you are not challenged to think about food in that way—ever. It was fun to stretch your skill set into unknown direction.
Dish: How did you feel about the dishes that sent you home when you presented them?
D.E.: I hated them. I’d never serve them in my restaurant.
Dish: If you could have a do-over, what would you change about that fateful caramel apple?
D.E: I would not have done a caramel apple on that fire. I would have only done vegetarian food with fair ingredients. That would have been the safest with bad protein sources.
Dish: What advice would you give future Next Iron Chef contestants?
D.E.: Never have a bad day.
Look inside Chef Estes’ Next Iron Chef journal and flip through our behind-the-scenes gallery from Episode 4.
More about Chef Duskie Estes:
Zazu Restaurant and Farm
Chef Estes on Facebook