Tag: iron chef gauntlet challenger interview

The Journey to the Gauntlet: Chatting with Challenger Stephanie Izard from Iron Chef Gauntlet

by in Shows, March 22nd, 2017

Iron Chef GauntletThis. Is. It. The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business. On Iron Chef Gauntlet, seven of the country’s most-elite chefs will come together to prove that their skills are the sharpest — but ultimately just one will earn the right to the run the gauntlet for the chance to join the ranks of the great Iron Chefs.

Before the competition begins on Sunday, April 16 at 9|8c, we’re giving you, Iron Chef fans, the first introductions to the crop of challengers ready to do battle. Today we’d like you to meet Stephanie Izard, a chef from Chicago. Read on below to get to know her style in the kitchen, and be sure to come back to FN Dish all week long as we present a new contender every day this week.

What’s your style of cuisine, and do you have a signature dish?
Stephanie Izard: I wouldn’t say I have a signature dish, because I just make a lot of different things and I think my favorites kind of change, but I like to cook foods from all over the world and just keep trying to learn more and more about different flavors. So a lot of focus on Asian cuisines, I would say, whether it’s Vietnamese, Korean, Japanese, Chinese. But I try to dabble in some other areas too.

Read more

The Journey to the Gauntlet: Chatting with Challenger Shota Nakajima from Iron Chef Gauntlet

by in Shows, March 21st, 2017

Iron Chef GauntletThis. Is. It. The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business. On Iron Chef Gauntlet, seven of the country’s most-elite chefs will come together to prove that their skills are the sharpest — but ultimately just one will earn the right to the run the gauntlet for the chance to join the ranks of the great Iron Chefs.

Before the competition begins on Sunday, April 16 at 9|8c, we’re giving you, Iron Chef fans, the first introductions to the crop of challengers ready to do battle. Today we’d like you to meet Shota Nakajima, a chef from Seattle. Read on below to get to know his style in the kitchen, and be sure to come back to FN Dish all week long as we present a new contender every day this week.

What’s your style of cuisine, and do you have a signature dish?
Shota Nakajima: My style of cuisine is Japanese cuisine. Old-school Japanese cuisine. Not a lot of powder, not a lot of the new-age stuff. Old-school, old-school.

Read more

The Journey to the Gauntlet: Chatting with Challenger Sarah Grueneberg from Iron Chef Gauntlet

by in Shows, March 20th, 2017

Iron Chef GauntletThis. Is. It. The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business. On Iron Chef Gauntlet, seven of the country’s most-elite chefs will come together to prove that their skills are the sharpest — but ultimately just one will earn the right to the run the gauntlet for the chance to join the ranks of the great Iron Chefs.

Before the competition begins on Sunday, April 16 at 9|8c, we’re giving you, Iron Chef fans, the first introductions to the crop of challengers ready to do battle. Today we’d like you to meet Sarah Grueneberg, a chef from Chicago. Read on below to get to know her style in the kitchen, and be sure to come back to FN Dish all week long as we present a new contender every day this week.

What’s your style of cuisine, and do you have a signature dish?
Sarah Grueneberg: My style of cuisine is Italian, pasta focused. Signature dish would be something with pasta. But what everyone knows me for in Chicago is called Ragu alla Napoletana, and it’s like an Italian grandmother cooked it. It’s the big Sunday sauce, but it’s in a big bowl and it has a big pork shank, housemade meatballs, sausage and then we make a pasta with all the sauce and the meat. And it takes four days to make, and it’s like a big bowl of love basically.

Read more

The Journey to the Gauntlet: Chatting with Challenger Nyesha Arrington from Iron Chef Gauntlet

by in Shows, March 19th, 2017

Iron Chef GauntletThis. Is. It. The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business. On Iron Chef Gauntlet, seven of the country’s most-elite chefs will come together to prove that their skills are the sharpest — but ultimately just one will earn the right to the run the gauntlet for the chance to join the ranks of the great Iron Chefs.

Before the competition begins on Sunday, April 16 at 9|8c, we’re giving you, Iron Chef fans, the first introductions to the crop of challengers ready to do battle. Today we’d like you to meet Nyesha Arrington, a chef from Los Angeles. Read on below to get to know her style in the kitchen, and be sure to come back to FN Dish all week long as we present a new contender every day this week.

What’s your style of cuisine, and do you have a signature dish?
Nyesha Arrington: My style of cuisine is called progressive California cuisine, so food that’s very globally inspired. We cook through the seasons and really understand how food affects the body as fuel. … One of the dishes I’ve been known for is the Honey Mustard Black Cod throughout the years. I just put a dish on the menu when we opened at Leona that’s our Braised Lamb Belly Wontons that has become one of the signature dishes as well.

Read more

The Journey to the Gauntlet: Chatting with Challenger Michael Gulotta from Iron Chef Gauntlet

by in Shows, March 18th, 2017

Iron Chef GauntletThis. Is. It. The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business. On Iron Chef Gauntlet, seven of the country’s most-elite chefs will come together to prove that their skills are the sharpest — but ultimately just one will earn the right to the run the gauntlet for the chance to join the ranks of the great Iron Chefs.

Before the competition begins on Sunday, April 16 at 9|8c, we’re giving you, Iron Chef fans, the first introductions to the crop of challengers ready to do battle. Today we’d like you to meet Michael Gulotta, a chef from New Orleans. Read on below to get to know his style in the kitchen, and be sure to come back to FN Dish all week long as we present a new contender every day this week.

What’s your style of cuisine, and do you have a signature dish?
Michael Gulotta: Well, right now my style of cuisine is Southeast Asia meets Southeast Louisiana. It’s my shtick. That’s what I enjoy cooking.

Read more

The Journey to the Gauntlet: Chatting with Challenger Jonathon Sawyer from Iron Chef Gauntlet

by in Shows, March 17th, 2017

Iron Chef GauntletThis. Is. It. The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business. On Iron Chef Gauntlet, seven of the country’s most-elite chefs will come together to prove that their skills are the sharpest — but ultimately just one will earn the right to the run the gauntlet for the chance to join the ranks of the great Iron Chefs.

Before the competition begins on Sunday, April 16 at 9|8c, we’re giving you, Iron Chef fans, the first introductions to the crop of challengers ready to do battle. Today we’d like you to meet Jonathon Sawyer, a chef from Cleveland. Read on below to get to know his style in the kitchen, and be sure to come back to FN Dish all week long as we present a new contender every day this week.

What’s your style of cuisine, and do you have a signature dish?
Jonathon Sawyer: We have a range of restaurants in Cleveland, so it’s really more of a narrative that we follow, which is looking at traditional food, experiencing it, and interpreting it through our farmers and modern technique. It’s reverential to the past but also looking to the future. I think The Greenhouse’s signature dishes are whole roasted pig’s head, Foie Gras Steamed Clams and our Crispy Chicken Wings Confit. Noodlecat is a ramen shop. Everything’s under $11, so our signature dishes really are probably pork miso ramen, college ramen, spicy octopus, udon and our crispy lake fish steam bun. Trentina’s fine-dining, Italian. Signature dishes [there] are beef jerky bucatini, the egg de Trentina, the huevo de Trentina, which is cooked in a spoon over charcoal, and our pane pizza with an edible candle, which is a candle in bread.

Read more

The Journey to the Gauntlet: Chatting with Challenger Jason Dady from Iron Chef Gauntlet

by in Shows, March 16th, 2017

Iron Chef GauntletThis. Is. It. The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business. On Iron Chef Gauntlet, seven of the country’s most-elite chefs will come together to prove that their skills are the sharpest — but ultimately just one will earn the right to the run the gauntlet for the chance to join the ranks of the great Iron Chefs.

Before the competition begins on Sunday, April 16 at 9|8c, we’re giving you, Iron Chef fans, the first introductions to the crop of challengers ready to do battle. Today we’d like you to meet Jason Dady, a chef from San Antonio. Read on below to get to know his style in the kitchen, and be sure to come back to FN Dish all week long as we present a new contender every day this week.

What’s your style of cuisine, and do you have a signature dish?
Jason Dady: I think that my overall style of cuisine would be considered Modern American cuisine, so it’s pretty well versed in a lot of different techniques, whether it’s French or Northern Italian, but really focused on farm-to-table, fresh, local ingredients. My signature dish would probably be a dish called Nutella Times Three, which is like a flourless Nutella torte, chocolate Nutella mousse, Nutella ganache. It’s pretty delicious.

Read more