The fourth season of The Next Iron Chef: Super Chefs is coming to a close, with just two chefs left fighting it out for a grand prize that so many would-be chefs covet: joining the ranks of Iron Chefs Marc Forgione, Bobby Flay, Masaharu Morimoto, Cat Cora, Jose Garces and Michael Symon. Each chef will try to pull out all their tricks to stay in the competition but, ultimately, one chef must go home each week. Every Monday, FN Dish brings you exclusive exit interviews with the latest Super Chef to get the boot.
This week, two competitors said goodbye in a double elimination.
Find out who went home »
Next Iron Chef judge Simon Majumdar joins us on the FN Dish each week to share his insider’s take on what went down Sunday night.
In the penultimate challenge, the four surviving chefs were given the task of showing us just what truly passionate cooks they could be. To do this they were each handed $500 by Alton Brown and given two hours to source enough ingredients to feed not only the judges but also 20 noteworthy individuals of the Hamptons dining scene.
While they were running around in search of the best fish, seafood and produce they could afford, the judges waited in the comfortable surroundings of the Montauk Yacht Club. I would like to say that we relaxed, but it simply wouldn’t be true. Just as the pressure had mounted on the chefs with each elimination, so it was weighing down on the judges each week as we looked into the eyes of the despondent chefs we had to send home.
The pressure was even greater now as we were informed that we would have to choose two chefs to compete for the title in Kitchen Stadium while crushing the dreams of the two others. Michael Symon told me that the thought of the decision ahead was making him physically ill. I could totally sympathize, as Chefs Falkner, Chiarello, Zakarian and Guarnaschelli had all proved time and again that they were each capable of going on to the show.
On returning from their quest the chefs had two hours to cook, the guests started filling up the seats on the terrace and we were led to the judging chamber. Read more »
Last week, a generous farmer from Ohio who was a judge on Iron Chef America delivered an abundance of vegetables. The table outside of our programming offices was piled high with fresh root veggies, potatoes, salad greens, micro greens, and herbs. Being invited to take a bag, I snatched up a colorful array of beets, carrots, turnips, and parsnips.
Check out what this Iron Chef did with them.
Welcome to The FN Dish, now expanded at your request. Food Network insider Bruce Seidel will still serve up his hot weekly web show every Monday. Plus, we’ll have great behind the scenes, all-access bites from the Food Network team. Make a date to check in every day for the latest on your favorite shows and stars.
Want to join our celebration with the cocktail pictured here? Get the recipe for Michael Chiarello’s Prosecco Gold Rush. Cheers!