This. 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.