Iron Chef Cat Cora is on a Lifecycle–pedaling fast, breathing hard–and I am in my pajamas. She is talking to me on the phone about what it takes to be an Iron Chef for this, my debut post as official blogger for The Next Iron Chef and immediately I realize why she's Iron Chef material and why I'm not.
"You have to be able to multi-task really well," she says. "You have to focus on what you're doing, you have to delegate responsibility, you have to talk to Alton while he's commentating and, on top of that, you have to be entertaining."
This is a woman who has a degree in fitness, a minor in nutrition, who has worked in several Michelin 3-star restaurants, and is the recent mother of two boys. I, on the other hand, have a cat named Lolita with a skin infection.
Maybe this is a good place to introduce myself. My name is Adam D. Roberts; I'm the author of the new book The Amateur Gourmet: How To Shop, Chop and Tablehop Like A Pro (Almost) as well as the website The Amateur Gourmet (www.amateurgourmet.com). As you can tell by the name of my book and my website, I am as far away from being an Iron Chef as a person can get. Why The Food Network thinks it's a good idea for me to blog about The Next Iron Chef is beyond me: perhaps they think that my naiveté makes me relatable to you, the average reader. That's right, average reader: The Food Network thinks we're naïve.
But fear not. Together we can parse the rocky terrain that lies ahead: together we will observe eight chefs from around the world compete to become The Next Iron Chef.
What am I looking for in the Next Iron Chef? I know what Cat Cora's looking for–"Someone who'll run their butt off in kitchen stadium," she declares–but here's what I'm looking for:
1. Someone very attractive;
2. Someone who's not afraid to use violence to get what they want;
3. A magician who will make things levitate just to throw off their opponent;
4. A diabetic vegetarian, just to make it interesting; and
5. A person with a really difficult to pronounce last name, so Alton will be stuck saying, "Chez Zwurrflieefq is making ice cream out of potatoes."
Chances are, though, that this criteria will matter little next to the criteria that makes Cat Cora such a stellar Iron Chef.
"I really like a challenge," she tells me. "Because of my height, because of my Mississippi accent, because I'm a woman, I'm always underestimated. And I like that–I think it's great: it works to my advantage."
Cat Cora is wildly driven, incredibly hard-working, and severely intelligent. She sets the bar by which all these wannabe Iron Chefs will be judged. And I'll be there along with you to watch the process unfold.
The premiere episode is on Sunday, October 7 at 9pm/8c and Cat Cora suggests watching it with a bunch of friends with some cocktails and some stuff on the grill.
"Or," she adds, "you can pick a secret ingredient and everyone can cook something with it."
"Though," she adds. "Most of my friends can't cook at my level."
Viewers, take note: don't invite Cat Cora to your Next Iron Chef party. Instead, invite an attractive diabetic vegetarian magician with a difficult last name whose prone to violence. Now that would be entertaining.
Until next time, here's to The Next Iron Chef!
Comments (74)
sounds interesting but can they make it as good as "top chef"? they need a host like padma lakshmi
Posted by reality food tv watcher | September 18, 2007 9:02 PM
Posted on September 18, 2007 21:02
Congrats on the new gig Adam! Can't wait to read your comments when The Next Iron Chef starts.
Posted by Burnt Lumpia | September 19, 2007 12:18 AM
Posted on September 19, 2007 00:18
What a incredibly funny commentary Adam! I can't wait to read more of your blog posts as you keep those of us without cable (yes, there are a few of us around) up to date on the next Iron Chef! Great interview with Cat Cora... makes me wanna hit the gym and grill a steak at the same time! ;-)
Posted by carrie | September 19, 2007 1:12 PM
Posted on September 19, 2007 13:12
Hey Adam,
Congrats on your first post and your new cushy gig!
I might just qualify for #4 in your list (albeit, not quite diabetic, just sugar-sensitive, and not a total vegetarian--more like a pescaterian).
Great job! You're the coolest.
d.
Posted by Deb Schiff | September 19, 2007 2:28 PM
Posted on September 19, 2007 14:28
ooh, fun! I'm so glad you'll be blogging about this show, Adam!
Posted by el-e-e | September 20, 2007 5:38 PM
Posted on September 20, 2007 17:38
A very refreshing, easy-to-read blog. It's interesting that Food Network has someone blogging. Is this a paid gig? It should be.
Posted by Andromaeda | September 21, 2007 5:26 PM
Posted on September 21, 2007 17:26
Adam, you might not be an Iron Chef, but I'd wager you're an Iron Blogger. In a single blog post you mention your cat, self deprecate, effuse on your topic, and list wild non sequiturs. Batali doesn't have anything on you. Keep up the good work sir.
Posted by Justin Dickinson | September 22, 2007 7:49 PM
Posted on September 22, 2007 19:49
Adam, extremely well done. You had me at "skin infection." Please, please read your blog as a podcast and post.
Posted by Matthew | September 30, 2007 8:19 PM
Posted on September 30, 2007 20:19
Great blog, Adam! I am looking forward to more - but please watch yur gramr and lern 2 spel: " ... whose prone to violence.", should be who's (who is)...!
Posted by Ruby Two Shoes | October 2, 2007 1:07 PM
Posted on October 2, 2007 13:07
Great intro. Congratulations on your self-proclaimed "humbleness status"; that's what makes you different from other bloggers.
No need to explain, we are all naive readers alright. What the Food Network doesn't realize is that, had they kept this in mind a little longer, someone with your wit and naiveness would have thought of the idea to become an Iron Chef anyway.
In that regard, that decision suits you. Looking forwar to your readings, Adam Shopchoptablehop. Now, there's a really difficult to pronounce last name.
Posted by Anonymous | October 3, 2007 4:38 AM
Posted on October 3, 2007 04:38
Hi Adam. Enjoyed your blog.
By the way, who has the skin infection, Lolita or the Cat?
Posted by Justagottia | October 7, 2007 5:49 PM
Posted on October 7, 2007 17:49
what a fun fun fun time --- i'll look for you tonight on air. or do they make you stay home and blog? keep on, whatever..thanks for keeping us informed.
Posted by dorette | October 7, 2007 7:42 PM
Posted on October 7, 2007 19:42
Hello there, Adam! I happen to have been there since the original Iron Chef was aired on this network long ago, ah the good old days. ^_^
I might look for your book in my local bookstore because I need the help. Not to brag, but what you said about yourself being non-Iron Chef Material is far more appropriate to me. In fact, after watching Roberta Donna(sorry if I got the name wrong, it was that fat Italian guy who only completed two dishes in his first battle in Kitchen Stadium), I knew I'd top him in terrible time management - I'd only have a single dish finished by the end of the battle! O_O I tried to attend cooking classes, but got frustrated to tears and quit.
(I'm thinking of writing a cookbook for kids and maybe getting a bit of fame - after all, Paula Deen got on the Food Network after writing a cookbook and has had many specials and has two shows! ^_^)
While not as interesting as watching Guy Fieri talk about the last season of "The Next Food Network Star", your blog will be very interesting to read.
I won't spoil anything about the first episode of this show here(I just watched it and felt sad that the person I latched to got axed first, again - I'm still feeling pain for watching Jess Dang get axed in Season 2 of "The Next Food Network Star" right away), but it's turning out to be a great reality show - especially since the competitors are experienced chefs and the prize is a coveted spot as one of the Chairman's "knights of cuisine."
Out of curiousity, and don't answer if there's been a comment, will there be five Iron Chefs, or will someone retire? I remember Morimoto being asked to retire on "The Secrets of Kitchen Stadium", and it's likely he's probably going to be the one to step down. He has had a great winning streak over eight years, but even the best Japanese food-master can burn out after so long. No offense to Masaharu, he was tied for my favorite Iron Chef in the original Iron Chef(shout out to that culinary god: that anglerfish battle was a fluke! You would have creamed that culinary assassin any other day of the year! ^_^) and did very well in ICA, but if I were him, I'd step down and be content with the fame I had gathered so far.
(Apologies if this is so long, I promise to summarize my future comments.
Posted by Christian Groff | October 8, 2007 6:21 AM
Posted on October 8, 2007 06:21
Just watched the first show and I doubt I will watch another. Judges are amateurs or brought on for other reasons. To eliminate Traci is a crime. I've eaten in half the other restaurants of these chefs while on business and nothing comes close to Jardiniere. I know that the Iron Chef competitions are a put on for face saving but I thought this might be closer to reality. What a shame
Posted by Mike | October 8, 2007 6:24 AM
Posted on October 8, 2007 06:24
yeah, i have to say that providing any meaningful comment on catfish (or salmon eggs) as a dessert is limited topic matter at best. charlie trotter does have a way with smoked trout ice cream, though. but really, isn't it oh so interesting? i'm convinced this is rome in the kitchen. i do enjoy seeing how american theatrics MUST employ competition into their culinary art expression. its simply not enough (apparently) to just experience a lovely dinner. the ramblings and intimidations even among the chefs are fascinating too. traci, methinks you're better off being outtathere.
Posted by dorette | October 8, 2007 12:31 PM
Posted on October 8, 2007 12:31
i'm convinced this is rome in the kitchen.
how much can you really say about the usefulness of an exhibition which commands tripe, squid, salmon, catfish etc in the dessert. (though charlie did a magnificent and oh so surprising smoked trout ice cream at iacp) still, methinks traci, that you are better off outathere. and do you think it drives traffic to these chefs restaurants? or makes viewers want to cook at home? or just occupies TIME. think about it, if 85 percent of americans do not eat dinner at table- what can we hope to come together over?
Posted by dorette | October 8, 2007 12:39 PM
Posted on October 8, 2007 12:39
Did I missed the first episode last night? I was on the screen tv with my family watching a duel between Flay/De Laurentis and Batali/Hay... what happened at 9 pm on th Food Network. Oh... wait, I am in Canada? Can anyone please tell me what I missed?
Posted by Jorge Lone Jr. | October 8, 2007 3:15 PM
Posted on October 8, 2007 15:15
I used to be a diabetic vegetarian, but I started eating meat again when I was pregnant -- I was craving protein and I got so sick of tofu and eggs. Besides, what with the need to strictly watch the carbs, it was hard to get enough calories. I also have a last name that's hard to pronounce (and spell), but I've never been a magician, I'm not terribly violent, and as for being attractive, modesty forbids my saying anything on that score.
Anyway, I will come to the defense of the principle of making dessert of weird ingredients: sure, it's not a skill any of us will ever need to employ, but it's deeply relevant to Iron Chef, which is all about stretching the boundaries of what can be done with the secret ingredient. I thought it was a reasonable enough challenge.
I find it interesting that Cat Cora thinks that being underestimated helps her; it's my impression that the judges on Iron Chef are a lot harder on her than on the male iron chefs. This may be a mistaken impression, and of course since they're tasting the food and I'm not, I have no way of knowing whether they're being fair to her. Anyway, good to see that she's a resilient competitor.
Posted by janet | October 8, 2007 7:27 PM
Posted on October 8, 2007 19:27
Great show last night! Fabulous competition. All the Chefs are very talented. I was sad so to see Traci eliminated, she just had bad luck. Since someone had to go, I would send Chef Simon home, not Traci, she really is one of the best Chefs in America.
Posted by Lillianna Morati | October 9, 2007 2:22 AM
Posted on October 9, 2007 02:22
Jorge, unfortunately, it takes Food Network Canada about 3 months after a series ends to air :(. I live in Ottawa and saw The Next Food Network Star only a few weeks ago. So I'm thinking it will not be until next year that we get it. Lucky for me - I'm in Boston at the moment and able to catch the episodes :) Don't fret though- we have our own cool shows such as Superstar Chef and the great Canadian chefs such as Michael Smith and Lynn Crawford.
I too, am stunned about Traci leaving. Also, the knife skills competition - I'd LOVE to see how Flay and the other current Iron Chefs would do. Better or worse?
Posted by Janna | October 9, 2007 8:14 AM
Posted on October 9, 2007 08:14
I have yet to hear why Wolfgang Puck is no longer an Iron Chef, and why is another chef being added?
Posted by carolyn f | October 10, 2007 10:22 PM
Posted on October 10, 2007 22:22
Salty food...I heard from someone at the taping of episode 1 that the temperature in the kitchen was about 100 degrees. So the Chefs nerves are not to blame for all the sweat in the food. Shame on the producers and staff for poor preparation.
Posted by mb | October 11, 2007 12:09 AM
Posted on October 11, 2007 00:09
I have watched Iron Chef on and off for years. Now with this competition for the next Iron Chef, I am trying to figure out the mechanics of the show. Mainly, the chairman. I've googled him. I'm not finding any food expertise. Is this all tongue in cheek? How can the chefs keep a straight face and focus on their game with a mascot fronting the show? Not to say he isn't entertaining, just is he necessary? Is Alton Brown the real force behind the show? I know Alton likes to ham it up on his show. These chefs are so serious about winning this accolade, is would do them justice to not take the mickey out of them with the hokey chairman. Maybe next time the chairman should be seen and not heard.
Posted by Brenna Sheridan | October 12, 2007 4:57 PM
Posted on October 12, 2007 16:57
I have watched Iron Chef on and off for years. Now with this competition for the next Iron Chef, I am trying to figure out the mechanics of the show. Mainly, the chairman. I've googled him. I'm not finding any food expertise. Is this all tongue in cheek? How can the chefs keep a straight face and focus on their game with a mascot fronting the show? Not to say he isn't entertaining, just is he necessary? Is Alton Brown the real force behind the show? I know Alton likes to ham it up on his show. These chefs are so serious about winning this accolade, is would do them justice to not take the mickey out of them with the hokey chairman. Maybe next time the chairman should be seen and not heard.
Posted by Brenna Sheridan | October 12, 2007 4:57 PM
Posted on October 12, 2007 16:57
GRRRRR!!!!! I'm so mad at the leak! I hope it's still fun to watch the show. I didn't find a link for a blog, but I did find an email adress:
apataki@thestar.ca
Posted by Kris Martinez | October 13, 2007 9:22 PM
Posted on October 13, 2007 21:22
GRRRRR!!!!! I'm so mad at the leak! I hope it's still fun to watch the show. I didn't find a link for a blog, but I did find an email adress:
apataki@thestar.ca
Posted by Kris Martinez | October 13, 2007 9:22 PM
Posted on October 13, 2007 21:22
I emailed the Pataki lady too, and she was quite the pill. Really arrogant and in denial about giving anything away. She even said she had consent!!(As if) She had consent from Food Network Canada and they're totally different from the FN in the States. FN Canada doesnt even have the rights to AIR this show(yet),so why on earth would they have the right to tell some snobby food critic the winner of the show?
I think its better to email her EDITOR directly.
Posted by Meghan Samsonov | October 14, 2007 8:40 AM
Posted on October 14, 2007 08:40
It is a shame that the Chef's did not ask the hydrocolloid experts when using methlycellulose or xanthan gum. I could have given them tips and tricks that would have made their dishes (and understanding of the gums) help them win!
Or maybe introduce them to a really neat gum - gellan. Some chef's have used this one to make them famous.
It will come...no doubt. Just call...I can help.
Posted by Kathleen | October 21, 2007 7:07 AM
Posted on October 21, 2007 07:07
It is a shame that the Chef's did not ask the hydrocolloid experts when using methlycellulose or xanthan gum. I could have given them tips and tricks that would have made their dishes (and understanding of the gums) help them win!
Or maybe introduce them to a really neat gum - gellan. Some chef's have used this one to make them famous.
It will come...no doubt. Just call...I can help.
Posted by Kathleen | October 21, 2007 7:07 AM
Posted on October 21, 2007 07:07
It is a shame that the chef's chose to use gums without the proper instruction on "how to or what for..." I could have helped with the MC and XG. And - introduced other hydrocolloids for food applications that would have been UNIQUE!
Posted by Kathleen | October 21, 2007 7:11 AM
Posted on October 21, 2007 07:11
I have to tell you this does not seem to be on a level playing field with regards to your cast of experts. I.E..AB in the episode where you were talking and commenting on the freshness of the fish and then the Eyes of the fish were shown on screen and AB said that the fish looked fresh and he stumbled on his words still saying that old cloudy eyed fish was fresh. To tell you the truth FOOD network Telegraphed their winner of this whole joke of a competiton. What they did is they showcased chef John Besh on a couple of programs more so than other chefs. Directly preceeding the beginning of this competition. I know for a fact John
Besh Is the next IRON CHEF!!!!!!!Mark my words from day one!!!!!!!!!!!!!!!Im starting to look at the rest of these so called competitions, I would not compete in anything the food network has anything to do with.Its time to change the channel after 10 plus years.
Posted by yiawta | October 22, 2007 6:03 AM
Posted on October 22, 2007 06:03
andrew (or is it really Andy!!) knowlton is whiny little child. nothing is ever good enough for him as a judge. I would challenge him to go thru and complete ANY of the challenges the Next Iron Chef contestants are put through. He's erogant ... and must have come into this world with a silver spoon in his chilly cold hands I don't think he appreciate ANYONE feels he is better than everyone else. Poor choice of judges Food Network you need to screen your judges as well as you screen your future contestants!!! He's an idiot.
Posted by george | November 4, 2007 4:35 AM
Posted on November 4, 2007 04:35
John should had won it?
Posted by Nancy | November 12, 2007 5:28 AM
Posted on November 12, 2007 05:28
John should had won it?
Posted by Nancy | November 12, 2007 5:28 AM
Posted on November 12, 2007 05:28
John should had won it?
Posted by Nancy | November 12, 2007 5:28 AM
Posted on November 12, 2007 05:28
John should had won it?
Posted by Nancy | November 12, 2007 5:28 AM
Posted on November 12, 2007 05:28
John should had won it?
Posted by Nancy | November 12, 2007 5:28 AM
Posted on November 12, 2007 05:28
John should had won it?
Posted by Nancy | November 12, 2007 5:28 AM
Posted on November 12, 2007 05:28
John should had won it?
Posted by Nancy | November 12, 2007 5:28 AM
Posted on November 12, 2007 05:28
John should had won it?
Posted by Nancy | November 12, 2007 5:28 AM
Posted on November 12, 2007 05:28
Ok - not cat cora being extra critical. she looses every competition and i certainly don't consider her an iron chef. she puts together garbage which is why she loses every competition. batali, morimoto and even flay (who cooks the same thing every competition) would blast cat cora!
I just couldn't believe she was giving all of this commentary when she definately couldn't beat these two guys. Allow me to continue on "Katy". The only reason why her competitors choose her is because they know they can beat her. When someone choose to compete against her, i turn the channel. Cat - you are not iron chef, i'm still wondering how you got this title anyway - because you are a writer, come on......go away!
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