Thanks, Adam! I think alot of viewers feel the same way...do they really think we can achieve better food through science? It goes against the grain of all that many of us have been working towards...as Symon put it so well! As for the gals...you could tell chef Davies had this realization that she might not have been picked to compete for her cooking skills as much as for her...how did Alton put it? Let's see some women with chops! Where is Melissa Kelly?

>>You see: ice displaces just enough water that when it melts it yields enough liquid to sustain the same volume.

Actually, ice is less dense than water. So when it melts, the volume should actually decrease, shouldn't it?

-

Thanks -- but thought Super Chef's review was far more insightful:

"The Next Iron Chef: Eight is Enough"
SUPER CHEF
http://superchefblog.com/2007/10/next-iron-chef-eight-is-enough.html

I agree like you there is a time and place for science in the kitchen, The Next Iron Chef shouldn't be on of those places. I enjoy Alton Brown hosting the show but when it comes to his show and all the science well its time to channel surf. I really hope this doesn't turn into one of those retarded reality shows, well maybe not there's no more women on the show and that's just not reality. I am curious if they might come out with Iron Chef eliminations where the current Iron Chef compete against each other.

I agree like you there is a time and place for science in the kitchen, The Next Iron Chef shouldn't be one of those places. I enjoy Alton Brown hosting the show but when it comes to his show and all the science well its time to channel surf. I really hope this doesn't turn into one of those retarded reality shows, well maybe not there's no more women on the show and that's just not reality. I am curious if they might come out with Iron Chef eliminations where the current Iron Chef compete against each other.

I was really disappointed with the second episode. I completely agree with you, Adam. Keep science out of our kitchens and bedrooms. With so many chemicals and additives in our food already, the last thing we need is the top chefs in the country following the better living through chemistry approach which has gotten the farming industry into the pesticide dependent agriculture that is poisoning us and the environment. It is totally against the exciting and growing trend of local, seasonal and organic foods in restaurants and the kitchens of ordinary folks.

Also, the use of technology that the chefs are not familiar with says nothing about their culinary techniques and I think it is a really poor way to pick the next Iron Chef. I wonder how Batali or Flay would have fared with all that sci-fi equipment.

I think Aaron was remembering when he was a contestant on ICA. Unlike the original Japanese version where every serving had to be plated at the end of the hour, ICA requires only one. I assume the other servings get prepared a la minute, so the judges can enjoy them hot and fresh (or cold and fresh, depending).

What do you really have against science in the kitchen? Have you ever used egg whites to clarify a stock? Added cream of tartar before whipping egg whites? Brined a pork roast? Add gelatin to whipped cream? All of those involve using the chemical properties of substance to create a new desired effect.

I assume that you're going to complain that those chemicals are all 'natural' and the ones they were using were artificial. But think about it. Xanthan is fermented sugar, just like alcohol is fermented sugar. It's just a different bacteria than yeast that does the job. Calcium chloride is just a salt, is sodium chloride evil now? Sodium alginate is a salt that exists in brown algae. Methyl cellulose is basically the indigestible parts of the plant fiber. Agar-agar comes from a different alge. Maltodextrin is the starch of tapioca or corn. See anything truly scary?

The devices used aren't really anything different than what you normally would use in a kitchen.

The anti griddle and the liquid nitrogen are the same as a freezer, they just work faster. Which is a good thing because they make the smallest possible ice crystals. (if you want to try it at home search for Heston Blumenthal's dry ice ice cream recipe).

Sous Vide is just an efficient well controlled method for heating food. Poaching is an accepted technique. So is frying. So is a saute pan. They aren't really any different.

The smoke gun is again nothing more than a clever adaptation of a traditional technique. You've probably eaten foods that were cold smoked. A cold smoker is generally a large and complex device. The only way to smoke in the kitchen was with a hot smoker. This is just away to provide something traditional on a smaller scale.

I've used almost all of those techniques at home. If I can do it in a modest home kitchen, every chef should have at least a passing knowledge of it.

unlike everyone else, i completely disagree with you. it's not really about the science in the kitchen, but rather how would the chefs adapt on an even playing field (since none of them use these things in their restaurants). what you want to see is that the chefs have an open mind. thomas keller experimented with sous vide cooking at per se, and that's what you want to see. it's not like the competition forces these chefs to change, but it's a mark of character to see whether you are open to the idea of change. sure, 90 minutes is not enough to fully tap the powers of those tools, but i hardly think it means science does not belong in the kitchen.

btw, tell those Food network programmers to learn what a unix timestamp is. it just said that i posted at 6:26 PM.

it actually is a 5 hr difference here in the eastern time zone (where the Food Network actually is located)

Just read Ruhlman's Iron Chef blogging. Wow, what a jerk. He's perfectly free to be insulted by the idea that he has a conflict of interest in judging Symon, but better people than he have given in to favoritism. I guess he's never heard of avoiding even the appearance of impropriety. FN should never have picked him as a judge. And as for the gender issue, note how he dismisses criticism as equivalent to asking for special treatment for the female chefs. Classic tactic for deflecting critcism. I would love to know what would have happened if the panel had tasted the dishes blind, without knowing who made them.

Okay, I'm done. Not watching any more of this drek.

Oh c'mon Adam...of course science has a place in the kitchen! (Whether or not it has one in your bedroom is, quite frankly, your own call). When ice melts, it's science. When spices lose their taste in your pantry after six months, it's science. When one lonely bagel in your refrigerator grows mold, it's science...and possibly even life-saving penicillin.

I am no fan of the misnamed "molecular cusisine"--in fact, I don't even want to vist El Bulli (not until I've dined several times at Per Se)--but even I can see that the Chefs have to become used to the machinery.

My review of last night's ep is available at http://annienewman.typepad.com/anniesnyeats/2007/10/the-next-iron-1.html

As a continuation to what I said before, think back to the Morimoto versus Cantu battle. Cantu was using many of these techniques, so what did Morimoto do? He used some of them as well, just to prove he knew what they were and that he could do them too.

That is the sign of an Iron Chef. Morimoto may not use transglutaminases to make meat noodles in his restaurant, but he knows how. Mario doesn't cook South East Asian food at his restaurants, but he can and does on the show.

A real Iron Chef is a master of cooking. Not just the best Italian Chef, or Mexican Chef.

What frustrates me the most about "The Next Iron Chef" is that it comes to television on the heals of Bravo's "Top Chef" (a personal favorite!) with a similar judging format and quickfire challenge/elimination round. There is little distinction between the two shows expect less drama on TNIC.

The second episode was ridiculous. Chefs had a whopping 90 minutes to learn complicated scientific techniques for preparing food. What did the judges expect? Perfection? I thought it was too far fetched to expect culinary masterpieces with chefs who don't know the art of mixing science with food. That doesn't mean they're not Iron Chef worthy.

I want to see more dishes prepared that reflect their skills a chefs, not whether or not they passed Chemistry in high school!

Only two women contestants and they are already gone. Are men really the better chef or are women chefs really that rare (pun intended)?

I found the chefs' discomfort with the science in cooking to be rather sad. I had what seems to be a LOT more food science in my 4-H cooking classes and school home ec classes than these professionals can claim! It's not hard, just something to be learned! As far as scientific method, cooking uses weights and measures and creates chemical changes--if you can't handle those FUNDAMENTALS get out of the kitchen.

Does anyone know WHY they are needing another iron chef? Is one of the Iron Chefs leaving ??!! (Oh, my God I hope it's not Mario......) AND why has Mario's show dwindled down to one per week? WE NEED MORE MARIO. Any info on this will be appreciated.
Lola

Andrew was on point. There will always be people afraid of new things. Some of these new techniques will be discarded and others we will wonder how we ever lived without. That Morimoto v. Cantu battle was great, it was a little peek into Morimoto's dedication to his craft

The "Next Iron Chef" is boring. The format of the show is very unappealing. There is too much of Alton Brown in each episode. One, they need to get a guest judge along with Alton. Secondly, he brings too much of that f***ing "Good Eats" act into the "Next Iron Chef". Drop it would you. It makes the show look cheap.

I have a feeling Alton Brown had a heavy influence in the second episode gastronomy-chemical challenge. How impractical but above all how unappealing. I don't want to see Alton's face or voice for the entire 60 minutes. I realize I don't have any scientific poll, but I can give an honest suspicion that the shows rating will decline.

I would like to conclude that the cheftestant without a doubt are talented. The judges are probably giving an honest judgement even though it may not be popular with the viewers. But unfortunately the lack of guest judges, monologue cheftestant answer at the judgement round, and f***ing too much of Alton Brown make this overly hyped food show an unfortunate disappointment.

Cooking is part art, part science. But last night's episode spent too much time on the mechanics of the contraptions and not enough time of the dishes, dynamics and judging. I don't watch TNIC (or Top Chef for that matter) to learn about appliances I will never buy. I watch to be inspired to attempt great things in my own kitchen. That's why I didn't love last night's episode, but still love A.B.'s Good Eats. When you understand the science behind what you do in the kitchen, it gives you the ability to make better judgement calls later. For example, if Alton explains how & why yeast works in a Bread episode of Good Eats, it may help me when I make homemade root beer and use yeast as the carbonator. But last night's episode didn't give me that.

The "Next Iron Chef" is boring. The format of the show is very unappealing. There is too much of Alton Brown in each episode. One, they need to get a guest judge along with Alton. Secondly, he brings too much of that f***ing "Good Eats" act into the "Next Iron Chef". Drop it would you. It makes the show look cheap.

I have a feeling Alton Brown had a heavy influence in the second episode gastronomy-chemical challenge. How impractical but above all how unappealing. I don't want to see Alton's face or voice for the entire 60 minutes. I realize I don't have any scientific poll, but I can give an honest suspicion that the shows rating will decline.

I would like to conclude that the cheftestant without a doubt are talented. The judges are probably giving an honest judgement even though it may not be popular with the viewers. But unfortunately the lack of guest judges, monologue cheftestant answer at the judgement round, and f***ing too much of Alton Brown make this overly hyped food show an unfortunate disappointment.

The show needs to show more communication... more dialogue. I understand the the "Next Iron Chef" needs to show that the cheftestants are more qualified, more skillful, more talented than "Top Chef". But honestly the show gets very monotonous if all the viewers see is just cooking. And again... too much Alton Brown babbling every 2 minutes. Show is very unsuccessful.

I also am quite disappointed that the only two women in the competition were eliminated in the first two rounds. I find it hard to believe that this was purely based on talent.

Yea... I agree with straight talk. Too much f***ing Alton. He constantly gets in the way of the camera shots of the cheftestants at work. You talk too much.

Don't discount the fact that you may buy some of these appliances in the future. At one time a microwave or food processor was not something you'd find in a kitchen. Ten years ago I doubt you saw many immersion blenders. Only recently has induction take off.

And the ingredients they used (besides the liquid nitrogen) are all available online. Some (xanthan and agar-agar) are even at the mega mart.

I agree Adam. Too bad all the female chef's are gone. Wish they were represented better.

As a young girl, I was always told that barefoot, pregnant and in the kitchen was my place. Based on the most recent episode of The Next Iron Chef, I'm glad to report this isn't true since not one woman remains in the kitchen.

It's sad that in 2007 a global entity such as Food Network can't gather together more than two women to represent the total contribution of proven talent to such a show. I'm deelpy saddened to see that this show has so greatly missed an opportunity to showcase the masses of talented women chefs I know exists across the US.

You've really done a huge dis-service to women AND to all chefs, Food Network - very sad.

What's up with you AB neg types?

Don't you like knowing why the recipe is working? Don't you like ingredients that can be found at a normal mega mart? Are you humorless drones who only follow the lines of recipes like some kind of religous text?

Do you prefer complex recipes that feature expensive ingredients that can only be found in out of the way places that are put togather with costly devices?

Laura gripes "It's sad that in 2007 a global entity such as Food Network can't gather together more than two women to represent the total contribution of proven talent to such a show."

I'm sure it's some evil plot. It couldn't be that only two women wanted to play. Naw, always seek the most paranoid of reasons for something happening.

Let me quote smoething from Ruhlman's blog:

"Would you rather the judges gave the ladies special treatment because of their gender? I don’t think either Traci or Jill would have wanted that kind of insult."

I totally agree. I respect women, even if they lose a contest to a guy, because they tried their hardest, and that's all that counts.

I mean, I was a little upset that both girls were eliminated right off the bat, but after I imbibed orange soda and slept for a few hours, I got it together, and we should too.

Do you think complaining is going to bring them back? Nope, it will only make the people who do these things(and I know they are reading this blog) decide against future competitions, and I don't just mean a future "Next Iron Chef"(which is going to be a long time from now, because changing the Iron Chef lineup a lot means your show needs to be cancelled, not a good thing - ICA is in how many seasons now?), I mean that they might cancel the Next Food Network Star and convince HGTV to do the same for Designstar because they know nobody will watch it if women are discriminated against! Do you want that?

I'm sure the contestants will feel insulted. I talked to Jess Dang a bit via e-mail and she said she wasn't upset about being axed early in Season 2 of The Next Food Network Star. I knew all those female competitors had too many flaws, and Guy Fieri had too much in his favor. To say "Oh, it's a boy club" will cause Food Netowrk to stop doing stuff like that because their target audience is prejudiced TOWARDS women, and it'll be like the French Revolution all over again. >_

I'd rather see a good fourth male Iron Chef than a rotten female companion for Cat Cora. In fact, I don't think Cat feels intimidated because she's the only female Iron Chef in the history of both shows. Being an Iron Chef is an honor, but it an honor that can only be earned by blood, sweat, and tears, and Traci and Jill got too cocky and paid for it.

Now that it's a boy's club, I'm rooting for Besh to win, or Gavin. I'll get pretty upset if that loser Aaron Sanchez wins this whole thing. I'm not going to say anything to an idiot who throws a temper tantrum when he fails to get the right number of servings done in the time limit. He reminds me of myself in my youth, and I don't ever want to be reminded of that crybaby. :(

Christian Goff says
Let me quote smoething from Ruhlman's blog:
"Would you rather the judges gave the ladies special treatment because of their gender? I don�t think either Traci or Jill would have wanted that kind of insult."
I totally agree. I respect women, even if they lose a contest to a guy, because they tried their hardest, and that's all that counts.

That's a straw man argument. I haven't seen anybody here asking for special treatment for the female chefs; I have just seen people questioning whether they are being treated fairly. Please argue with what people are saying.

Of course, the judges claim to be impartial and fair; I'm sure that they believe that they are being absolutely fair -- people usually do. But there are plenty of studies showing the impact of unconscious gender bias (the blind orchestra auditions I cited in another comment, or studies showing that both male and female teachers tend to give the same essay a higher grade if they think it was written by a male).

It's impossible to say, by any objective measure, which dish was the best or worst. It's all subjective. It's all a matter of taste, and taste by definition is not neutral. In any given competition, judges can mount the defense that they were just judging on the merits, but when the same types of outcomes repeat themselves (and I'm not talking specifically about FN shows here), they do indicate a bias somewhere.

Janet counter attacked with "But there are plenty of studies showing the impact of unconscious gender bias"

Oh, I see... The entire process was biased against the womyn because everyone along the way has unconscious bias that womyn should be what, in the kitchen?

Maybe it's the other way around. Maybe those womyn were given breaks in the business world because they were female and when they hit a fair competition they got their butts handed to them because they have always sucked but no one wanted to say so for fear of being branded sexist.

Then Janet said the following "It's impossible to say, by any objective measure, which dish was the best or worst."

Which is the whole point of testing for the next Iron Chef. It's always about playing to the judges. That's what the game is all about. You've got to take into concideration who the judges are that week. That's the real advantage the Iron Chefs have, they know the judges tastes better than the Chalengers do.

In the first meeting with the judges for this show they told the contestants what they wanted to see. The two chicks just blew that off and they got busted for it. Sanchez will likely be next as he keeps ignoring them too.

Lola, the FN declined to renew Batali's contract for any of his shows, including ICA. That's why they're looking for a "next" Iron Chef: the best one they've got is now going to be on PBS.

It seems fitting, actually, because FN has really diverged from actually teaching people how to cook, new techniques, etc, to shows like "Two Stoners Become Caterers" or whatever that new one is called. I sort of long for the days of Graham Kerr at this point, because if I see Rachael Ray's face on one more item in the store, I might just snap.

I found this episode very interesting in that most of these amazing chefs did not use any of the techniques on hand for them. But some of the dishes came out quite well and that is a great display of talent. And I agree that Alton talks way too much during the episode, and has a very annoying personality that gets in the way of enjoying the show. I would like to hear more from the judges and less from him. But that is a FN editing issue. As far as the two women are concerned, I've been in the business for years and it is a very male dominated business that has a reputation for its chauvanistic attitudes. I am sad to see the women go first, but I dont think it has anything to do with them being women. Traci was eliminated after choosing a rather difficult savory food to make into a dessert. The only thing she did was use the salmon roe on top of a celery and apple tart(?). She didnt push it very far. How about a salmon souffle, "molten cake", or pie something suggestive of dessert while maintaining the integrity of salmon. Morimoto made an asparagus ice cream and paired it with chocolate covered asparagus dipped in chilled rum. I think that's what the judges are looking for.Jill Davie was strong but not memorable enough in the challenge to stay. I think it's just a coincidence.

that's a total shame about Mario leaving but FN has changed. It's a Rachael Ray world there now and I can't live in that world. PBS and Lifestyle have the best: old Mario, old Ming Tsai, Pepin, etc. Mostly, I just don't like the FN anymore-no Sara Moulton, Mario, Chiarello, Feniger/Milliken. The only ones who know how to cook are Flay and Ina and their shows are rarely on. It's a lot of slop and quick stuff with no real cooking knowledge imparted. Even with this NICA, Bravo did it way better with Top Chef. Travel channel does it better with Bourdain than FN's ridiculous new guy.

I have to say that learning the newest techniques and innovations in the industry is what keeps the industry growing. I do see both points of argument about science in the kitchen. I agree that adding chemicals to food is something that is diminishing the world's population. However, I have to agree with the Chairman. An Iron Chef needs to have a hold on the latest inventions and techniques to help better create their art. Life is about learning. We all learn something new everyday. It might scare us, but we still have to learn. I applaud every contestant on TNIC for embracing the challange and going forward in expanding their repitoire. Good luck to all of you and may the best chef win.

Mario denied he was leaving Iron Chef. It was a mix up that a gossip reporter came up with because the FN is going to stop showing Molto Mario, and Mario is doing another show for PBS.

Big mistake to lose Mario!! Genius Chefs like he and Flay are few and far between! People down here in the South are also insulted that fn has allowed someone like that P. to brag that she represents the South!! She only uses her show to flirt with men she can't get on her own..........Quality chefs like Besh and Des Jardins are what we need more of!!!!

Andy said "I agree that adding chemicals to food is something that is diminishing the world's population."

What do you mean by "diminishing"? Is this an effect on their souls or their numbers? Are we less human for a little lecithin in our food? Are these things killing us?

Well one Iron Chef ( I forgot Morimoto?) lost when he battled a foam cryogenic chef. So I am not surprised that the foam and cold stuff was tried on the battle. One Restarurant (on Travel Channel- Bizarre Food?) that I saw and new about is the most expensive prix fix meal in the world and they used a bunch of this stuff.
Morimotto got beaten by Besh from New Orleans and he is great.I think he should win to be the next one as he has the battled harden training in more ways then one and he has the most eclectic meal style. I like Symon and Sanchez. with the 2 women down already it is just the men. I think another woman would have been good but she was already on a Top Chef as one of the helpers in the finals.
Well it seems like a new Iron Chef is needed and real fast. Cora is pathetic! Did they do this as a way to counter Top Chef (which I real think is interesting) and other Bravo stuff.
Regarding this new series.
(1)too fast paced
(2) Alton Brown and the other judges don't real have much to say and you can't get a sense of the how chefs really did do
(3) the opening battle information is very muddled, too fast and the cinemagraphic stuff is too not well put together at all (what gives?)

still I will watch it and hope Besh triumphs. I really like that guy.

Many comments suggest that chemistry is not already in every kitchen. Some of us may call it a Maillard reaction while others call it browning but it is the same thing. The equipment in episode 2 didn't do things that are new and unique, they simply did them either with greater accuracy or in a slightly different way. Cooking sous vide is still after all heating a food to the desired temperature. Having used these techniques for many years I must say that the contestants did quite well considering the limited training time available to them.

To Scott (October 16, 2007 5:32 AM)

Alton Brown is probably a friendly and descent person in his private life.

However, he brings that same mannerism is every show that he appears. The "Next Iron Chef" is about 8 contestants, not another show for him to promote that character that he has specifically developed for television air wave for his own personal success. I'm pretty sure he doesn't act like that in real life. It gets very old and it makes this supposely serious contest, in which the network hand pick top chefs across the nation, look cheap. Frankly, the show has not live up to its self promoted hype.

In fact, I am curious who thinks this show has been sucessful.

To Straigh Talk (whatever that is...)

I enjoy AB's mannerisms. I've watched everything he has done and in fact watch The Next Iron Chef primarily because he is the host. I was lukewarm on the idea of an Iron Chef America until I learned he was to be the color commentator. The only episodes of the Next Food Network Star I have watched were those with him. I think that my own cooking skills have improved because of watching his shows.

As for your final quip, I think you need to define "sucessful" in this context. Do you mean entertaining to a majority of Food network viewers or do you mean able to sell commerical time for premium rates while spending as little as possible on the show? After all, Survivor is "sucessful" even though it sucks the salt from the peanuts in my feces... It costs very little relative to big budget sitcoms yet the commerical time sold is making the network buckets of cash. Thus they can say it's a sucess.

as both a scientist and someone who loves to cook, I have to say... the argument that understanding the science behind cooking somehow dimishes one's enjoyment of food is absurd. just ask alton brown.

also, water expands when it freezes, so the volume would go down.

In one sequence Alton Brown addressed all of the males as "Chef so and so" but called Chef Jill merely "Jill". I thought this was very disrespectful and even though I normally adore Alton Brown I lost some respect for him over that.

Allie, I think you summed it up quite well. Understanding the WHY behind things doesn't make them less amazing or wonderful. At least knowing why SHOULDN'T make them less amazing or wonderful...

Perhaps that's the problem here, those who don't like AB think that mystery makes things magical and understanding makes them dull. They are the kind of people who look in amazement at a rainbow but get mad when you explain how it works.

Understanding the workings of the universe doesn't diminsh the wonder, it opens the mind to see even more wonders by seeing the incredible inter-relations of the mechanisms of nature.

I feel sorry for those who want to remain ignorant and just follow the instructions in the cook book.

I too adore alton brown but i can see how one would argue that his good eats "mannerism" should not be on TNIC. There's a time and place for everything. Highly acclaimed chefs that are awarded the 3 star michelin, AAA 5 diamonds, zagat and so on are won by the taste, presentation, soothing environment and the likes not on gastro chemical nitrogen infusion crap which alton brown tends to lean towards. Again there's a time and place for everything.

PS I am a little disappointed in the show. However, I probably will continue to watch it.

I understand the frustration that is felt now that both women have been eliminated. I've read the comments and I can't help but wonder: could it simply be that those two got booted because they failed the challenge?

Without tasting anything, I have to rely on (what little) the judges said on camera. Des Jardin lost because of the salmon roe. Davies lost because her flavors were missing.

I find it quite telling that neither of the women were pissed, crying, yelling, fighting after getting the axe. They competed and lost and took their licks. They hardly need a cadre of armchair cooks pitching the conspiracy theory tents.

what's up with all this theory stuff. tnic needs real highly accomplished chef to help judge the contestants- not some self-proclaimed food expert judges... why because they have written a few food articles or books... or they have been on television one too many times. i thought tnic was to show they their program are more credible than top chef but yet not a single dish has been evaluated by people who knows it best- real professional highly caliber chefs. please give me a break those judges and alton- ... the viewers deserve real chefs in addition to those judges.

This was a GREAT episode - the problem is that almost all of the contestants were too timid to accept the challenge.
Only chef Cosentino had the balls to perform; and for this reason alone he is THE ONLY one qualified to be the Next Iron Chef.

Matt said "not on gastro chemical nitrogen infusion crap which alton brown tends to lean towards"

I'm confused here. I have watched just about everything on Food TV that AB has been in and I don't recall him ever using or even seriously recomending some high tech gadget that costs more than most people spend on a refigerator. Just the oposite. Instead of recomending you spend $500 on a smoker he showed us how to make a cardboard box into a smoker. One of the many reasons I like his show so much.

Now I will admit he has a rather typicaly male responce to a really neat tool useful for his profession. I know when I see some new kind of drill or jig that does it bigger, better or just plain more chromier I have that same reaction. It's all part of that Y chromosome, right next to the "I am lord and master of the TV remote" gene...

I have been a fan of Iron Chef for years now but I have been turned off by this search for the Next Iron Chef. I will never, ever seek out Chef Besh's restaurant(s) for a meal as I would be in fear of eating a meal with his sweat used as liquid for the dish. He is the most disgusting, unappetizing chef I have ever seen prepare a dish on TV. He should be ashamed, and do something to control the sweat from falling in the food. And shame on you Food Network for allowing this to happen.

that's ok Deb... at least you'll know Besh's dishes are never underseasoned.

Dowdylama... are you trying to say only people with balls can be the next iron chef....

Deb, I dont think you should ever see the kitchens in a majority of places... It's kinda like the old quip about law and sausages. I've known a number of real good chefs and while they crank out great food they are often adicts whose personal hygene skills are lacking.

Besh and company are pretty darned clean for their ilk.

I quoteth Scott: "I enjoy AB's mannerisms. I've watched everything he has done and in fact watch The Next Iron Chef primarily because he is the host. I was lukewarm on the idea of an Iron Chef America until I learned he was to be the color commentator. The only episodes of the Next Food Network Star I have watched were those with him. I think that my own cooking skills have improved because of watching his shows. "

Here here, Scott, glad to find another Alton fan. Alton's become my patron saint, and I might erect a shrine to him when I create a blog. ^_^

As a female Executive Chef I have to say that yes it is true that there are'nt that many of us.I work for a very large food service co. and we make up maybee 10% of the chefs.Why is that you ask?Because it's hard!!! We have no lives of our own,men can get away with that,women can't.We have children,husbands and extended family to take care of.Does that mean I don't do any of that?No,my whole family is in the biz,we're used to having Mondays off and Holidays a day late.I think the producers look for women who own their own restaurants and again,not that many.When I owned my restaurant I was constantly asked where the owner was and not paid alot of attetion to by customers and distributors alike.Is it going to change?I doubt it

Saint Alton, Patron Saint of Kitchens and Labratories.

I think I like the sound of that.

I find myself using "altonisms" when cooking all the time. I think my favorite are the "invite to the party" lines followed closely by "but that's another show".

Regarding AB.
It's a catch 22.

If he says things that the viewer is thinking, like "That flan isn't setting up" then you will berate him for being condescending to the Chefs.

If he talks "scientific" then you will complain that he is discussing things you don't understand...don't want to know.

Look, food is science. (Breathing is science.) If you have ever had gluey mashed potatoes, meringue that slid off a lemon pie, or a cookie that flattened out like a potato chip - you've experienced what happens when you DON'T pay attention to the science of the kitchen.

AB is walking the tightrope between keeping the viewer interested and speaking to the Chefs at their level. They love food, it's their passion, their modelling clay. They understand the science behind it. To them, it's part of the recipe.

It's a shame that people think that science has to be scary or boring. Me? I'll take potatoes that don't taste like glue, please.

I don't watch NIC in spite of AB.
I watch it BECAUSE of AB
(And, the amazing Chefs.)