With sharp knives and nerves of steel, five culinary stars will face a group of challengers in the Netflix reboot of the classic cooking competition show.
Kitchen Stadium heats up once again with “Iron Chef: Quest for an Iron Legend,” which streams June 15 on Netflix.
The eight-episode series will pit five Iron Chefs against seven challenger chefs in a series of one-hour cooking challenges where, as usual, a curveball will be served as the secret ingredient that must be incorporated into the dish. ,
The most successful challenger of the competition will face off against all but Iron Chef in the series finale for a chance to earn the title of “Iron Legend”.
The series will be hosted by former “Iron Chef America” hosts Alton Brown and Mark Daskos and “Top Chef” Season 10 winner Kristen Kish.
Judges Andrew Zimmern and Nilou Motamed will be joined by guest judges such as actor and restaurateur Danny Trejo, celebrity chefs Nancy Silverton and Wolfgang Puck, and others.
The Challenger chefs competing for the title of “Iron Legend” are all successful and talented chefs, and Iron Chef’s credentials are well-known.
The Iron Chef lineup for this season is made up of chefs Curtis Stone, Dominic Crain, Marcus Samuelsson, Ming Tsai and Gabriella Camara.
The group gathered in a Hollywood restaurant before the series premiere to talk about the show and cook a five-course lunch to show off their skills to the group of invited guests.
Iron Chefs spoke to Southern California Newsgroup at the event and what Iron Chef had to say about the new season.
• Gabriella Camaras
credit: Their list of acclaimed restaurants includes Cala in San Francisco and Contramar in Mexico City. She is also the author of “My Mexico City Kitchen”.
Why she wanted to be on Iron Chef: “They invited me. I never thought in my life that I would be on a competition show. I am so happy cooking in my restaurant and doing my political and social activism and I never thought of appearing on TV shows But they invited me, so I said yes.
How hard is it to accomplish all this in one hour: “It was very challenging.”
Have you ever had no idea what to do with a dish: “No, there’s no time for cold.”
Biggest takeaway: “So much so, the experience of cooking with these extraordinary people, the experience of being in this state in this highly stressful environment, it’s really cool.”
• Dominic Crain
credit: The French-born chef has received three Michelin stars for his San Francisco restaurant Atelier Crain.
Why she wanted to be on Iron Chef: “I don’t think I had anything to prove in life. We just have to keep going and show people who we are. I’m here to continue my journey.”
How hard is it to accomplish all this in one hour: “It’s crazy because during that hour you feel like it’s five minutes. It’s unbelievable how time goes by so fast.”
Have you ever had no idea what to do with a dish: “No.”
Biggest takeaway: “I am extremely grateful and honored to be on this show and we are bringing something that is different from other shows. We are bringing diversity, we are bringing love, authenticity and fun. And all this together you have to give it a try. Gotta be grateful to be a part.”
• Marcus Samuelsson
credit: The acclaimed chef has launched acclaimed restaurants, written books and is a reality TV star himself.
Why he wanted to be on “Iron Chef”: “It’s just so much fun. You’re always looking to learn and improve your craft and I’m a curious person and I never feel like you should stop developing.”
How hard is it to accomplish all this in one hour: “It’s so hard because you’re thinking about what garnishes you can add, but you have to grab the main protein and give it your best effort.”
Have you ever had no idea what to do with a dish: “Sure, that’s part of the challenge. No matter how experienced you are, you can get that chill, like wow! But you can’t spend much time on this and you just have to go.”
biggest takeaway: “I learned a lot. First of all it’s so wonderful to have the next generation of cooks. And I learned a ton from my peers but also how much I enjoy it. I got it from my grandmother when I was six. taught me how to cook and the fact that I can still be in the kitchen after 40 years, the craft that my grandmother taught me, and my son is that age was very personal to me now.”
• Curtis Stone
credit: The Michelin-starred chef owns two popular L.A. restaurants, Maude and Gwen.
Why he wanted to be on “Iron Chef”: “You’ve always wanted to challenge yourself and get to cook against some of the best chess in the world and cook with some of the best chefs in the world, so why not?”
Have you ever had no idea what to do with a dish: “I don’t think you have time for that. The second time you hear material you just start thinking and it’s hard to slow down.”
How hard is it to accomplish all this in one hour: “I was skeptical if it was an hour because it goes by so quickly. The kitchen is so big and you’re running around and there’s a lot of action in that hour. You probably burn 5,000 calories but it’s a lot of fun .
Biggest takeaway: “The show made us all super-tight as the lead. So I’m going with four good friends.”
• Ming Tsai
credit: He has opened the Blue Ginger and Blue Dragon restaurants and hosts a cooking series titled “Simply Ming” on PBS.
Why he wanted to be on Iron Chef: “It’s like a real dream come true. I’ve been watching Iron Chef ever since it came out and I thought, ‘Those guys are crooks,’ and so I was shocked when I got the call.
Have you ever had no idea what to do with a dish: “It hasn’t happened yet, but I’m not going to confuse myself.”
How hard is it to accomplish all this in one hour: “It’s a true 60 minutes and no joke. When they say 15 minutes, you could have sworn you had half an hour left.
Biggest takeaway: “For me, it’s a feather in my hat. It’s a pinnacle I’ve always wanted to read. It’s surreal. It’s not really established yet.”