The Untold Truth Of Iron Chef America

The Untold Truth Of Iron Chef America

Iron Chef America was adapted from a hit Japanese
show that had a cult following long before the U.S. version ever hit the Food Network
airwaves. But while the new version carried over many
aspects of the original, Iron Chef America was still a phenomenon in its own right. Here are some things about the cooking competition
series you might not know about. “It’s gonna be unbelievable. You’ve never seen this before.” The chairman’s stage history The host of Japan’s Iron Chef was Takeshi
Kaga, and even before dishing out ingredients, he had a history of working on-screen. Before becoming the fancy dinner party host
for the show, he was actually an actor who’d been seen in films and TV shows since the
’80s. And while the chairman of Iron Chef America,
Mark Dacascos, also hails from the thespian realm, he’s not as well known for that profession
as Kaga was to Japanese audiences. Dacascos is actually an accomplished martial
arts expert and actor, though, who’s occasionally been spotted on TV’s Hawaii Five-0. But for the most part, his other career was
relatively unknown to US audiences, as he starred in mostly overseas features before
becoming the chairman. Iron Chef USA Iron Chef America wasn’t the first time an
American production company tried to remake the Japanese show. The original Iron Chef took itself seriously:
it was about the food and the presentation. But Iron Chef USA didn’t follow that formula
quite so well. William Shatner played the chairman. And rather than having the chefs operate in
the subdued atmosphere that was a signature of the original, Iron Chef USA was filmed
in Las Vegas and sounded like there was a five-drink minimum to loosen up the crowd. Also, whereas Iron Chef featured actors who
had a knowledge of food and provided key critiques of the dishes, the Iron Chef USA judges were
people with some small claim to fame whose commentaries left something to be desired. “It’s really something. I’ve never tasted anything like this before. And I think it’s great. It doesn’t really matter to me what’s in it,
it tastes good.” Mercifully, Shatner’s fluffy-shirted performance
and incredibly bad line delivery only lasted two episodes. Premeditated matchups Part of the mystique of Iron Chef is the majestic
rise of the Iron Chefs themselves. After the pageantry, the challenger chef stands
before the Iron Chefs and measures them up. While it looks like there are three Iron Chefs
on-hand to choose from, it’s really all just theater. The challenger chef picks the Iron Chef weeks
in advance of the taping. The only chef that rises up the day of the
taping is the one who is being chosen — the other “chefs” are stand-ins that look similar
to the Iron Chefs. For example, if the producers need a stand-in
for Bobby Flay, they just find another tall redhead not doing anything that day. Those Iron Chefs are too busy to show up and
not be picked, after all. Ingredients list Another aspect of Iron Chef America that’s
partially faked is that while it looks like the ingredient reveal is a massive surprise… “The day’s secret ingredient is …” “SPINACH!” …Both chefs actually get hints about the
secret ingredient well in advance of taping. Sometimes, it’s as blunt as producers telling
the chefs that “it’s either buffalo or bass”; at other times, the chefs simply pick something
together. In addition to the available spices and seasonings,
the chefs are given a $500 budget to spend on any specialty ingredients they want for
their dish. Then they’ll write different grocery lists
for each possible secret ingredient, and the producers go out and purchase what the chefs
need. So, when chefs show up at the taping, all
they really have to do is look at their ingredients to figure out what the “secret” ingredient
is going to be before the chairman lets the audiences know. Tinkering with timing As much as the show’s ticking clock adds to
the drama factor of Iron Chef America, the strict timing parameters seen on-screen aren’t
exactly accurate. Some actions will probably be repeated, like
Iron Chef Morimoto and his competitor repeatedly reaching for an ingredient to get the timing
and angle right. Before any cooking begins, the crew can spend
up to an hour getting the required video of the Iron Chef, the challenger, the chairman,
and Alton Brown. And once the cooking begins, the one-hour
time limit seems to be more for television than anything else. There’s no rushing around as seen on TV, except
specific hurried shots. Once the chef presents the dishes to the judges,
the actual presentation can be shot up to three times to vary the angle. The judging can take up to 45 minutes. So, what happens if you’re batting second
with your food sitting around for an extra hour? The sous chefs or sometimes even the producers
just re-cook a fresh, hot meal! Sometimes, the judges aren’t even tasting
something prepared by the actual chef competing. “Man. This is wrong. This is so wrong.” No cancellation In Japan, Iron Chef premiered in 1993 and
ran until 1999; it was still quite popular at the time of its end, but traditionally
in Japan, TV shows will end while still generating ratings, unlike in the US where we beat every
horse dead. Iron Chef America, however, just sort of…
stopped showing up. That led most to conclude that Iron Chef America
was cancelled. In 2014, Food Network flatly denied Iron Chef
America was being canceled, but there weren’t any new episodes airing either. A few years later, we finally learned what
was happening. A new Iron Chef program premiered on the Food
Network called Iron Chef Gauntlet. Alton Brown served as the new “Chairman” but
there was a twist — the show was just a limited series. Stephanie Izard won the six-episode competition,
defeating the combined powers of three Iron Chefs to earn herself the title of Iron Chef. Which… doesn’t mean a whole heck of a lot
without a show to appear on, but hey, Iron Chef America is still not technically canceled,
so at least there’s that. “Excellent.” Thanks for watching! Click the Mashed icon to subscribe to our
YouTube channel. Plus check out all this cool stuff we know
you’ll love, too!

65 thoughts on “The Untold Truth Of Iron Chef America”

  1. BULL! the chairman aka Mark Dascascus played one of the best tv character…he played Eric Draven on "the crow: stairway to heaven" a well as many movies here in the us…not huge box office movies but they get a good rating on IDBM and rotten tomatoes…theyre kinda cult classics now

  2. Iron Chef Japan 🇯🇵 can never be topped by Americans because it’s too much of a dinner theater type production here. When Bobby Flay first appeared AND LOST he whined like a little bish blaming everything but his lack of ability to defeat the chef he went up against.

  3. I remember watching reruns of the original Japanese Iron Chef in the early 2000s. Loved the show. Ask i look back the the english voice overs were just crazy.

  4. The episode where Bobby Flay went against Curtis Stone, was a weird one. I forget what the secret ingredient was, but they had to grill it, but Stone only grilled a couple of his dishes and Alton Brown acted like he was mystified by this. But it was the only one I had watched were a chef had to cook the ingredient a certain way. I think that since grilling was Flay's expertise, he had the rules changed to aid him over Stone and Stone just got pissed and didn't go along with it, thus not grilling some of the dishes.

  5. The date that this was published makes no sense. They have a new Iron Chef show on called "Iron Chef Showdown" first aired November 8, 2017. This video is probably pretty old?

  6. Fake news, fake shows, fake cancellations, so much for integrity. Does integrity have a place in society anymore or even a meaning?

  7. The American version is nothing but a bastardization of the original. Americans want drama not information. How's that working out for you?

  8. I knew Iron Chef America was going to be bad when the "chairman's nephew" bit an apple instead of taking a crazy bite out of a pepper like the original Chairman~ also the ingredients were so basic on the US versions… one of the main draws of the original was the crazy ingredients (mochi? umeboshi? swallow's nest, aka hardened strings of bird saliva?) so it didn't really match up when you had Iron Chef US chefs cooking hamburger or apples…

  9. A few weeks ago Alton Brown said on his Twitter account they will be filming more Iron Chef episodes this year

  10. I did injoy iron chef.
    Then iron chef America came out.
    I did injoy iron chef America untill they start using fruits and vegetables ect. Then i lose interest in the show completely.

  11. Have you noticed that when the Chairman finishes his backflip during which you can see his bare torso, his shirttail is magically tucked into his pants?

  12. I always hated these type of shows! They are not a true measure of a chefs worth. Throwing some crap on a plate in an hour is not a sign of skill. Hell, I've spent hours just doing my prep and making sauces!

  13. The opponent in Iron Chef Japan was predetermined, too. In that case, they used a stock shot, then only had the camera focus in on the IC and kept the others out of the shot.

  14. It's amazing that there's still people who believe Iron Chef America is real. The gen pop believes anything airs on TV. #Sheeple

  15. Iron Chef America heavily favored Western/South American food and techniques over esoteric cuisines and approaches. Ceviche or tamales became a staple dish constantly served (even if Bobby Flay did not cook in an episode)

    I strongly felt the judges were ignorant and inexperienced in cuisines outside of the West and Europe especially East and SE Asian food, it shows they had hard time giving fair proper judgement when someone makes an Asian dish.

  16. I was actually stationed in Japan while in the Navy in Yokosuka for several years when the original Iron Chef first started airing on Japanese TV. I was actually at my Japanese girlfriend house watching TV when that show came on TV and used to watch it allot. I had no idea what they were saying, but it was damn fun to watch. Cooking you can understand regardless just watching. That original show was damn pure high Theater! It was intoxicating and damn addictive to watch. The American version aren’t got nothing compared to the original show. I got to see Chef Morimoto when he was really young and did his very first ever Kitchen Stadium Battles, he was a rebel in the Kitchen. The original Japanese Iron Chef before Morimoto was a damn legend. The original show was completely nuts. The Chinese Chef was always hilarious with his antics, but make no mistake he could cook his ass off. The American show is ok, fun to see. But when I think of Iron Chef, I think of the Original Japanese version with Iron Chef Japanese, Chinese, French, Italian. The French Chef was a legend!

  17. I went through the trouble of finding chef Chen Kenichi's restaurant in Tokyo and the food was pretty ordinary. His signature dish really uses Heinz Hot & Spicy Tomato Ketchup just like on the show.

  18. At least as far as interviews from 2000's "Iron Chef: The Official Book" are concerned, the Japanese version of the series had its fair share of theatre, but judges ate the dishes as prepared by the chefs, dishes were cooked within the strict confines of the time limits, and the secret ingredient options were usually narrowed to "four or five" options in advance. At the time of cooking, the chefs would prepare an additional plate of each dish to be photographed. The original Iron Chef did, however, use the same trick when the challenger selected which chef to compete against (though all the chefs do appear in a few special episodes).

    One last fun fact: there were three Iron Chef Japanese (Rokusaburo Michiba, Koumei Nakamura, and last Masaharu Morimoto), two Iron Chef French (Yutaka Ishinabe and the better known Hiroyuki Sakai), one Iron Chef Chinese (the legendary Chen Kenichi), and the late-comer Iron Chef Italian (Masahiko Kobe, the Prince of Pasta). Kobe competed in a scant 24 matches, while Kenichi competed in a whopping 93!

  19. The truth is it sucks, Anyone who is on the Food Network is an Iron Chef . Geoffrey Zakarian , Alex Guarnaschelli . Please.This show is shit compared to the original show .

  20. Bobby Flay was a douche when he finally beat a Japanese chef then jumped on the counter and stood on a cutting board and the Japanese chef took it as a total lack of respect . He is such a twat .

  21. This show sucks, sorry fans of this show. Everything about it is just wrong, especially the Chairman and Bobby Flay as their 'top guy'. It got a bit better when Michael Symon took control as top Iron Chef…but yeah. This show adds a new one every season it's gotten silly.

  22. Food: the food network is pompous. If you believe a restaurant should sell a single micro green on a .0001 oz steak for upwards of $50, $85, or even a $100 per plate. You too are pompous. The food network sells an image. That image is that food has to be x y and z for it to be “food”.

  23. This show does my head in!!, they can't even get the terminology right.
    The words they use are wrong they don't exist in culinary terms. So before you go on tv or even host it Like Alton Brown with a ear piece. Ahhhh
    I watched a episode using words like a force I assume he meant a farce 2) he's making a brun???, I assume he means making a fonds brun??, and the iron chef saying he's making a Jus??, no mate it's a stock it's a Jus when it's thickened not just a liquid.
    If you going to go on a TV show and host it pick up a French la repertoire book for haute cuisine and read it Alton.

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