User reviews 14 Review. Top review. I agree It lacks the ironic humor of the original. The Japanese were having fun with the idea of cooking as competition The Americans are humorlessly playing for keeps- it's pathetic. There was a subtlety and a beauty to the photography, the commentary Alton is, sadly, a bit much, Oh, but I miss the hushed excitement of the Japanese commentators, and the shy, sensuous confessions of the female panelist- "I really liked it!
Also, come to think of it, the dignity they gave the challenger by presenting his myth as well. Details Edit. Release date January 16, United States.
I think it makes it great fun. It's theater, and we're here to put on a great show. It's a show that turns chefs into stars. This changes careers. As for the iron chefs, they have got to stay on top, you know. They lose every now and then, but when their season starts looking bad, they worry about being traded. I mean, it is like being on a professional team. And ultimately, it is a panel of judges that decides their fate.
There have been judges over the years It's part of the gig. There are times when you want to put a chokehold on someone but, you know, you just stand there and take in their feedback and appreciation.
Even if you don't agree, you have to be professional about it. Cora says the best judges come from the culinary world, because those who don't are out of their element. Those are some nice moves! Hook me up with that bathing suit! The judges have their own frustrations, as well.
Knowlton said sometimes he sees the chefs cooking food he'd rather not taste. Some more turkey ice cream! There are also other boardrooms with an interest in Food Network maintaining whatever strength it can amid challenging times for cable TV. The remaining 30 percent is held by Tribune Media, itself mired in a controversial merger with Sinclair Broadcast Group. What they may have forgotten, though, is that the original Iron Chef was never safe.
Kitchen Stadium was a groundbreaking arena that showed how intense pressure could produce miracles—and must-watch television. But along the way, the spirit of Iron Chef became corporatized. The show got popular; Food Network began corralling its talent, transforming creatives into workhorses who churned out TV episodes and concentrated on delivering bottom-line results for shareholders and CEOs.
In both instances, the chef proved victorious. By Julie Miller and Josh Duboff. By Erika Harwood. By Dan Adler. See the Delicious Results. Travis Swikard. A chef with a different specialty? The chef only has a split second to decide! Except none of that happens. The podium rising with chefs is recorded long in advance, either during the first episode of the season or before cooking actually begins. 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 Mario Batali, they just find another rotund redhead not doing anything that day. That makes sense, as all the Iron Chefs have other jobs and can't just show up for every taping and wait around for someone to pick them.
Well, if the podium rising isn't real, at least the reveal of the secret ingredient is, right? On Iron Chef America , both chefs have an idea of what the ingredient will be. Sometimes, it's as blunt as "it's either buffalo or bass"; other times it's literally decided between the chefs.
Then they'll write different lists for each possible secret ingredient. But obviously those lists are different. The producers go out and purchase what the chefs need and when chefs show up at the taping, all they have to do is look at their ingredients to figure out what the "secret" ingredient is going to be.
OK, but the rest of it is real, right? Well, you might want to sit down for this one. First, it's a television show. It's not a live sporting event or some spontaneous action captured and shared on social media. Sure, 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, Iron or not, 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!
0コメント