Iron Chef: "Secret" Ingredient Known to Chefs

[cabrales]

I assume members know that Iron Chef's "secret" ingredient for each episode is not necessarily a surprise to the IC or the challenger. Each is given, I believe, approx. three potential secret ingredients, and has a significant period of time prior to the battle to consider possible dishes. Apologies if this fact is already known to members.

[Jinmyo]

I believe that they had 48 hours with this information. In the first year or so it was only 24.

[Priscilla]

I think foreknowledge contributes to the quality of the resulting dishes.

Slightly differing information between this unofficial Iron Chef website and the Food TV website's Iron Chef FAQ, but both affirm the absence of complete surprise.

[tommy]

thanks cabby. now it all makes sense. i was so confused before.

[chopjwu12]

i figured it was something like that.

[Rachel Perlow]

I am shocked and dismayed.

[Junior]

When Chef Michael Noble from Diva at the Met in Vancouver was a participant on the show. He was told 5 ingredients aboout 48 hours before the show and then 24 hours before, he was told that it might be the potato. So they have a pretty good idea about what is going to happen on the show. The only part that they do not have any idea or control over is when the chefs have a tie, then it's a free for all.

Then again the only way I know this, is that I overheard Chef Noble talking to my chef at a dinner we did with the Met right after he came back from Japan.

[cabrales]

The only part that they do not have any idea or control over is when the chefs have a tie, then it's a free for all. 

Junior -- That's a very interesting question I have wondered about. Is it a "free for all", or are one of the ingredients from the original potential list looked to?

[Michael Laiskonis]

I once heard from a reliable source that Masaharu Morimoto kept a file of dishes whenever they came to mind, and categorized them by potential themes. He would also do test runs from time to time, replicating, at the very least, the one hour time limit...

Would explain his confidence and creativity in Kitchen Stadium.

[Wilfrid]

Ruined it for me.

[tommy]

i think it would be clear that these dishes are not made up on the spot, and that the chefs and staff have at least some level of experience in making them. whether the ingredient is giant prawn or lobster, the same dish will be made. it seems to me at least that they have a pretty damned good idea of what they are going to make going into the things.

[LaNiña]

Ruined it for me. 

It's TV, for god's sake. Of course it's bullshit.

[cabrales]

I prime example of the preparation is the challenger's prop used in the Girls' Festival show recently shown/reshown on FN. There was no theme produce, with wider flexibility accorded to the chefs. However, the competitor procured a prop of a doll made by his own daughter?!

[Wilfrid]

Ruined it for me.  

It's TV, for god's sake. Of course it's bullshit.

Look carefully, Nina, there was a wink.

[LaNiña]

Yes, I saw it, just used you as a springboard...

[Junior]

Cabrales - I would think so, that they would go back to the list of five they were given. Chef Noble lost by a point, so he did not have to particapte in the overtime.

As for what Tommy said, I think that after a while you should be able to come up with something after you have done this type of contest/format for as long as the Iron chefs have. I think that is why the challengers are given the hints to keep up with the Iron chefs.

To hear that Morimoto has a file that lists potentional themes for shows, is along the same lines of hitters or pitchers in baseball who have videos of each other to study.

I have only seen one show of the Iron Chef USA, is it still running and is it like that all the time ?

[mikey]

At least rasslin' is still real!

[Steve Klc]

There are cartoonish elements of the show and the outcome--as far as the judging is concerned--may or may not be fixed and pre-determined. The competitors may or may not have been tipped off as to the likely ingredients x hours before the event.

None of this matters. None of this is on point.

What is on point is that what these chefs are asked to do in the allocated time frame is amazing and difficult. For the challenger it is a foreign work environment and is even more difficult. But the work, skills and creativity involved is impressive.

The camera work, translations, hokiness of spirit all recede from the main action--which is undeniably impressive.

[mikeczyz]

i've always wondered if the iron chef can sample the dishes his opponent creates and vice versa. does anyone know?

mike

[spqr]

What I want to know is: why is the Iron Chef Italian set apart from the other Iron Chefs during introduction time?

[tommy]

What I want to know is: why is the Iron Chef Italian set apart from the other Iron Chefs during introduction time?

one has to assume he was added to the program after the first three.

[Steve Klc]

someone with the Iron Chef book can probably answer that. I assumed it was because when they built the original stage it was only designed to have three elevator podiums.

[spqr]

As an avid fan of Iron Chef, the impression I got was that in Japan perhaps they rate Itailian cuisine lower than French, Chinese and Japonese cuisines, and subsequently added an Italian chef to the original lineup. I know, I know...I'm surmising. Surely it can't be that they don't want to spend the money to design a set to accomodate one more Iron Chef!?!

[Bux]

Ruined it for me.  

It's TV, for god's sake. Of course it's bullshit.

Look carefully, Nina, there was a wink.

Since I read all your posts as if they start with a wink, the second wink sends a confused signal to me too. Besides, I've found it a very peculiar wink and closer to a grimace thatn a wink and have always wondered if it wasn't meant to hide an expression of more evil intent.

On the other hand, I really should have replied to Nina and told her "It's the Internet, for god's sake."