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1. #Iron chef chen kenichi recipes how to
2. #Iron chef chen kenichi recipes professional
3. #Iron chef chen kenichi recipes tv

I think that the Food Network did a great job converting the show for an English speaking audience. The only material prize is an indirect one, since the winner's restaurant can now boast an Iron Chef victory and will definitely gain a lot of new customers. Okay, that sounds a bit silly, but seriously, all they win is the honor of beating an Iron Chef. According to the show's intro, all the challenger gets if he/she (yes, I have seen a female competitor on the show) wins is "The peoples' ovation and fame forever". The other great thing is that this isn't a petty game show where some obscene amount of money is at stake. This is a true test of their mettle, and they have something to prove. Cooking is their art, and the challengers are very respected among the culinary world, owning only the classiest restaurants. It's no surprise to me that the challengers take the contest so seriously.

You just sit back and watch these guys use the theme ingredient to prepare a gourmet meal in an hour, and you ooh and ahh.

#Iron chef chen kenichi recipes how to

Finally a cooking show that's not a boring "how to" session, it is not at all the intention of this show to teach you how to cook. and once you buy into the premise of the show, you will find it very entertaining. There is simply no way to encapsulate the atmosphere of this show in a few lines of commentary.

#Iron chef chen kenichi recipes professional

There are so many small touches that make the show a surrealistic trip - the fact that everyone's voice is (badly dubbed) except the master of ceremonies, who speaks Japanese while English subtitles are flashed on the screen this same man's mysterious smile as he bites into a yellow pepper during the show's opening sequence the breathless commentary from the reporter on the floor, who shouts "Fukui-san!" every fifty seconds or so the seemingly bottomless knowledge on the finer points of gourmet cooking displayed by various actors, pop singers, news anchors, and other celebrities who sit on the panel of judges every week the mixture of bravado and faux humility shown by both Iron Chefs and challengers, seen in the United States only in professional athletes etc. this show is part Frugal Gourmet, part Worldwide Wrestling Federation, and part Japanese monster movie. Shown in the USA on cable TV's Food Network (complete with awkward English dubbing). Here in Singapore, Shisen Hanten by Chen Kentaro at Mandarin Orchard is an authentic venue to try my recipes.There is no other show like this anywhere on television. If people are interested in having a taste of your cooking, where can they find your restaurant?Ĭhef Sakai: We have three restaurants in Japan, two in Tokyo, Minami-Aoyama and Tameike-Sanno (nagatacho) and another in Kyushu, Fukuoka.Ĭhef Chen: We have a total 13 restaurants in Japan, including seven in Tokyo, and other destinations in Japan like Nagoya, Shikoku area and Hakata/Fukuoka. Chef Sakai (red) and Chef Chen (yellow) have taken part in the most number of kitchen stadium battles. Let the natural flavours, texture centre-stage.Ĭhef Chen: I don’t try to dwell in the past – but I will have entirely different dishes and concepts all together now, for sure. If you had to cook a meal now using that ingredient, what would you do instead?Ĭhef Sakai: Simplicity is the key. What was the most challenging theme ingredient to work with on the show?Ĭhef Chen: You’d be surprised to hear that most of the time it’s the simplest ingredients – for me it was Milk and Flour. Iron Chef Chen Kenichi stroking the flames of his wok. We also changed the tastes to suit the respective judges! Once we visualised our dishes, the ingredients and techniques would follow naturally.

#Iron chef chen kenichi recipes tv

We had to think on our feet.Ĭhef Chen: Being on television meant being very visual, thus our dishes needed to be very appealing to the TV audience. But inspiration was equally important as I did not know what the ingredient theme was beforehand. How did you prepare and think of the dishes you cooked on Iron Chef?Ĭhef Sakai: To some extent, I had the initial idea in mind before each battle started. Apart from techniques, with each episode, the relationship and solidarity between the competing Chefs grew stronger. Each episode was a big push for me to keep innovating myself.Ĭhef Sakai: Absolutely. With each challenge, I grew more confident in showing my skills and recipes. Iron Chef enjoyed success on screen for many years, what changes did you notice as the show evolved from the first few episodes to the last few episodes?Ĭhef Chen: I was very nervous in the early days but as the show progressed, I started to enjoy the challenges more and more. Right, Iron Chef Chinese Chen Kenichi, known for his bold sichuan flavours cooked in a fiery wok. Left, Iron Chef French Hiroyuki Sakai, master of delicate flavours and cooking with finesse.