January 26, 2006 2:18 AM | By Adam Roberts | 51 Comments

What I Can Tell You About The Taping I Attended of "Iron Chef America" Without Having To Pay The Food Network $1,000,000


The Food Network really doesn't want me to tell you what I witnessed on Monday, January 23rd. Upon arriving at The Food Network studios in The Chelsea Market, they had my companions and I sign a piece of paper that made us swear we wouldn't reveal any secrets from the episode we were about to see taped of Iron Chef America. Especially: which Iron Chef would do battle; the identity of the challenger and, most importantly, the secret ingredient. The penalty would be--according to the document--$1 million. Plus they'd send Mario Batali to walk on you in his orange clogs.

What follows, then, is a carefully guarded account of our experience there. Please don't ask me any questions like "What was the secret ingredient?" because answering that [fennel!] might cost me my future livelihood. [Just kidding, it wasn't fennel. Stop asking.]




As you can see, they are VERY serious about this confidentiality agreement. I don't know why you keep bugging me to reveal things like who the Iron Chef was [Sakai!], they're seriously going to sue me. [Just kidding, Sakai isn't on Iron Chef America. You got so rocked.]

Tickets for "Iron Chef America" are invite only, which is why attending the taping is so special. We gathered in a room on the ground level of the Food Network studios in the very back of the market. Sandwiches and cookies from Amy's Bread were available and of course I couldn't refuse a cookie. On a TV screen they showed previous battles as Food Network employees collected the signed forms and began to herd people into an elevator.

Before we got on, we were asked to turn our cellphones and pagers off. "You'll have a chance to turn them back on after the battle's over, before the judging."


While we waited, we could watch what was going on in the studio on a TV monitor placed before us. We watched the challenger (who, I didn't recognize and never learned the identity of anyway!) choose his Iron Chef for combat. We then watched him do it again. And again. These things, you see, require multiple takes.

Just then, some fanfare as a curtain parted to our left and the secret ingredient was wheeled in on a prop-like tray that looked like something from a poor man's production of "Pirates of Penzance."

"It looks like there's a body in there," said my agent.

"Maybe there is and that's the secret ingredient!" I suggested. A woman to my right sneered.

Eventually they led us into the studio. The space was surprisingly small and fake-looking. Kitchen Stadium in Japan looks like a real stadium or at least a space that has some significance, even if the whole mythology is made up. Here: the room was a giant black box with a wheeled-on set. This is the same room, we later learned, where Emeril tapes "Emeril Live!" and (gag!) Rachel Ray shoots her show.

There are two sets of seats for audience members. The VIP seats, where we weren't sitting, and the not VIP seats where we were sitting. These faced the Iron Chef directly; the Challenger's side faced no audience.


Alton Brown is a genius. Or, to rephrase: he's a genius at what he does. He's a brilliant television personality. Whenever they shot a segment with him, he told them to turn off the teleprompters: he didn't need them. And then he'd say something funny to make the director laugh or the crew laugh and each time he was a consummate professional--never fudging a word, always crisp and clear and smart. And then there's the fact that for the entire one hour battle that ensues he speaks the ENTIRE time. It's truly remarkable. The Iron Chefs are talented men and women, but for my money the show wouldn't be watchable without Alton's quick wit and intelligent observations of what's going on. He's the glue that holds Iron Chef America together.



No, it really is. I'm sorry. When we sat down, both chefs had pots already boiling: sure it's probably chicken stock or other kitchen essentials, but there was something very predetermined about what was going on. When they revealed the secret ingredient--ooh! ahh!--the chefs looked like they were being read the serial number from the side of a library book. There wasn't a nerve in the air. And every action we observed felt the opposite of spontaneous. These people KNOW or at least have a very good idea of what the secret ingredient is going to be. And with all the stops and starts and editing and lack of music, a live performance of Iron Chef America is as tense as watching two 90 year olds play a game of hopscotch.

However, with that said, there is something wonderful about observing a brilliant chef in action. And in this case the Iron Chef was a pleasure to watch. The assistants too. Watching them buzz around the kitchen, grilling, sauteing, setting things on fire: it's quite entertaining. That hour goes by very fast.

At the end, they have the five plates they're required to finish by the time the buzzer sounds. Then they have an opportunity to plate the plates for the judging. Here's where I was confused: the Iron Chef went first. Didn't the Challenger's food get cold? It takes 45 minutes to get through the judging. Doesn't that put the Challenger at a huge disadvantage? Especially with foods that need to be served right away?

I don't have an answer. I actually couldn't stay for the Challenger's judging, I was late for class. [My agent informed me who won over e-mail.]

The best part, though, came during the Iron Chef's judging. Without revealing anything, the judges were ambivalent about a few dishes and then they raved over one particular dish. As they raved, one of the Iron Chef's assistants came out to the audience with a plate of this particular dish. When it passed my way, I lifted a sample of this expertly prepared secret ingredient and placed it in my mouth. It was truly divine: a taste memory I'll never forget. I can't tell you more 'til the episode airs.

And that's essentially what the Iron Chef taping experience is like. Oh, but there are smells too. I forgot to mention that: the smells that waft over you as you watch are really wonderful. If Smellovision is ever invented, Iron Chef America will be the show to watch. In the meantime, I can't tell you anymore. I'm sorry. Unless you send me $1 million and a picture of you in a Speedo. Then I might consider. Otherwise, in the words of my uncle: Allez cuisine!


Couldn't skip class to see the whole thing? And Rachel Ray rocks!


Thanks for a great account of your experience. Hard to believe Rachael Ray, Emeril, and Iron Chef are all taped in the same room. The sets look so different. In any case, your experience sounded wonderful, and we're anxiously waiting to learn when it airs.

That's awesome. I saw Emeril being taped in that studio and it was just like watching the show, they didn't do any extra takes or anything, I guess that's why it's called Emeril Live. I understand what you mean by a big rolling set though. The weird thing I noticed was that all the cameramen walked the cameras right up to people's faces and egged them to grunt and yell BAM and Gaahlic. Needless to say, it was creepy.


ICA isn't bad, but the supposed nephew always makes me roll my eyes. He's no chairman Kaga.

What I'd heard from a knowlegable friend is that they ask the challenger for some ideas for possible secret ingredients, then, yes, the chefs are told it'll be one of two things.

There was an ad on the Food Network yesterday for a "behind the scenes" show to be aired I think this Sunday. I wonder if any of these secrets will be revealed there...? Doubt it.



very jealous! sounds like a good experience. in watching each show, it is very obvious that it is entirely planned out. the assistants don't talk to the chef - they already know what they doing.

iron chef proper gave chefs a list of a few secret ingredients that they could face in advance. i am sure the chefs prepared for each option. i just hope IC america doesnt actually tell the single ingredient straight out - definitely takes away from the magic.


Now TAG--I am inviting you to participate in the "Common Cold Cure" meme! I am sure you can come up with something brilliantly entertaining on that subject!

I just wanted to let you know that last night, in honor of Iron Chef America Battle Pork (which I just watched on TiVo), I made roasted pork chops with your (or rather The River Cafe's) Orecchiette with Pancetta and Broccoli.

It was scrumptious. Pork-o-licious.

Congratulations for seeing the action in person.


Sounds like a fun day!


Why the Rachel Ray-hating? You're just jealous you can't talk that fast.

I'm so jealous! Alton Brown is my hero, I'd love to be in the same room with him!

If I could talk as fast as Rachel Ray, I'd be worried.



Your next task is to become one of the Iron Chef America judges... yum, yum.




You are the coolest! Thanks so much for sharing your experience in such a descriptive way. Wish the ingredient was fennel -- I could use some new recipes for it. Glad I read this today, it kept me laughing during an afternoon of sad news.



Please accept this meme challenge.
The topic? "10 interesting things you didn't know about me"

Give it a whack if you get a chance.

I was lucky enough to attend a discussion group by Alton a year ago--a private, reservations only event following a public book signing. While we, the 'the select few', were waiting, we could see the seemingly endless line of people waiting to have their books signed. He treated every single fan as if they'd been the first in line and he'd been there hours! Then he came in and treated us to an exhuberant, fun and informative class.

I aree, he's brilliant. In person he's smart, funny, quick-witted, professional and utterly charming (and even cuter than he is on TV.) There's no way he could use cue-cards, they'd definitely cramp his style.

And he's definitely the only reason ICA is still on the air.

He didn't have the earring then. Ugh! Alton, ditch the earring!

you don't think Alton and Kevin are an item, do you???? (sorry, I just saw Brokeback Mountain last night...)



On the other hand, I'm all for Alton Brown in an earring. He's the reason I watch the show to begin with, and I generally like his accessories. Anyway, I'm willing to give it a chance.

so jealous. i love that show but have always known they must have SOME help... hell it takes me almost an hour just to make spaghetti with meat sauce..

and cheers on the rachel ray hating... good lord that woman makes me cringe everytime the word yum-o come out of her mouth. ugh. and EVOO... what is that? just say olive oil for christ's sake... can's stand that show.


thanks for sharing your experience. its obvious you're not an actual fan, but its all good. a few things, though, mainly to your commenters:

1. I'm fairly sure the chefs are given five possibilities for the secret ingredient before the battle, not two. I've read that countless times on the iron chef board.

2. the "supposed nephew" really IS the nephew of the actor who played chairman kaga. a simple trip to imdb.com will confirm that one.

3. the reason they already have water boiling before the ingredient is revealed is so they can get to the cooking right away. it was the exact same way on the original iron chef. right before kaga says "allez cuisine!" they're standing right in front of two boiling pots of water...or did you think that was a fog machine too? no.

take care.


Chefs Rick Tramonto and Gale Gand of Tru and Homaro
Cantu of moto were in New York over the past two weeks
taping episodes for the show's third season, which
begins Feb. 26.

Team Tru, consisting of Tramonto, Gand and executive
sous chef Stuart Davis, battled Iron Chef Mario
Batali, the robust, pony-tailed Italian chef from New
Iron Chef Masaharu Morimoto, the stoic Japanese chef
of Nobu fame, and beets.

Why? The Chicago Sun-Times didn't sign the NDA.

I interviewed the challenger from the Monday taping (I don't know if they taped more than one) a couple days after he taped, and while he wouldn't tell me if he won or not, I get the feeling he didn't. It's for a piece that publishes in April in a magazine, but since the show could air as late as May ... any chance you could e-mail me and tell me? I wouldn't publish, I just want to know for myself ;-) The challenger was a Southern cook from North Carolina, and the Chef was Cat Cora. I can tell you the guy's name and what restaurant he works for if you e-mail me, too.



2. Mark Dacascos (who plays the Chairman's nephew) is not related to Takeshi Kaga (who played the Chairman). If that is still listed at IMDB, I'd be surprised, as the inaccuracy was pointed out to them quite some time ago.

3. If you believe that the original IC was done all in one take, rather than performed for television the same wasy ICA is...well, I've got some swampland for sale that would probably interest you. The reason all those pots were bubbling away on the original IC and the reason things are already going on ICA is quite simple: watching a pot until it gets to a boil is not very good television, and tapings would take that much longer if absolutely nothing was ready. There's a lot of setup that goes into production of these shows.

Think Alton and Kevin are an item!!! They are working on their new show. 'BROKE BACK KITCHEN STOVE'. To be aired on the Disney Channel costarring Rachel Ray and Martha Stewart.

When will Homaro Cantu be on Iron Chef America? The Schedule on foodnetwork.com includes Tramanto and Gand, but doesn't mention Cantu.


I live down under but accidently aquainted myself with Rachel Ray when I saw some of her poxy show on the Food Network. Let me just say - I want to kill her with fire.

p.s. I hope Iron Chef US takes off enough for a network here to contemplate Iron Chef Australia! That'd be a hit. And at least then the Aussie nature of being total USA followers would have an advantage.

I saw a taping as well and though Alton is great, he's obviously being fed information and being told what to talk about next through an earpiece. I still give him a ton of credit but don't think that he's making it all up on the fly.


I really enjoyed ready your article. You are funny : )

Sounds awesome -- I'm jealous! How did you get the invite?

Here's an article that might help explain some of the things you saw...http://www.msnbc.msn.com/id/11500312/


You have made my life complete.

I can't thank you enough for the details of your experience at "Iron Chef America". That is my most favorite show on television. And I am really glad Alton is as great as he appears on TV. I love that man, even if he does have an earring.

And yes, Rachael Ray bugs- bugs real bad.

You have made my life complete.


wow, i really wanted tickets to iron chef america and it really sucks that they're invite only :( oh well, but that was so detailed and so amazing, I would've loved to be there! :)

That was an AMAZING recap. :D





Its all gotten so fake.


Its all gotten so fake.

You make it seem like the whole show is farce. I was told by a chef that actually competed on the show that they are told a few "secret" ingredients ahead of time. They don't know which, obviously, will be picked, but they have to prepare five dished for EACH of the ingredients. So, when they arrive, they have ten to fifteen dishes in mind. Then, when the actual ingredient is presented they have their menu. NO WAY could anyone think up and prepare five dishes in one hour with the ingredient being presented at one hour and fifty nine seconds.

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